Oatmeal Rye Dark Chocolate Chip Cookies

June 28, 2025

These cookies were inspired by a combination of my experience cooking the best traditional chocolate chips cookies know to man, my good friend Krysta making a great variant of chocolate chip cookies with ground oats, and the farmers at Stone & Sparrow teaching me that rye flour is uniquely sustainable and pairs well with dark chocolate. I was also surprised to learn that the distinct flavor we often associate with rye bread doesn't actually come from rye but from caraway seeds.

This all made me curious if I could make a delicious oatmeal, rye, and dark chocolate cookie recipe. Spoiler alert...I can! And so can you. Below you'll find a great recipe to wow your friends at your Fourth of July picnic that uses many ingredients you can find at Full Circle, including rye and all-purpose flours, eggs, rolled oats, dark chocolate chips, baking powder, and sea salt. Tasty and low-waste—what a combo!

Ingredients:

1 1/2 sticks butter (unsalted)
1 1/2 cups brown sugar
1/2 cup white sugar
3/4 cup rye flour
1 1/4 cups all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs 
1 teaspoon vanilla extract 
2 cups rolled oats, blended (or simply use oat flour)
6-8 ounces dark chocolate chips (or chunks)

Prepare:

In a large bowl, melt butter, then add brown and white sugar and stir.
In another bowl, whisk together rye flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In cooled butter mixture, whisk in the eggs and vanilla until very well combined.
A little at a time, slowly beat in the flour mixture to the butter mixture just until combined.
In a blender (or a food processor if you do not have a blender), blend oats into a fine powder. Add to mixture and stir just until combined.
Stir in dark chocolate chips.
Use a spoon to make 1 to 3 T. sized balls of dough. I prefer to make dough balls before chilling the dough, but you’re welcome to wait until the dough is chilled.
Chill dough overnight. If you need, make a small batch of cookies before chilling to hold you over as a reward for your hard work! Chilled dough makes for better cookies, I promise.

Bake:

Preheat oven to 350º F.
Bake for about 9-11 minutes. Be careful: using rye flour will make the cookies naturally darker, so it can be harder to tell when these cookies are done. (I accidentally overcooked my first batch. I like a softer cookie and found 9 1/2 minutes perfect in my oven.)
Cool cookies for a minute or two and devour a whole plate of them while warm and soft or practice “self-restraint” and eat them at a “normal” pace.
I’m unfamiliar with how to store cookies as I make them in small batches and eat them all in one sitting. You’ll have to figure the storage part out on your own, but I believe in you!

Enjoy! Makes about 25-50 cookies depending on size of dough balls you make.

-Robert