Oatmeal Tahini Chocolate Chip Cookies
These Oatmeal Tahini Chocolate Chip Cookies have crisp edges, a gooey center, and puddles of melty chocolate in every bite.
Ingredients
- 2 cups instant oats 175g
- 1 cup + 2 tablespoon all-purpose flour 140g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 g unsalted butter 1 stick, room temperature
- ¼ cup tahini paste 65g, oil mixed in
- 1 cup white sugar 200g
- ½ cup pure maple syrup 100g
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 oz bittersweet or semisweet chocolate chips or chunks
- 1 teaspoon Flakey sea salt to finish, optional
Instructions
- Preheat the oven to 350F. Line a baking sheet wtih parchment paper
- In a stand mixer with the paddle attachment, beat together the butter, sugar, tahini, and maple syrup until white and fluffy, about 3-5 minutes. Add the egg and vanilla, and beat for another 2 minutes.
- Add the oats, flour, baking powder, baking soda, and salt to the bowl. With a spatula, gently stir the dry ingredients on the top together, then fold into the dough until most of the dry ingredients are incorporated.
- Pour in the chopped chocolate, then beat on low speed for about 30 seconds, until there are no more white specks and all the chocolate has been mixed in.
- Using a medium ice cream scoop, form the dough into balls and place 6, evenly spaced out, per large baking sheet.
- Bake for about 12-13 minutes, until the cookies have puffed up and the edges are dark. Pull out of hte oven and immediately sprinkly flakey sea salt, if using. Allow to cool for about 10 minutes in the pan, then transfer to a wire rack.