These cookies are so delicious and a perfect way to enjoy both Oats and Rye, two of our favourite grains. Flourist Whole Grain Rye Flour helps to enhance the oat flavour and the addition of sweetened shredded coconut keeps the cookies chewy and soft.
Oatmeal Rye Crinkle Cookies
196g Butter (3.5 cups), room temperature
140g (2/3 cup) white sugar
145g (3/4 cup) brown sugar
2 large eggs
2 tsp vanilla
1 ½ cup (188 g) Flourist Whole Grain Rye Flour
1 ¼ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
2 ¼ cup (225g) Flourist Organic Rolled Oats
½ cup (52g) unsweetened shredded coconut
Sifted confectioner’s sugar, for rolling
In a small bowl, sift together the Flourist Whole Grain Rye Flour, ground cinnamon, baking soda and salt. Set aside.
In the bowl of a standing mixer or with handheld beaters, beat room temperature butter until smooth, about 5 minutes. Add both sugars and continue beating on medium-low until creamed together and fluffy, scraping the bottom of the bowl with a rubber spatula in between.
Increase speed to medium and add eggs one at a time, mixing thoroughly after each addition. Add the vanilla and mix together. Scrape down the sides of the bowl with a rubber spatula. Gradually add the sifted dry ingredients and mix together slowly until dough just comes together. Add old fashioned oats and shredded coconut and continue mixing until thoroughly combined.
Cover cookie dough with plastic wrap and chill for at least 1 hour before baking. We find that letting the dough rest and chill enhances the flavour more.
When ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.
Shape dough into balls and roll in sifted confectioners' sugar. Arrange onto a prepared baking sheet, spacing them about 3 inches apart. Bake for approximately 9 minutes or until the sides of the cookies are set, rotating the baking sheet halfway through.
