oatmeal chip cookies in JOSEPHINE oatmeal chip cookies JOSEPHINE

oatmeal chip cookies in JOSEPHINE

oatmeal chip cookies JOSEPHINE

oatmeal chip cookies in JOSEPHINE.Line 2 baking sheets with parchment paper.
Whisk oats, wholewheat flour, allpurpose 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.
Beat in egg, then egg white, then vanilla.
Stir in the oat mixture with a wooden spoon until just moistened.
Stir in chocolate chips and walnuts.
Continue with the remaining batter, spacing the flattened balls 2 inches apart.
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through.
Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.
Let the pans cool for a few minutes before baking another batch.
Make ahead tip : store in an airtight container for up to 2 days or freeze for longer storage.
Ingredient notes: wholewheat pastry flour, lower in protein than regular wholewheat flour, has less glutenforming potential, making it a better choice for tender baked goods.
You can find it in the naturalfoods section of large super markets and naturalfoods stores.
Store in the freezer.
Tahini is a paste made from ground sesame seeds.
Look for it in naturalfoods stores and some supermarkets.
Per cookie: sat , sodium; 53 mg potassium.
Carbohydrate servings: exchanges: 1 other carbohydrate, 1 fat
oatmeal chip cookies in SUNOL oatmeal chip cookies SUNOL