Rye And Granola Chocolate Chip Cookies Recipes

Steps:

• In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg together in a bowl until well combined.
• Cream butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, molasses, and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick.
• Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.

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.

Steps:

• Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
• In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.
• Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.
• Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely.

Steps:

• Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
• Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
• In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
• Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
• For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
• Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
• Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
• Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
• The cookies can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.
• Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets.
• Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

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.