Oatmeal Chocolate Chip Cookies (From Eating Well) - cooking recipe

Ingredients

2 cups rolled oats (not quick-cooking)
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour (I wouldn't sub regular whole-wheat flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini
4 tablespoons cold unsalted butter, cut into small pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup chocolate chips (bittersweet or semisweet)
1/2 cup chopped walnuts

Preparation

Position racks in the upper and lower thirds of the oven and preheat to 350\u00b0 F (I baked at 325F convection); line two 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 with an electric mixer in a large bowl until blended into a paste.
Add granulated sugar 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 the baking sheet and flatten it slightly, 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. (Note: I baked mine only about 13 minutes and felt that was too long--you will want to adjust your baking time according to how crispy you like your cookies.).
Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.