These cookies combine the familiar flavours of brown sugar and spices with the sweetness of dried cranberries and white chocolate. They also get a sophisticated twist from the tahini. I experimented with using tahini in place of some of the butter in cookie recipes as it helps to lower the saturated fat by more than 60% whist also adding a delicious nutty flavour twist. Also lovely for Christmas!
Position racks in upper and lower thirds of oven; preheat to 180°C.
Line 2 baking sheets with parchment paper.
Mix together oats, flour, cinnamon, nutmeg, baking soda and salt in a medium bowl.
In a separate bowl, beat tahini and butter with an electric mixer until blended into a paste.
Add brown sugar and continue beating until well combined. The mixture will still be a little grainy.
Beat in eggs, then egg white, then vanilla.
Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chunks and cranberries.
With damp hands, roll 1 generous 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 approximately 2 inches apart.
Bake the cookies until golden brown, about 15 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.
Wet your hands before forming the cookie batter into balls then flattening them - the cookies keep their shape much better.
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