Oat & Sesame Chocolate Chip Cookies
Ingredients
1 cup all purpose flour
¼ tsp baking soda
½ tsp baking powder
¾ tsp salt
1 cup rolled oats
¾ cup toasted pecans, chopped
½ cup bittersweet chocolate chips
¼ cup black sesame seeds
4 tbs. unsalted butter, softened
2 tbs tahini
2 tbs pomegranate molasses
¾ cup brown sugar
1 egg
1 tsp vanilla
Preparation
1
INSTRUCTIONS
2
Cream the tahini, butter and brown sugar in a stand mixer.
3
Add the vanilla, pomegranate molasses and egg and beat to combine thoroughly.
4
In a separate bowl combine the flour, salt, baking powder and soda. Add slowly to the butter mixture and combine.
5
Add the remaining ingredients and mix until evenly distributed.
6
Scoop 2 Tbs per cookie onto a parchment lined cookie sheet.
7
Put the whole sheet into the freezer until the cookies are solid, at least 2 hours.
8
When ready to bake, preheat the oven to 350°. The cookies do not spread very much, so about 9 to a sheet will work.
9
Bake for 15-18 minutes or until the edges begin to show color.
10
Cool for 5 minutes before removing from sheet.
11
NOTES
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inspired by a recipe at debspots.com
.
About
Oats, Sesame Seeds and a secret tangy ingredient join forces to kick this basic chocolate chip cookie up a notch!
Yield:
18 cookies
Added:
Friday, March 18, 2016 - 7:21am
