Which, come to think of it, isn’t perhaps as big a deal as it sounds, considering that cookies have never been my top go-to treat. Or, come to think of it again, perhaps that’s exactly why this is a big deal, because these Tahini Chocolate Chip Oatmeal Cookies have single-handedly (single-cookiedly) made me rethink my formerly apathetic approach to the genre of cookies.
Sure, I’ve posted cookie recipes on this blog before, but they’ve overwhelmingly been variations of three-ingredient flourless peanut butter cookies. And while, yes, I made this particular batch of dairy-free delights to take to work, I have no doubt I’ll soon make them again… just for me.
They’re epically good. Crispy on the edges yet chewy in the middle, the tahini gives a deep, deep, deep nutty vibe that somehow both mellows and makes sing the sweet dark chocolate chips and softly malty whole oats.
In fact, do you want to come over for a cuppa, a cookie, and a chat right now? I’ll pop a batch in the oven when you’re on your way, and they’ll be warm, melty, sweet and ready for you when you arrive.
Submitted to Laura’s Strange But Good link-up.