Name: Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Total time: 60 min
Ingredients: 2 cups rolled oats; 0.5 cup whole-wheat pastry flour; 0.5 cup all-purpose flour; 1 teaspoon ground cinnamon; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup tahini; 4 tablespoons cold unsalted butter, cut into pieces; 0.66666668653488 cup granulated sugar; 0.66666668653488 cup packed light brown sugar; 1 large egg; 1 large egg white; 1 tablespoon vanilla extract; 1 cup chocolate chips; 0.5 cup chopped walnuts

Oatmeal Chocolate Chip Cookies

4.7

(12)

12 Reviews

This makeover recipe was one of the favorites chosen for our 30th anniversary issue. Tahini gives this cookie a subtle sesame flavor.

EatingWell Test Kitchen

Updated on September 11, 2020

Prep Time:

15 mins

Additional Time:

45 mins

Total Time:

1 hrs

Servings:

Yield:

45 cookies

Nutrition Profile:

Heart Healthy Low Carbohydrate Vegetarian

Jump to Nutrition Facts

Ingredients

2 cups rolled oats
½ cup whole-wheat pastry flour
½ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup tahini
4 tablespoons cold unsalted butter, cut into pieces
⅔ cup granulated sugar
⅔ cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup chocolate chips
½ cup chopped walnuts

Directions

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.
With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don't let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.
Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.

Tips

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Equipment: Parchment paper

Nutrition Facts (per serving)

105	Calories
5g	Fat
14g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 45
Calories 105
% Daily Value *
Total Carbohydrate 14g	5%
Dietary Fiber 1g	4%
Total Sugars 8g
Added Sugars 8g	16%
Protein 2g	4%
Total Fat 5g	6%
Saturated Fat 2g	10%
Cholesterol 7mg	2%
Vitamin A 40IU	1%
Vitamin C 0mg	0%
Folate 9mcg	2%
Sodium 45mg	2%
Calcium 13mg	1%
Iron 1mg	3%
Magnesium 10mg	2%
Potassium 55mg	1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.