C.C.R.O.W.W. Cookies

Ingredients:

250 grams unsalted butter

1/2 cup of sugar*

2 eggs

1/2 cup of rye flour

1 1/2 cup of blonde whole wheat flour**

1/2 cup of oats***

6 oz of chocolate****

1 tsp baking powder

1 1/2 teaspoon Kosher salt

1 tsp of Vanilla paste

Splash of almond extract

Step 1: Cream butter and sugar together until light and fluffy (about 5 minutes). You can add your vanilla paste and almond extract at this time too.

Step 2: Add eggs separately until incorporated with butter and sugar.

Step 3: Add flour 1/4 to 1/2 cup at a time butter mixture until flour is full incorporated. Add your salt and baking powder as well.

Step 4: Add chocolate and oats until incorporated.

Step 5: Chill cookies for about 20 minutes while your oven is preheating to 350 degrees.

Step 6: Place parchment paper on a cookie sheet and put cookies onto your cookie sheet. You could use a cup scoop for uniform cookies or you can just use a regular soup/table spoon and your hands to make round balls of dough (this is what I did, I only have a tiny cookie scoop).

Step 7: Bake for about 20 minutes, if you’d like crispier cookies bake for an additional 5 minutes.

*Sugar can be added if you would like a sweeter cookie, but I found this to be a good amount.

**I just started using King Arthur Blonde Whole Wheat flour, so far I like it better than normal whole wheat for baking. It has a more mild taste than normal whole wheat.

***I used a package of Guittard semisweet baking chocolate bars chopped up and mixed into the dough but you could use 1 cup of regular chocolate chips.