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sesame rye breakfast cookies on parchment paper
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Sesame Chocolate Rye Breakfast Cookies

This breakfast cookie is incredibly delicious with add-ins like seeds, dried fruit, and chocolate! Whole wheat and rye flours add malty and nutty notes to the cookie, which add depth of flavor and nutritious whole grains.
Course cookies
Cuisine American
Diet Low Salt
Keyword bittersweet chocolate, poppy seeds, rye flour, sesame seeds, whole wheat flour
Servings 16 cookies
Author Sarah Kieffer

Equipment

Ingredients

  • 1 1/2 cups [213 g] all-purpose flour
  • 1 cup [130 g] rye flour
  • 3/4 cup [68 g] old-fashioned rolled oats
  • 1/4 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 fine salt
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 4 oz [113 g] semisweet or bittersweet chocolate, coarsely chopped
  • 1/2 cup [70 g] King Arthur Orange Jammy Bits or dried cranberries or cherries
  • 1/2 cup [60 g] toasted pecans, chopped into bite-sized pieces
  • 1/3 cup [45 g] poppy seeds
  • Black sesame seeds, for sprinkling
  • Flaky sea salt, for sprinkling (optional)

Instructions

  • Position an oven rack in the middle of the oven and preheat the oven to 425F [220C]. Line two sheet pans with parchment paper. Grease sixteen 3 1/2 by 1 in [9 by 2.5 cm] English muffin rings and place eight on each sheet pan.
  • 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.
  • 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.
  • Form the dough into sixteen 3 oz [85 g] balls (about 1/4 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.
  • 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.
  • The cookies are best eaten the same 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.