Oat and Tahini Cookies Recipe

Ingredients

• 5 1/2 tablespoons/80 grams softened unsalted butter, cut into 3/4-inch/2-centimeter cubes
• 1/4 cup/50 grams packed dark-brown sugar (soft sugar)
• 1/2 cup/110 grams granulated or superfine sugar (caster sugar)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup/60 grams tahini
• 1/3 cup/50 grams all-purpose flour (plain flour)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups/140 grams old-fashioned rolled oats (jumbo oats), pulsed a few times in a food processor to roughly chop
• 1 teaspoon finely grated orange zest (from half a small orange)
• 1 scant cup/100 grams raw hazelnuts, toasted, peeled and chopped into 1/4-inch/.5-centimeter pieces (see note; or use blanched and peeled nuts, if available, and toast them for flavor before chopping)
• 1 tablespoon toasted white sesame seeds
• 3 1/2 ounces/100 grams plain halvah, broken into about 20 pieces roughly 3/4 inch/2 centimeters wide
• 2 ounces/60 grams dark chocolate, roughly chopped (about 1/3 cup)