Recipe Instructions:
1 1/2 cups (149 grams) rolled oats
3/4 cup (160 grams) packed light brown sugar
1/2 teaspoon kosher salt
3/4 cup (188 grams) well-stirred tahini
2 tablespoons cold water
Directions
Heat the oven to 350°F. Line two sheet pans with parchment or silicone mats.
Add the oats, brown sugar, and salt to a medium bowl. Use your hands to combine, rubbing the mixture between your palms to break up any sugar lumps, until everything is as homogenous as possible. Add the tahini and water, and use a spoon to stir until a sticky, cohesive dough forms.
Scoop the dough in heaping tablespoons onto the sheet tray. You should get 16 cookies, so 8 on each sheet tray. Use your palm to gently smush each blob into a disc (about 2 inches in diameter).
Bake the cookies for about 12 minutes, rotating halfway through, until the edges just start to brown. The cookies will look almost underbaked, but they’ll crisp as they cool. Remove the cookies from the oven, but leave them on the sheet pans for at least 10 minutes, or until they’re sturdy enough to transfer with a spatula to a cooling rack. If you peek at their bottoms, they should be lightly golden-brown.
Cool completely before serving and store any leftovers in an airtight container. I love these with milky tea or coffee.
