Description
These oatmeal cookies are the perfect breakfast treat, combining hearty oats with tahini, walnuts, and chocolate chips. They’re soft, chewy, and just the right balance of sweet and savory. Ideal for a quick and satisfying breakfast on the go!
Ingredients
Units
Scale
- 1/2 cup packed light brown sugar
- 1/4 cup tahini
- 1/4 cup unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 2 tablespoons whole-milk plain strained (Greek-style) yogurt
- 1 tablespoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 2/3 cup chopped walnuts
- 1/3 cup semisweet chocolate chips
- 1/3 cup golden raisins (optional)
Instructions
- Preheat oven to 350°F with racks in top and lower third positions. Line 2 large rimmed baking sheets with parchment paper.
- In a large bowl, combine brown sugar, tahini, and butter; beat with an electric mixer on medium speed until light and fluffy, about 1-2 minutes.
- Add egg, egg yolk, yogurt, and vanilla; beat until the mixture thickens, about 2-3 minutes.
- In a medium bowl, whisk together oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and cardamom.
- Gradually beat the flour mixture into the tahini mixture on low speed, until fully incorporated (about 1 minute). Set aside for 2-3 minutes for the mixture to absorb.
- Fold in walnuts, chocolate chips, and raisins (if using) until evenly distributed.
- Scoop dough into 16 portions (about 2 heaping tablespoons each), placing them about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten to about ¾-inch thickness.
- Bake for 12-15 minutes, rotating the pans once, until the edges are lightly browned.
- Let cookies cool on the pans for 5 minutes before serving.
- Store in an airtight container once completely cooled.
Notes
- These cookies can be stored for several days in an airtight container.
- Optional raisins can be skipped or swapped with dried cranberries.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg