Oat & Sesame Chocolate Chip Cookies
By: Oat&Sesame
Published: Friday, March 18, 2016 - 7:21am

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 12 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!