Oatmeal Chocolate Chip Cookies

These cookies are really good. I was worried that the “subtle sesame flavor” might be weird for my chief cookie tasters, but it went undetected. I did add two whole eggs, didn’t want to waste a yolk. Still got a great result. Dough is very “wet” and sticky but follow the directions about rolling out with damp hands and it turns out fine.

Delicious! I used an ice cream scoop to make larger ones so they needed a few extra minutes to bake. I had to add another entire egg to make the dough come together. I added coconut, dried cranberries and golden raisins to the mix. You could probably do with a bit less sugar and more cinnamon. We are taking them hiking in lieu of energy bars. Yum

Pretty Good Cookies This cookie is best eaten when it's still warm from the oven. That's when it's soft, with a crisp bottom (but the chocolate is still messy). Tahini imparts the slightly bitter taste of halvah candy. Once the cookie has completely cooled, though, it has a hard, dry texture. Pros: Interesting, complex flavor Cons: Hard, dry texture

Pretty Good CookiesThis cookie is best eaten when it's still warm from the oven. That's when it's soft, with a crisp bottom (but the chocolate is still messy). Tahini imparts the slightly bitter taste of halvah candy. Once the cookie has completely cooled, though, it has a hard, dry texture. Pros: Interesting, complex flavorCons: Hard, dry texture

Good enough for healthy These cookies were okay. I could taste the tahini and so could my husband. He didn't like them at all, but the kids liked them. I would make them again but next time I may reduce the amount of tahini a couple tablespoons without increasing the butter. I will still substitute the sugar for stevia sweetener like I did last time. They were good though, I love to eat them in the morining for that sweet and healthy taste to go with my eggs.

Changes Instead of butter i used all applesauce. THen i cut half the sugar with honey. It turned out Great! Pros: less fat and sugar

Yummy with a few changes... I subbed agave for the white sugar and flaxseed meal for the whole wheat flour. These turned out terrific with the changes: very textured and super with a cup of coffee/tea!

These are definitely a keeper...they are delicious. My grandsons (age 18 mos and 3) love them!! The tahini adds great flavour and less fat.

These cookies are delicious! I had no problem shaping them into balls, just used my cookie dough scoop. I followed the recipe and baked for the 16 minutes, and they turned out perfect. Nice and chewy, but cooked through. They are wonderful and the kids love them!

Good cookie - but way too difficult to form into the balls - sooooooo time consuming so for me - not worth the effort. Sesame taste is a bit much too,

We ended up using all oat flour instead of whole wheat & white, but thats only because we spaced out. I use tahini all the time in hummus, never in cookies. The kids ate them up and well, we did too. Oh, so good!

We ended up using all oat flour instead of whole wheat & white, but thats only because we spaced out. I use tahini all the time in hummus, never in cookies. The kids ate them up and well, we did too. Oh, so good!