Sesame Oatmeal Cookies
Closely adapted from Ana Sortun. Sortun likes these with cardamom, but for a variation I think they would be fabulous without the cardamom but adding chocolate chips.
Note this recipe requires at least 6 hours chilling time, which is not reflected in the prep and cook times.
Ingredients
- 1 1/2 cups (189 g) AP flour
- 1 1/2 t baking soda
- 1 t kosher salt
- 1 t ground cardamom, optional (if you add chocolate chips, leave out)
- 3 cups old fashioned rolled oats (I like extra thick)
- 1 T crumbled halvah
- 2 T toasted white sesame seeds
- 14 T (1 3/4 sticks, 7 oz) unsalted butter, cold, cut into cubes
- 1/2 cup sugar
- 1 cup brown sugar, packed
- 1/4 cup tahini
- 2 eggs
- 1 t vanilla paste
- 2 cups semi sweet chocolate chips, optional (see notes)
- coarse sea salt for sprinkling (I used Maldon flakes)
Instructions
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Whisk together the flour, baking soda, salt and cardamom (if using) in a medium-large bowl.
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Mix in the rolled oats, halveh and toasted sesame seeds. Set aside.
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Using a stand mixer, beat the butter, sugars and tahini on medium speed until smooth and lightened in color, about 5 minutes.
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Beat in the eggs one at a time, scraping the bottom and sides of the bowl in between each egg. Beat in the vanilla paste.
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Mix in the oat mixture in 3 additions on the lowest speed. Add the chocolate chips with the last bit of oats if using.
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When the mixture is evenly incorporated, cover with plastic and chill for at least 6 hours, until firm.
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When you are ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
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Scoop out balls of cookie dough--I like a scant 1/4 cup for this recipe, 6 balls to a cookie sheet. Press the balls slightly and sprinkle with a flaky sea salt.
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Bake until the cookies are only slightly browned at the edges and still look underdone in the middle, about 15 minutes.
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Let the cookies cool on the cookie sheet before storing in airtight containers.