Some of you might remember that A. has some kind of freakish aversion to peanut butter. So, when I saw the title of this week's TWD recipe, chosen by Stefany of Proceed with Caution, I felt a little bit bad for him. After all, lots of people are actually allergic to the stuff, so I figured I could find some other thing to flavor the cookies with... and I found it!
Tahini, or a smooth paste of ground up sesame seeds, has a nutty type of flavor, and it has the texture of a thin peanut butter. Dorie's recipe says not to use natural peanut butter, but there wasn't much choice in the tahini department, so I mixed it up really well before using it. No peanut chunks or anything, but I'm not a huge fan of those, myself ;)
Here's my spankin' new Beater Blade, which held up well to these cookies!
The round tablespoons of batter, post-2-hour-chill...
The final product tasted delicious! A little bit odd, like you couldn't place quite what the flavor was, but in a good way. The flavors blended really well with the oatmeal, chocolate chips and hint of cinnamon and nutmeg. And A. liked it, which is more than I actually expected :)
The recipe can be found on Stefany's blog or in Dorie's book, Baking. Don't forget to check out the rest of the blogs on the TWD blogroll!