This makeover recipe was one of the favorites chosen for our 30th anniversary issue.
Tahini gives this cookie a subtle sesame flavor.
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.
Continue with the remaining dough, spacing the flattened balls 2 inches apart.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
