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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
- 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
- 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.
- NOTES inspired by a recipe at debspots.com
- This recipe was entered in the contest for Your Best Recipe with Sesame