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Rosemary Rye Chocolate Chip Cookies With Pecans
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups whole rye flour
- 1/4 oats (or rye flakes)
- 1 tsp baking powder
- 1 tsp salt
- 1-2 Tablespoon fresh rosemary leaves, chopped (more is better)
- 1/2 cup dark chocolate chips
- 1/4 cup pecans, chopped
- Flaky salt for the top, optional
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Directions
- Heat oven to 375’
- Cream together butter and sugar. Add egg and vanilla and beat until light and fluffy.
- Add dry ingredients and mix well. Stir in rosemary, chocolate chips, and pecans.
- Drop by spoonfuls onto baking sheet, pressing down a little. Sprinkle lightly with flaky salt if desired.
- Bake for 16-18 minutes, or until firm to the touch and lightly browned on the bottom.
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