For National Chocolate Chip Cookie Week I decided to bake my version – Oat & Sesame Chocolate Chip Cookies. Loaded with oats and black sesame seeds, this cookie is everything you love about a chocolate chip cookie with a little sesame twist!
The little specks of black sesame and hearty oats give the a texture of a kitchen-sink type of cookie and looks really pretty! The sesame flavor is really subtle but adds that extra something.
My #1 rule for making chocolate chip cookies?
Chill and Age the Dough
Why? It changes the flavor and texture. Read here.
Pomegranate molasses give these cookies an extra fruity zing! Packed with oats and chocolate, these cookies will have your friends wondering what the secret ingredient is!
- 4 Tbs unsalted butter softened
- 2 Tbs tahini
- ¾ cup brown sugar
- 2 Tbs pomegranate molasses (you can substitute regular molasses)
- 1 egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 cup rolled oats
- 3/4 cup toasted pecans chopped
- ½ cup bittersweet chocolate chips
- ¼ cup black sesame seeds
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