Oatmeal Chocolate Chip Cookies From Eating Well Food

HEALTHY OATMEAL-CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
• Whisk flour, baking powder and salt in a medium bowl. Whisk brown sugar, butter, egg and vanilla in a large bowl. Add the flour mixture, oats and chocolate chips; stir with a wooden spoon until well combined. Drop level tablespoons of the dough onto the prepared baking sheet, making 12 cookies per batch.
• Bake until golden brown on the bottom, 12 to 14 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

OATMEAL CHOCOLATE CHIP COOKIES (FROM EATING WELL)

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350° F (I baked at 325F convection); line two baking sheets with parchment paper.
• Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter with an electric mixer in a large bowl until blended into a paste.
• Add granulated sugar and brown sugar; continue beating until well combined (the mixture will still be a little grainy).
• Beat in egg, then egg white, then vanilla.
• Stir in the oat mixture with a wooden spoon until just moistened; stir in chocolate chips and walnuts.
• With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly, but don't let the sides crack; continue with the remaining batter, spacing the flattened balls 2 inches apart.
• Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. (Note: I baked mine only about 13 minutes and felt that was too long--you will want to adjust your baking time according to how crispy you like your cookies.).
• Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.