Oatmeal Breakfast Cookies

Description

1. Preheat oven to 350°F with racks in top and lower third positions. Line 2 large rimmed baking sheets with parchment paper.

2. Place ½ cup brown sugar, ¼ cup tahini and ¼ cup butter in a large bowl; beat with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes, stopping to scrape down sides as needed. Add 1 egg, 1 egg yolk, 2 tablespoons yogurt and 1 tablespoon vanilla; beat on medium speed until the mixture thickens, 2 to 3 minutes.

3. In a medium bowl, whisk together 1 cup oats, ½ cup each all-purpose flour and whole-wheat flour, ½ teaspoon each baking powder, baking soda and salt and ¼ teaspoon cardamom. With the mixer on low speed, gradually beat the flour mixture into the tahini mixture until fully incorporated, about 1 minute, stopping to scrape down sides as needed. Set aside until the liquids are absorbed and the mixture is fluffy, 2 to 3 minutes. Add ⅔ cup walnuts, ⅓ cup chocolate chips and ⅓ cup raisins (if using); fold in until fully incorporated.

4. Scoop the dough into 16 portions (about 2 heaping tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten to about ¾-inch thickness.

5. Bake the cookies, rotating the pans between top and bottom racks once, until edges are lightly browned, 12 to 15 minutes. Let cool on the pans for 5 minutes. Serve warm or cool completely and store.