Rye And Granola Chocolate Chip Cookies Recipes

RYE AND GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.
• Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.
• Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.
• Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.
• Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.

GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• In large mixing bowl; combine butter and both sugars and beat until creamy.
• Add eggs and vanilla, beating until fluffy.
• Combine flour, salt and soda; add to creamed mixture and stir until blended.
• Stir in granola and chocolate chips.
• Drop by heaping teaspoonfuls onto a non-stick baking sheet.
• Bake at 350°F for 10-12 minutes or until golden brown.

GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
• Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
• Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
• Preheat the oven to 325 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.