Man that was a long title! I will post the recipe details tonight, these are really scrumptious. . .
So here it is and I (jessi) am not usually a huge coconut fan, so was a bit hesitant when Michael starting pouring in coconut flakes, but these are soo good!
- 2 cups rolled oats
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup tahini (or canola oil)
- 4 tablespoons cold unsalted butter, cut into pieces
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup unsweetened, flaked coconut
- 1/2 cup chopped walnuts
- Position racks in upper and lower thirds of oven; preheat to 350°F. Spray 2 cookie sheets with cooking spray.
- Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl.
- Beat tahini and butter in a large bowl with an electric mixer 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.
- Place about 1 tablespoon - size balls onto the cookie sheets.
- Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through.
- Cool on the pans briefly, then transfer the cookies to a wire rack to cool completely.