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2 cups all-purpose flour
1 cup rolled oats (do not use quick-cooking oats)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (12 tablespoons) cool margarine, cut into small
pieces, plus additional for the baking sheet
1/2 cup tahini
1 cup sugar
1/2 cup maple syrup
1 tablespoon vanilla extract
3 cups bittersweet or semisweet chocolate chips
Position the rack in the center of the oven; preheat the
oven to 350F. Whisk the flour, oats, baking soda, and salt
in a medium bowl until uniform; set aside. Grease a large
baking sheet with a dab of margarine on a crumpled piece of
wax paper, or the wrapper from the margarine itself; set aside
as well.
Beat the margarine and tahini in a large bowl with an electric
mixer at medium speed until smooth and fairly creamy, about
2 minutes. Add the sugar and beat until thick and smooth,
about 1 minute. Add the maple syrup and vanilla; beat just
until incorporated. Remove the beaters.
Stir in the flour mixture using a wooden spoon or a rubber
spatula, just until incorporated and no traces of flour remain.
Do not beat. Stir in the chocolate chips.
Pick up a rounded tablespoon of the dough and roll it into
a ball between your palms. Place on the prepared baking sheet
and continue rolling balls of dough, spacing them 1 1/2 inches
apart on the baking sheet. Press the balls slightly with your
thumb, just to flatten slightly. Bake until light brown and
firm to the touch, about 12 minutes. Cool the cookie for 2
minutes on the baking sheet, then transfer them to a wire
rack to cool completely. Cool the baking sheet a few minutes
before continuing with the next batch of cookies.
Makes 48 cookies
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