Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups (189 g) AP flour
- 1 1/2 t baking soda
- 1 t kosher salt
- 1 t ground cardamom, optional ((if you add chocolate chips, leave out))
- 3 cups old fashioned rolled oats ((I like extra thick))
- 1 T crumbled halvah
- 2 T toasted white sesame seeds
- 14 T (1 3/4 sticks, 7 oz) unsalted butter, cold, cut into cubes
- 1/2 cup sugar
- 1 cup brown sugar, packed
- 1/4 cup tahini
- 2 eggs
- 1 t vanilla paste
- 2 cups semi sweet chocolate chips, optional ((see notes))
- coarse sea salt for sprinkling (I used Maldon flakes)
Instruction
- Whisk together the flour, baking soda, salt and cardamom (if using) in a medium-large bowl.
- Mix in the rolled oats, halveh and toasted sesame seeds. Set aside.
- Using a stand mixer, beat the butter, sugars and tahini on medium speed until smooth and lightened in color, about 5 minutes.
- Beat in the eggs one at a time, scraping the bottom and sides of the bowl in between each egg. Beat in the vanilla paste.
- Mix in the oat mixture in 3 additions on the lowest speed. Add the chocolate chips with the last bit of oats if using.
- When the mixture is evenly incorporated, cover with plastic and chill for at least 6 hours, until firm.
- When you are ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
- Scoop out balls of cookie dough--I like a scant 1/4 cup for this recipe, 6 balls to a cookie sheet. Press the balls slightly and sprinkle with a flaky sea salt.
- Bake until the cookies are only slightly browned at the edges and still look underdone in the middle, about 15 minutes.
- Let the cookies cool on the cookie sheet before storing in airtight containers.
