Cherry Chocolate Rye Cookies

Cherry Chocolate Rye Cookies
Prepare for a divine experience with these cherry chocolate bites! Whole Rye Flour and chocolate create a heavenly duo, especially when combined with our White Sonora All Purpose Flour and Heritage Oats. Your palate is in for a delightful treat!

What You'll Need

1/2 cup (1 stick) salted butter
2/3 cup brown sugar
1 cup Cracked Oats, cooked (Step 2)
1 egg
1 teaspoon vanilla
1/2 cup + 3 tbsp Rye Flour
3/4 cup All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped semi-sweet or dark chocolate
1/3 - 1/2 cup dried tart cherries
Flaky sea salt (optional)


  1. Preheat oven to 350 F.
  2. Measure Cracked Oats into pot, and toast over low heat for 5 minutes. Add 4 cups water, increase heat to bring to a boil, stirring constantly. Reduce heat to slow and simmer until all liquid is absorbed, about 30 minutes. Set aside to cool slightly.
  3. In a stand mixer, cream butter and sugar together until light and fluffy. Beat in the egg and vanilla extract. Mix in the cooked oats.
  4. In a separate bowl, whisk the dry ingredients together, then slowly add to the wet batter and mix. Once combined, stir in the chocolate and dried cherries, only until just combined.
  5. Using a cookie scoop (or a tablespoon), form balls on a parchment-lined cookie sheet. Bake 10-12 minutes, until just set.
  6. Remove from oven and top with flaky sea salt (optional) while still hot, then transfer to a wire rake to cool completely.

Makes about 24.

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