These cookies are inspired by the rye-cranberry chocolate chunk cookies inDorie Greenspan’s excellent bookBaking with Dorie. Her cookie recipe is from Moko Hirayama, who serves them in her popular Paris restaurant, Mokonuts. I am obsessed with this cookie (it is perfect). It’s known for its signature indentation on the top, which I’ve reproduced here, as well as its great flavor. But I couldn’t resist putting my own spin on it in the form of a breakfast cookie. I use oats and whole-wheat flour, in addition torye flour, cut out some of the butter, and use all my favorite add-ins: sesame seeds, pecans, orange pieces, poppy seeds, and, of course, chocolate. I would eat these every single morning if I could.
This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer. Buy the full book onAmazon. See more ofour favorite Sarah Kieffer recipes →
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What you’ll need
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Food Processor
$300 At Amazon
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Rye Flour
$10 At Amazon
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White Sesame Seeds
$8 $7 At Amazon
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King Arthur Orange Jammy Bits
$17 At King Arthur Baking
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Flaxseed
$8 $6 At Amazon
Ingredients
Makes 16 cookies
Step 1
Position an oven rack in the middle of the oven and preheat the oven to 425°F. Line two sheet pans with parchment paper. Grease sixteen 3½ by 1 in English muffin rings (see Note) and place eight on each sheet pan.
Step 2
In the bowl of a food processor, process the all-purpose flour, rye flour, rolled oats, whole-wheat flour, sesame seeds, flaxseed, baking powder, and baking soda until the rolled oats are broken down, about ten pulses.
Step 3
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and the salt, and continue beating until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla and beat until incorporated, scraping down the sides of the bowl as needed. Add the flour mixture on low speed, beating until incorporated. Add the chocolate, orange pieces, pecans, and poppy seeds and mix until completely incorporated.
Step 4
Form the dough into sixteen 3 oz (85 g) balls (about ¼ cup each), and place the balls in the center of the English muffin rings; there will be a little space between the dough and the rings. Sprinkle with the white and black sesame seeds and flaky sea salt, if using. Bake the cookies until the tops are golden brown and the dough has spread out into an even layer, 10 to 11 minutes. Transfer to a wire cooling rack.
Step 5
Use an oven mitt or a pair of tongs to remove the English muffin rings from around the cookies. With the back of a spoon, tap the center of each cookie so it deflates and retains a slight indentation. It will look like the center isn’t fully baked, but the centers will set as the cookies cool. Let the cookies cool on the sheet pans for 10 minutes, then transfer to a wire rack to finish cooling.
Step 6
The cookies are best the day they are made, but they can be stored in an airtight container for up to 3 days. On the first day the cookies will have a crisp top and bottom shell, but they will soften with time. They are delicious both ways.
With theEnglish muffin rings,烤的饼干在完美的圆圈。如果你维on’t have them, bake your cookies free-form instead. They will be ready 1 minute sooner, and will spread a little more.
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