Oatmeal Chocolate Chip Cookies (With Tahini)

Directions

1. Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment
paper.

2. 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;
continue beating until well combined--the mixture will still be a little grainy. Beat in egg, then egg white, then
vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

3. With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it
until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches
apart.

4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom
halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

Tips:
Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming
potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large
super markets and natural-foods stores. Store in the freezer.
Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

MAKE AHEAD TIP: Store in an airtight container for up to 2 days or freeze for longer storage.