Chocolate chip cookie lovers, say hello to your new favourite baked good. The subtle additions of rye flour and oatmeal lend the classic cookie a nutty, earthy flavour that’s perfect for pairing with your morning coffee or a late-night glass of milk. Plus, the dough can be made in advance and frozen so that you can have fresh, warm cookies at a moment’s notice, perfect for an impressive last-minute dinner party dessert or taking with you for long weekend cottage getaway.
Rye Oatmeal Chocolate Chip Cookies
Prep Time: 10 minutes
Rest Time: 40 minutes
Bake Time: 16-18 minutes
Total Time: 66-68 minutes
¾ cup unsalted butter
¾ cup brown sugar
1 tsp vanilla
1 cup all-purpose flour
⅓ cup rye flour
⅓ cup oatmeal
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup dark chocolate chips/chunks
1. In a stand mixer, whip together the butter and brown sugar until light and fluffy. Add the eggs and vanilla, and combine.
2. Add all of the dry ingredients (except the chocolate chips) into the wet batter and combine using a stand mixer with beater attachment.
3. Fold the chocolate chips into the batter.
4. Using a spoon or ice cream scoop (for large cookies), portion the dough onto a baking tray lined with parchment paper. Make sure they are well spaced apart (2-3 inches), so they don’t join when baked.
5. Chill in the freezer for 30 minutes before baking.
6. Preheat the oven to 350°F and bake for 16-18 minutes or until golden on the edges.
7. Allow to cool for 10 minutes and enjoy.
Note: The cookie dough can be chilled for up to 3 months in an airtight container in the freezer.
Love Yakuta’s cookies? Try her mango tarts next!