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