Oat & Sesame Chocolate Chip Cookies

By Oat&Sesame
March 17, 2016
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Author Notes: I heard that it’s National Chocolate Chip Cookie Week. And we are for sure going to celebrate that at my house. This time I added a secret ingredient to give them a little extra something special - pomegranate molasses. I've been wanting to add a little to cookies for some time now and the moment finally seemed right! It offers just a little tang to offset the sweetness of the cookie.Oat&Sesame

Serves: 18

  • 1 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup rolled oats
  • 3/4 cup toasted pecans, chopped
  • 1/4 cup black sesame seeds
  • 1/2 cup bittersweet chocolate chips
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons tahini
  • 2 tablespoons pomegranate molasses
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  1. Cream the tahini, butter and brown sugar in a stand mixer.
  2. Add the vanilla, pomegranate molasses and egg and beat to combine thoroughly.
  3. In a separate bowl combine the flour, salt, baking powder and soda. Add slowly to the butter mixture and combine.
  4. Add the remaining ingredients and mix until evenly distributed.
  5. Scoop 2 Tbs per cookie onto a parchment lined cookie sheet.
  6. Put the whole sheet into the freezer until the cookies are solid, at least 2 hours.
  7. When ready to bake, preheat the oven to 350°. The cookies do not spread very much, so about 9 to a sheet will work.
  8. Bake for 15-18 minutes or until the edges begin to show color.
  9. Cool for 5 minutes before removing from sheet.
  10. NOTES inspired by a recipe at debspots.com

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