Rye and Granola Chocolate Chip Cookies

01Method

1. 1

   Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. 2

   Dry-toast the walnuts in a skillet over medium heat until aromatic, 3–5 minutes, then chop them coarsely.

3. 3

   Whisk together the rye flour, all-purpose flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, combine the walnuts, oats, figs, and chocolate chips.

4. 4

   Using a stand mixer, beat the butter until pale and fluffy. Mix in the brown sugar until well combined, then add the egg and vanilla extract and beat until smooth. Add both the flour mixture and the oat mixture, mixing on low speed until everything is evenly incorporated.

5. 5

   Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheets about 2½ inches apart. Flatten each ball gently with the back of a spoon.

6. 6

   Bake until the edges are firm, about 16 minutes. Transfer the cookies to a wire rack to cool completely.