When a friend and guitar teacher offers to give you lessons in exchange for cookies, that’s an offer you don’t turn down. At least if you’re me, and playing guitar makes you feel like your intoxicated, whether you’re drunk or not, while baking cookies makes you feel like a magician.
Swapping talents is definitely a favorite of mine. I’d bake cookies nearly any day for free. Although, it’s definitely going to take a ton of batches before my guitar skills have anything to show for it…
While I can’t say I’m totally enjoying practicing my scales, I am enjoying these cookies. At least the ones I didn’t pass on to my friend. Inspired by a lack of peanut butter in my apartment (oh no!), a little improvisation bred quite possibly one of my new favorite cookies. Although, I believe I’ve had this thought more than a few times after trying a new chocolate-infused treat. But trust me, these are good. And different! Something you can wow your friends over in a cookie swap, talent swap or as just an everyday gift.
The tahini adds a slight nuttiness that’s almost smoky in flavor, and allows for a slight cut back on the butter. You’d never guess these sweet treats are whole wheat either. Packed with rich, chocolate chunks and just a hint of cinnamon, these have everything you’d ever want in a dessert.
Another thankful success in the kitchen. If only I could bring my guitar skills up to par.
- -1 cup old-fashioned rolled oats
- -1/2 cup white whole wheat flour
- -1/2 tsp. cinnamon
- -1/4 tsp. baking soda
- -1/4 tsp. salt
- -1/4 cup sesame tahini
- -4 Tbsp. butter, at room temperature
- -2/3 cup brown sugar
- -3/4 tsp. vanilla extract
- -1 egg
- -1/2 cup chopped walnuts
- -1 scant cup dark chocolate chunks
- Preheat oven 350F. Spray baking sheet with cooking spray.
- In medium-large bowl, mix oats, flour, baking soda, cinnamon and salt. In another large bowl, mix butter and tahini. Add sugar, vanilla and egg and beat until thoroughly combined.
- Stir in flour. Add chocolate and walnuts.
- Drop by the spoonful onto prepared baking sheet. Bake, in batches, for 8 minutes, until bottoms are golden brown and tops are still soft. Use spatula to transfer to cooling rack. These will set as cooled.