Description
Slightly nutty, subtly sweet oatmeal cookies loaded with crunchy bits of walnut and coconut and sweet raisins every bite.
Ingredients
Units
Scale
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1/2 cup tahini
- 1 tsp vanilla
- 2 cups oats
- 1/2 cup coconut
- 1/2 cup golden raisins
- 1/2 cup walnuts, walnuts
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- In a separate bowl, mix flour, baking powder, baking soda, salt and spices – cardamom, cinnamon, ginger, nutmeg and cloves.
- In a bowl of an electric mixer, add in cold butter and beat on medium until creamy. Mix in tahini, eggs and vanilla.
- Add half of the flour mixture to the creamed butter, blend until just combined before adding in the second half. Mix until just combined. Scrape edges of the bowl for extra flour and mix in oats, raisins, coconut flakes and walnuts.
- Scoop large cookie dough balls onto the parchment-lined rimmed cookie sheet or large plate. Freeze in the fridge for 15 minutes.
- Place 4-6 cookies on a parchment-lined cookie sheet and bake in preheated oven for 12-15 minutes. Transfer hot cookies sheet to wire rack and let cool. Repeat this step for the rest of the cookies.