I’m sitting here with 3 hours left before 2021. I’ve been slacking a bit, but I’m trying to get this completed so I can feel accomplished. It’s been a hell of year. I finally got a new job. I worked through most of my depression. I put a lot of work into this blog and expanded the platform. I’ve come a long way in this year. The confidence I have and ability to truly feel like I can lead when at work are great. The Witch asked me to marry her on Halloween. We’ve helped each other grow and heal. It’s the best thing I could have asked for. The world has changed pretty dramatically this year. Here’s to hoping 2021 gets better. We know it’ll start rough, but I think I have hope that it’ll get better.

These cookies were my way of jumping on the rye flour bandwagon that was sweeping IG for a few days. What they don’t tell you is that finding rye flour is harder and takes more time than making these cookies. I went to 5 stores before finally finding. In my travels though I found the Endangered Species Oatmilk Dark Chocolate bars. The rye flour and oatmeal give these cookies a hearty rich flavor. The oatmilk dark chocolate adds a sweet additional oaty undertone of flavor. Since there are two bars of chocolate in the recipe I recommend chopping one into larger pieces and one into smaller pieces. This will ensure an even distribution of chocolate and still give you the large pools you have, or will, come to love.

I’ve been trying to take better pictures to help entice you. I’d love your feedback. This picture is one of my better ones in my own opinion. The Witch bought me a photography book for Christmas so here’s to hoping for some pictures to match the flavors of your favorite recipes. Ok if I don’t get out of here I won’t get this finished and posted. Thank you all for your support. Here’s to 2021 being even slightly better than 2020.

Ingredients

• 1 Cup (2 sticks) unsalted butter

• 1 1/2 Cup dark brown sugar

• 2 teaspoons vanilla

• 2 large eggs

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon cinnamon

• 1 1/4 cups of rye flour

• 3 cups of oats

• 2 3.4 oz 55% oatmilk dark chocolate bars chopped

Instructions

1. Rough chop the chocolate to the desired sizes.

2. Preheat the oven temperature to 375 degrees

3. Mix the butter, and brown sugar until combined. Use the paddle attachment on your stand mixer

4. Add the eggs one at a time

5. Mix in the vanilla

6. In a separate bowl whisk together the rye flour, salt, baking soda, baking powder, and cinnamon

7. Add the flour mixture to the butter/sugar mixture in two batches (make sure you scrape down the sides)

8. Add the oats and mix on medium low

9. Add the chopped chocolate and mix until just incorporated

10. Scoop in 2 1/2 Tablespoon sizes onto an ungreased baking sheet

11. Bake at 375 for 11-13 minutes

12. Let cool on the pan for 2-3 minutes and then move to a cooling rack

13. Make your favorite coffee drink and enjoy the melted pools of chocolate

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