Oatmeal Chocolate Chip Cookies Recipe

Looking for an easy Oatmeal Chocolate Chip Cookies recipe? Learn how to make Oatmeal Chocolate Chip Cookies using healthy ingredients.


Submitted by erinmraia98

Makes 45 servings



Courtesy of EatingWell.com TIP: Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer. Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets. MAKE AHEAD TIP: Store in an airtight container for up to 2 days or freeze for longer storage. Makes about 45 cookies.

Recipe Ingredients for Oatmeal Chocolate Chip Cookies

2 cups rolled oats, not quick-cooking
1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup walnuts, chopped

Recipe Directions for Oatmeal Chocolate Chip Cookies

  1. Position racks in upper and lower thirds of oven; preheat to 350F. Line 2 baking sheets with parchment paper.

  2. Whisk oats, whole-wheat flour, all purpose flour, cinnamon, baking soda and salt in a medium bowl. Be at tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined - the mixture will still be a little grainy. 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.

  3. With damp hands, roll 1 tablespoon of batter into a ball, place it on a prepared baking sheet and flatten it untio wqueat, but don't let the sides crack. Continue with the remaing batter, spacing the flattened balls 2 inches apart.

  4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to fron 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.

Categories

Chocolate, Dessert, Snacks, Bake

Nutrition Facts
Serving Size 22.0g
Amount Per Serving
Calories
97
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
1.9g
9%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
54mg
2%
Potassium
38mg
1%
Total Carbohydrates
11.6g
4%
Dietary Fiber
1.2g
5%
Sugars
5.9g
Protein
2.1g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • High in manganese
  •   Bad points
  • High in sugar
  • Contains alcohol
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