rye oatmeal chocolate chip cookies

happy friday! since so many people have been baking since the lockdown, i thought i’d offer you your next weekend bake! this recipe isn’t your average oatmeal cookie. it’s wonderfully chewy, with the perfect crispy edges, and reminds me of cozy mornings.

the addition of dark rye flour here brings in more dimension of flavors. It’s earthiness brings out the flavors and textures of the oats as well. but don’t worry, if you don’t have any dark rye flour, just sub in 1/2 cup of all purpose flour or 1/3 cup of whole wheat flour and your cookies will still taste amazing!

now for some tips:

butter: whether you have salted or unsalted butter on hand, it should be at room temperature AND you must beat it with a handheld electric mixer OR a stand mixer. there is no way you can beat in and incorporate the right amount of air just by hand. we are looking for very fluffy and pale butter at the end.

flours: more specifically, MEASURING flours. the most accurate way to measure flour is by using a kitchen scale. you can find great inexpensive ones anywhere (order on amazon if you don’t want to go out!) and they can last a very long time! Using a kitchen scale means less dishes and accurate measurements!
but if you must use measuring cups, here’s the correct technique. first, fluff up your flour with a spoon. then, spoon it in lightly into your measuring cup without packing any of it in. spoon it on until you have a bit of a mound on top of your measuring cup. DON’T shake off the excess. simple take the flat part of a butter knife and scrape off the top.

chilling dough: i know a lot of people get impatient about chilling their cookie dough in the fridge– NOT ME! i usually make my cookie doughs in the evening when i finally get some time to myself and it’s more like baking therapy to me. and just knowing how the flavors of the cookie dough meld and marry in the fridge gets me so excited!
chilling cookie dough in the fridge overnight enhances flavors, gives your cookies a better texture (CHEWY) AND a deeper color. no more weirdly pale chocolate chip cookies!

Processed with VSCO with a6 presetProcessed with VSCO with a6 preset

INGREDIENTS:

1/2 c (1 stick) unsalted butter, room temperature
1 c light or dark brown sugar, packed
1 large egg
1 tsp vanilla extract
1/2 c (64 g) all purpose flour, spooned and leveled
1/3 c (35 g) dark rye flour*, spooned and leveled
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 c old fashioned rolled oats
1 dark chocolate bar, roughly chopped

*if you don’t have rye flour, you can substitute in 1/2 cup of all purpose flour or 1/3 cup whole wheat flour!

INSTRUCTIONS:

In a large bowl, whisk together flours, baking soda, baking powder, cinnamon, and salt. Then whisk in oats. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using hand held electric mixer), beat the butter and brown sugar together until pale and fluffy, about 5 minutes. Stop every now and then to scrape down the sides of the bowl.

Beat in the egg and vanilla for 1 minute.

Add the flour mixture and mix on low until everything is just combined. DO NOT over mix. Add chocolate and mix until just combined or fold in by hand.

Cover with plastic wrap, with plastic wrap touching the dough. Refrigerate at least overnight and up to 3 days.

Before you’re ready to bake, take dough out of refrigerator for about 30 minutes so it’s not too hard to work with.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

I use a medium cookie scoop (1.5 tb) to scoop exactly 18 cookies. You can make them however big or small you want, and also just shape into balls by hand. Mine are about the size of gold balls.

Place cookie dough a few inches apart from each other on baking sheet, these will spread a good amount!

Bake for 13-15 minutes, until the edges are golden brown. Let cool on cookie tray for 10 minutes before enjoying!

11 Comments

  1. I made these with only 1/2 cup all purpose flour (I mistakenly never made up the difference of the rye flour) and they turned out wonderful, dark caramel like flavour. Used bitter sweet Belgian chocolate wafers and chilled for 1 1/2 days in fridge.
    Required only 11 minutes @350 degrees. Looked just like your picture……

    • Hi Poe,
      Please make sure that when you’re measuring out your flours, you are doing it accurately. The easiest way to measure accurately is by using a kitchen scale. But if you’re using a measuring cup, first fluff up your flour in its bag with a fork or spoon. Then, scoop the flour into the measuring cup, creating an excess mound of flour on top without packing it in, then with the back of a knife (the straight edge), level off the top so it’s flat. Try these methods and it should work!

    • Hi Loretta,
      unfortunately, I don’t have a print button for this particular recipe. but, if you’d like to print, you can copy and paste the ingredients and instructions into a word doc (or something similar) and print.
      OR, you can click “file” all the way at the top left of the screen, and when the printing prompt pops up, it should be about page 6 and 7 that have the ingredients and the instructions. just print those pages.

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