Granola and Rye Chocolate Chip Cookies

Ingredients 0/13

Step 1

Warm your oven to 350°F and line two baking sheets with parchment paper. Toast the walnuts in a dry skillet over medium heat for about 3 to 5 minutes until they smell nutty, then roughly chop them. In a medium bowl, combine the rye flour, all-purpose flour, baking powder, baking soda, and salt. In another bowl, mix together the toasted walnuts, oats, chopped figs, and chocolate chips.

Step 2

Using a stand mixer or hand mixer, beat the butter until it’s light and fluffy. Add the brown sugar and mix until well combined. Then, beat in the egg and vanilla extract until smooth. Gradually add the flour mixture and the oat mixture, mixing on low speed just until everything is incorporated.

Step 3

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 1/2 inches between each. Gently press down on each ball with the back of a large spoon to flatten them slightly.

Step 4

Bake for around 16 minutes, or until the edges look set and the cookies are lightly golden. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.