The Pioneer Woman Tasty Kitchen
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Oat & Sesame Chocolate Chip Cookies

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Level: Easy

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Description

Oat and sesame pair up to dress up this basic chocolate chip recipe. With the addition of my secret tangy ingredient, these cookies are a perfect addition to your cookie arsenal.

Ingredients

  • 2 Tablespoons Tahini
  • 4 Tablespoons Unsalted Butter, Softened
  • ¾ cups Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Pomegranate Molasses
  • 1  Egg
  • 1 cup All-purpose Flour
  • ¾ teaspoons Salt
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 cup Rolled Oats
  • ¾ cups Toasted Pecans, Chopped
  • ½ cups Bittersweet Chocolate Chips
  • ¼ cups Black Sesame Seeds

Preparation

Cream tahini, butter and brown sugar in a stand mixer. Add vanilla, pomegranate molasses and egg and beat to combine thoroughly.

In a separate bowl, combine flour, salt, baking powder and soda. Add slowly to the butter mixture and combine. Add remaining ingredients and mix until evenly distributed.

Scoop 2 tablespoons per cookie onto a parchment-lined cookie sheet. Put the whole sheet into the freezer until cookies are solid, at least 2 hours.

When ready to bake, preheat oven to 350°F. The cookies do not spread very much, so about 9 to a sheet will work. Bake for 15–18 minutes or until edges begin to show color. Cool for 5 minutes before removing from sheet.

Recipe inspired by Deb’s Pots (debspots.com).

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