Oatmeal Chocolate Chip Cookies

15 minutes Ready in: 1 hour Yield: about 45 cookies Ease of Prep: Moderate Recipe Ingredients 2 cups rolled oats (not quick-cooking) 1/2 cup all-purpose flour 1/2 cup whole-wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup tahini (see Ingredient note) 4 tablespoons cold unsalted butter , cut into pieces 2/3 cup granulated sugar or 1/3 cup Splenda Sugar Blend for Baking 2/3 cup packed light brown sugar 1 large egg 1 large egg white 1 tablespoon vanilla extract 1 cup semisweet or bittersweet chocolate chips 1/2 cup chopped walnuts

Recipe Directions Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts. With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch. Store in an airtight container for up to 2 days or freeze for longer storage.

Ingredient note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate, healthy weight.

Nutrition Information Servings Per Recipe: 45 Amount Per cookie Calories: 101 cal Carbohydrate Servings: 1 Carbohydrates: 12 g Dietary Fiber: 1 g Cholesterol: 7 mg Fat: 5 g Sodium: 45 mg Saturated Fat: 2 g Protein: 2 g Potassium: 56 mg Monounsaturated Fat: 1 g Exchanges: 1 other carbohydrate, 1 fat Note: Per cookie with Splenda: 97 calories, 12 g carbohydrate.