Carolyn™ - Outdoor Cooking In Oz

OATMEAL CHOCOLATE CHIP COOKIES

The last time I went away with the camper trailer group a little girl asked me "are you the chocolate cookie lady?" and I had to say I was and that I hadn't made a batch of cookies and I felt very bad.  When this came through from Big Black Dog it intrigued me with the Tahini in it and I made a batch to take this time.  It made approx. 40 which is probably much healthier than the 110 the Marcus Neiman Cookie recipe makes.  Its much easier to make, ok so its not as rich but it still has the texture I like and a chocolate and nut flavour.  I had no idea what Whole Wheat Pastry Flour was so I just used l cup of plain white flour.

2 cups Rolled Oats, (not quick-cooking)
1/2 cup Whole Wheat Pastry Flour (I used plain white flour)
1/2 cup White Flour
1 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Tahini
4 TBL cold Butter, cut into pieces
2/3 cup Granulated Sugar
2/3 cup Brown Sugar
1 Egg
1 TBL Vanilla 

1 cup Chocolate Chips (I used dark)

1/2 cup Walnuts, chopped

Preheat oven to 170C - Grease cookie sheets or line with baking paper.

1. With an electric mixer beat Tahini and cold butter until well blended. Add Egg, Baking Soda, Vanilla, Salt and Cinnamon and mix well. Then blend in the White and Brown Sugar.

2. While mixing gradually add Flour.

3. Mixing by hand, add the Rolled Oats, Chocolate Chips and Nuts, making sure to thoroughly blend.

4. With damp hands or a 1 TBL Cookie Scoop, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and slightly flatten, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls at least 2″ apart.

5. Bake the cookies until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.