Chocolate Rye Cookie Bars

Name: Chocolate Rye Cookie Bars
Ingredients: 1½ cups [213 g] all-purpose flour; 1 cup [130 g] rye flour; ¾ cup [68 g] old-fashioned rolled oats; ¼ cup [36 g] whole-wheat flour; 3 tablespoons white sesame seeds, plus more for sprinkling; 2 tablespoons flaxseed; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup [2 sticks or 227 g] unsalted butter, at room temperature; 1 cup [200 g] granulated sugar; 1 cup [200 g] brown sugar; 1 teaspoon salt; 2 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 4 oz [113 g] semisweet chocolate, coarsely chopped; ½ cup [70 g] King Arthur Orange Jammy Bits or dried cherries, chopped; ½ cup [70 g] King Arthur Orange Jammy Bits or dried cherries, chopped; ½ cup [60 g] toasted pecans, chopped into bite-size pieces; ⅓ cup [45 g] poppy seeds

Preparation info

Makes •
12
large bars

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

These cookie bars are based on breakfast cookies from 100 Morning Treats, which are a riff on the rye-cranberry chocolate chunk cookies from Dorie Greenspan’s excellent book Baking with Dorie. While I like both versions equally, baking them in a pan and then cutting them into squares saves a lot of time, and makes for a perfect after-school (or after-work) snack.

Ingredients

Cookies
Vegetarian

Ingredients

Method