Sephardic Sesame Oatmeal Cookies

Ode to sesame seeds! Each one weighs in at just 0.0044 grams and is packed with vitamins, minerals, natural oils, calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.

Organic sesame seeds can aid in cancer prevention, bone health, improved digestion and skin, oral health, are anti-inflammatory, and the list goes on. Perhaps I don’t need to spell this out for you, but chocolate chip cookie + sesame seeds = a recipe that you can feel good about eating any time of day, all the time, because, you know, health reasons.

When I’m baking with a traditional recipe that calls for butter, I generally don’t substitute for a lighter ingredient. My feeling is that it’s not the cookie recipe’s fault if I eat more than one in a sitting, and said cookie shouldn’t have to lose its cookie integrity just because I have no will power. Recent studies have shown that even butter, in moderation, does not pose the threat to cholesterol previously thought. Give me single ingredient butter any day over chemically compounded margarine, and give me half as much.

This recipe has been in my husband’s family for over fifty years, and I’m particularly fond of it as a interesting alternative to the every-day chocolate chip cookie. Try experimenting with coconut oil in place of the butter/margarine, or substitute a vegan flax seed alternative for eggs. You can also swap all-purpose flour for whole wheat or almond, and carob chips for chocolate. The possibilities are endless- make it your own and share how it went in the comments! —Arielle Mizrahi Design

Directions

1. Preheat the oven to 350*F and place parchment paper on two baking sheets.
2. In a large mixing bowl, stir the (gently melted) butter and brown sugar until creamy. Add the eggs and vanilla, beating until well blended.
   
3. Gradually add the flour mixture and continue stirring until well blended. Fold in the sesame seeds, chocolate chips, and oats.
   
4. Drop by tablespoon onto parchment paper 2 inches apart. Bake for 12 minutes or until golden. Let stand for a few minutes on the baking sheet before plating.