This makeover recipe was one of the favorites chosen for our 30th anniversary issue. Tahini gives this cookie a subtle sesame flavor.
2 cups rolled oats
½ cup whole-wheat pastry flour
½ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup tahini
4 tablespoons cold unsalted butter, cut into pieces
⅔ cup granulated sugar
⅔ cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup chocolate chips
½ cup chopped walnuts
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