Description
Oat and sesame pair up to dress up this basic chocolate chip recipe. With the addition of my secret tangy ingredient, these cookies are a perfect addition to your cookie arsenal.
Ingredients
- 2 Tablespoons Tahini
- 4 Tablespoons Unsalted Butter, Softened
- ¾ cups Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Pomegranate Molasses
- 1 Egg
- 1 cup All-purpose Flour
- ¾ teaspoons Salt
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1 cup Rolled Oats
- ¾ cups Toasted Pecans, Chopped
- ½ cups Bittersweet Chocolate Chips
- ¼ cups Black Sesame Seeds
Preparation
Cream tahini, butter and brown sugar in a stand mixer. Add vanilla, pomegranate molasses and egg and beat to combine thoroughly.
In a separate bowl, combine flour, salt, baking powder and soda. Add slowly to the butter mixture and combine. Add remaining ingredients and mix until evenly distributed.
Scoop 2 tablespoons per cookie onto a parchment-lined cookie sheet. Put the whole sheet into the freezer until cookies are solid, at least 2 hours.
When ready to bake, preheat oven to 350°F. The cookies do not spread very much, so about 9 to a sheet will work. Bake for 15–18 minutes or until edges begin to show color. Cool for 5 minutes before removing from sheet.
Recipe inspired by Deb’s Pots (debspots.com).
