Chocolate Chip Cookies with Rye and Granola

Ingredients

• 1 cup walnuts
• ¾ cup rye flour
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups rolled oats
• 1 cup finely chopped dried figs
• 1 cup mini semisweet chocolate chips
• 12 tablespoons butter, at room temperature
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Step 1

Lightly heat your oven to 350°F (175°C) and lining 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 and fragrant, 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 a hand mixer, beat the butter until it’s light and fluffy. Add the brown sugar and mix until it's well combined. Then, beat in the egg and vanilla extract until the mixture is smooth. Gradually add the flour mixture and the oat mixture to the wet ingredients, mixing on low speed just until everything comes together.

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

Pop the trays into the oven and bake for around 16 minutes, or until the edges look set and the cookies are golden. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!