Oatmeal sesame butter chocolate chip cookies
Ingredients:
½ cup unsalted butter, at room temperature (115g)
¼ cup sesame butter (60g)
½ cup unpacked light brown sugar (110g)
½ cup white sugar (100g)
2 tsp vanilla extract
1 egg
1¼ cup all-purpose flour (155g)
1 cup old fashioned oats, finely ground (90g)
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
100g semisweet chocolate chips
50g chopped milk chocolate
Directions:
1. Set the oven rack in the middle position and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
2. Cream together the butter, sesame butter and both sugars until fluffy, 3 to 5 minutes, pausing halfway to scrape the sides of the bowl with a spatula. Add the egg and vanilla extract and beat to combine. In a separate bowl sift together the flour, ground oatmeal, cornstarch, baking soda and salt. Add dry ingredients to creamed mixture and stir with a spatula to form a soft, slightly sticky dough. Add in the chocolate chips and chopped chocolate and stir until evenly distributed.
4. Form cookie dough into walnut-sized balls (about 30g) and place on the prepared baking sheets, about two inches apart.
5. Bake one baking sheet at a time, until cookies are golden brown around the edges, about 10 to 12 minutes. The centers may seem underdone, but they will firm upon cooling. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.