Best 8 Rye And Granola Chocolate Chip Cookies Recipes

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If you're looking for a delicious and nutritious breakfast or snack, rye and granola chocolate chip cookies are a great option. These cookies are made with a combination of rye flour and granola, which gives them a unique flavor and texture. They're also packed with chocolate chips, which makes them a hit with kids and adults alike. Here, we'll explore the best recipe for rye and granola chocolate chip cookies, so you can enjoy this delightful treat at home.

Let's cook with our recipes!

GRANOLA CHOCOLATE CHIP COOKIES



Granola Chocolate Chip Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h15m

Yield about 36 cookies

Number Of Ingredients 22

2 cups packed dark brown sugar
1 cup (2 sticks) salted butter, softened, plus more for greasing the baking sheets
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups old-fashioned (rolled) oats
1 cup Granola, recipe follows
1/2 cup chopped dried apricots
1/2 cup chocolate chips
6 cups old-fashioned (rolled) oats
1/4 cup vegetable oil
3 tablespoons salted butter, melted, plus more for greasing the baking sheet
1 teaspoon kosher salt
1 cup packed brown sugar
1/4 cup honey
2 tablespoons molasses
1 tablespoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup shelled sunflower seeds
1/4 cup roughly chopped almonds

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.

RYE AND GRANOLA CHOCOLATE CHIP COOKIES



Rye and Granola Chocolate Chip Cookies image

These cookies are really just energy bars in cookie form. Packed with nutritious ingredients, they are crispy around the edges, rich, and have a nutty, savory taste. Call it a grown-up chocolate chip cookie, if you want, and grab one for a quick pick-me-up after a long day at work.

Provided by Diana71

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 42

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 13.6 g, Cholesterol 13.2 mg, Fat 6.5 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 75.7 mg, Sugar 8.2 g

CHOCOLATE CHIP GRANOLA COOKIES



Chocolate Chip Granola Cookies image

Granola is a delicious addition to these classic chocolate chip cookies.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Yield 42

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
½ cup Crisco® Baking Sticks All-Vegetable Shortening
1 cup firmly packed brown sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 ¾ cups Pillsbury BEST® All Purpose Flour
¾ teaspoon salt
½ teaspoon baking soda
2 ½ cups prepared granola
1 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 15.5 g, Cholesterol 8.9 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 63.4 mg, Sugar 8.9 g

GRANOLA-CHOCOLATE COOKIES



Granola-Chocolate Cookies image

This is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy.

Provided by k. anderson

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups granola
1 cup semi-sweet chocolate chips
½ cup chopped, unsalted dry-roasted peanuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
  • Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 28.9 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 211.2 mg, Sugar 18.9 g

RYE CHOCOLATE CHIP COOKIES



Rye Chocolate Chip Cookies image

Rye flour and chopped dark chocolate add a new flavor dimension to the tried-and-true chocolate chip cookie recipe.

Provided by Kim

Time 45m

Yield 24

Number Of Ingredients 14

1 ¾ cups dark rye flour (such as Bob's Red Mill(R) Organic Stone Ground Dark Rye Flour)
1 teaspoon baking powder
¾ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
¾ cup firmly packed dark brown sugar
6 tablespoons white sugar
1 large egg, at room temperature
1 tablespoon molasses
1 ½ teaspoons vanilla extract
3 ½ ounces dark chocolate, chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
1 teaspoon flaky sea salt, or to taste

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.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 19.5 g, Cholesterol 18.1 mg, Fat 5.6 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 185.9 mg, Sugar 12.4 g

GRANOLA CHOCOLATE CHIP COOKIES



Granola Chocolate Chip Cookies image

And you thought chocolate chip cookies couldn't be improved on! Granola adds extra flavour and crunch to these tasty treats.

Provided by CrystalB

Categories     Drop Cookies

Time 25m

Yield 5 dozen

Number Of Ingredients 10

1 cup butter or 1 cup margarine
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups granola cereal
1 1/2 cups semi-sweet chocolate chips

Steps:

  • In large mixing bowl; combine butter and both sugars and beat until creamy.
  • Add eggs and vanilla, beating until fluffy.
  • Combine flour, salt and soda; add to creamed mixture and stir until blended.
  • Stir in granola and chocolate chips.
  • Drop by heaping teaspoonfuls onto a non-stick baking sheet.
  • Bake at 350°F for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 1357.2, Fat 72.2, SaturatedFat 36.3, Cholesterol 182.2, Sodium 1041.8, Carbohydrate 166.3, Fiber 10.4, Sugar 104.3, Protein 20.4

RYE CHOCOLATE CHIP COOKIES



Rye Chocolate Chip Cookies image

Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.

Provided by Aaron Hutcherson

Categories     snack, cookies and bars

Time 30m

Yield 12 cookies

Number Of Ingredients 11

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/2 packed cup/110 grams dark brown sugar
1/2 packed cup/110 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups/190 grams dark rye flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
6 ounces chopped dark chocolate (or about 1 cup chips)
Flaky sea salt, for sprinkling

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.

RYE AND GRANOLA CHOCOLATE CHIP COOKIES



Rye and Granola Chocolate Chip Cookies image

These cookies are really just energy bars in cookie form. Packed with nutritious ingredients, they are crispy around the edges, rich, and have a nutty, savory taste. Call it a grown-up chocolate chip cookie, if you want, and grab one for a quick pick-me-up after a long day at work.

Provided by Diana71

Categories     Chocolate Chip Cookies

Time 40m

Yield 42

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 13.6 g, Cholesterol 13.2 mg, Fat 6.5 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 75.7 mg, Sugar 8.2 g

Tips:

  • Use a combination of rye flour and all-purpose flour. This will give the cookies a slightly nutty flavor and a chewy texture.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are golden brown on the edges. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to set.

Conclusion:

These rye and granola chocolate chip cookies are a delicious and unique twist on a classic recipe. The combination of rye flour, granola, and chocolate chips creates a cookie that is both flavorful and satisfying. Whether you are looking for a new cookie to add to your holiday baking list or you are simply looking for a delicious snack, these cookies are sure to please.

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