I heard that it’s National Chocolate Chip Cookie Week. And we are for sure going to celebrate that at my house. Oat & Sesame Chocolate Chip Cookies.

This time I added a secret ingredient to give them a little extra something special.

I’m just going to leave it at that for now because frankly I’m pretty busy eating cookies.

Oat & Sesame Chocolate Chip Cookies

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Oat&Sesame

Serves: 18 cookies

Ingredients

• 4 tbs. unsalted butter, softened
• 2 tbs tahini
• ¾ cup brown sugar
• 2 tbs pomegranate molasses
• 1 egg
• 1 tsp vanilla extract
• 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

Instructions

1. Cream the tahini, butter and brown sugar in a stand mixer.
2. Add the vanilla, pomegranate molasses and egg and beat to combine thoroughly.
3. In a separate bowl combine the flour, salt, baking powder and soda. Add slowly to the butter mixture and combine.
4. Add the remaining ingredients and mix until evenly distributed.
5. Scoop 2 Tbs per cookie onto a parchment lined cookie sheet.
6. Put the whole sheet into the freezer until the cookies are solid, at least 2 hours.
7. When ready to bake, preheat the oven to 350°. The cookies do not spread very much, so about 9 to a sheet will work.
8. Bake for 15-18 minutes or until the edges begin to show color.
9. Cool for 5 minutes before removing from sheet.

Notes

inspired by a recipe at debspots.com

3.5.3208

My #1 rule for making chocolate chip cookies – chill and age the dough.  Why? you might be wondering? Well, it changes the flavor and texture. Read here.

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