Oat and Tahini Cookies
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 5½tablespoons/80 grams softened unsalted butter, cut into ¾-inch/2-centimeter cubes
- ¼cup/50 grams packed dark-brown sugar (soft sugar)
- ½cup/110 grams granulated or superfine sugar (caster sugar)
- 1large egg
- ½teaspoon vanilla extract
- ¼cup/60 grams tahini
- ⅓cup/50 grams all-purpose flour (plain flour)
- ½teaspoon baking powder
- ¼teaspoon salt
- 1½cups/140 grams old-fashioned rolled oats (jumbo oats), pulsed a few times in a food processor to roughly chop
- 1teaspoon finely grated orange zest (from half a small orange)
- 1scant cup/100 grams raw hazelnuts, toasted, peeled and chopped into ¼-inch/.5-centimeter pieces (see note; or use blanched and peeled nuts, if available, and toast them for flavor before chopping)
- 1tablespoon toasted white sesame seeds
- 3½ounces/100 grams plain halvah, broken into about 20 pieces roughly ¾ inch/2 centimeters wide
- 2ounces/60 grams dark chocolate, roughly chopped (about ⅓ cup)
Nutritional analysis per serving (20 servings)
169 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 3 grams protein; 47 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Step 2
Place butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric mixer). Mix on medium speed for 2 to 3 minutes, or until light and fluffy. Add egg, vanilla and 1½ tablespoons water and continue mixing until combined, then blend in the tahini. (You may need to stop the machine and scrape down the sides of the bowl with a spatula a few times to help it combine.)
- Step 3
In a medium bowl, whisk together flour, baking powder, salt, oats, orange zest, hazelnuts and sesame seeds. Add the dry ingredients to the stand mixer bowl and mix on low speed until well blended.
- Step 4
Line two baking sheets with parchment paper. Form 20 rough balls of dough (they should be about 1½ to 2 inches/4 to 5 centimeters wide) and arrange on the pans, spaced about 1½ inches/4 centimeters apart.
- Step 5
Bake for 8 minutes, rotating the pans halfway through, and then remove from the oven while the cookies are not quite cooked. Place a piece of halvah in the middle of each cookie and return to the oven for another 5 minutes, or until cookies are golden-brown around the edges and the halvah has started to melt. Remove from oven and set aside to cool for 5 minutes, then transfer to a wire rack to cool completely.
- Step 6
Place chocolate in a medium heatproof bowl and place over a pot of simmering water, taking care that the base of the bowl is not touching the water. Cook the chocolate, stirring occasionally, until melted. Remove from the heat and set aside.
- Step 7
Transfer the cookies back to one of the baking sheets so they fit snugly together. Using a teaspoon, drizzle the melted chocolate over the cookies to create thin stripes (or zigzags) all in the same direction. Don’t worry about being exact with this as the cookies should look rustic. Set aside for the chocolate to harden, then serve.
- To toast and peel hazelnuts, heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Place hazelnuts on a baking sheet and toast, stirring once or twice, for 8 to 10 minutes. Transfer hot hazelnuts to a clean, dry dish towel and rub them in the towel to remove their skins.
Private Notes
Comments
Since most of the comments aren't actually about making the cookies, I'll chime in: they're not that great. A bit dry--400 is probably too high given the amount of time they're in total (try maybe 375). I'd also crumble the halva a bit instead of leaving it as a chunk. I'm usually a diehard Ottelenghi-er, but his recipes for the NYTimes haven't been showstoppers. The chocolate chip tahini cookies that JM featured a while back are much better.
Question: has anyone made both is recipe and the Salted Tahini cookie recipe? If so, which did you prefer?
Any one tried using gluten free flour?
I am not particularly fond of hazelnuts so I substituted pistachios and WOW!!! I personally think that it compliments the tahini and orange peel so much better (who the heck thought hazelnuts would be better than pistachios in this regard....)
Made these as written. Solidly meh. The orange flavor was oddly overwhemling and the cookies were drier than i would have expected with the tahini. Overall, do not recommend.
Baked these for a family event and they were a huge hit. I forgot the sesame seeds and I crumbled the halvah into the dough and they were still delicious. I baked them at 350 with much better results than 400.
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