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