(Makes 24 large cookies)
Hands on Time: 10-15 minutes | Chilling and Baking Time: 1 hour 13 min
|1 ¼ c all-purpose flour
½ c dark rye flour
½ c butter, (either salted or unsalted), softened
½ c granulated sugar
½ c brown sugar (light or dark), firmly packed
|1/3 c canola oil
Grated zest of 1 orange
1 tsp espresso granules
1 large egg
1 tsp vanilla extract
|1 tsp salt
½ tsp baking soda
2 c Frosted Flakes
1 1/2c semi-sweet chocolate chips
Combine the all-purpose and rye flours in a bowl and set aside. Line two cookie sheets with parchment paper and set aside. One of the sheets will be used for chilling the cookies.
- In a large bowl combine the butter and the granulated and brown sugars. Beat until well combined.
- Beat in the oil to combine.
- Add the orange zest and the espresso powder and mix in. I grate the orange zest directly into the bowl using a micro-plane so that none of the flavour in the peel is lost.
- Add egg and vanilla. Mix well.
- Sprinkle the salt and baking soda over the surface of the dough, then mix in well.
- Add the flour mixture to the sugar/butter/oil mixture all at once and mix just until combined.
- Add the cereal and chocolate chips and mix just to distribute through the dough.
- Scoop the dough in 2 tbsp balls and place on one of the parchment lined cookie sheets. As the cookies are going into the refrigerator to firm up, they do not have to be spaced far apart. All 24 cookies can go on one sheet. Cover with plastic wrap and refrigerate for one hour.
- Just before the hour is up, preheat the oven to 350F.
Remove cookies from the refrigerator. Place 12 of the cookies on the second prepared cookie sheet, spread out about 1 ½ inches apart. Bake this sheet first. Reposition the remaining cookies on first sheet and set aside. Bake cookies for about 13 minutes or until they have a light, golden colour. Allow to cool on the cookie sheet for 10 minutes and then remove to a wire rack to cool completely (if they don’t get consumed first).
- Replace rye flour with unsweetened cocoa powder.
- Substitute chopped, candied orange peel for the chocolate chips.
- Use a combination of chopped, candied orange peel and chocolate chips in either the rye or the cocoa flavoured doughs.
- Substitute a Terry’s Chocolate Orange, coarsely chopped, for the chocolate chips.
- Use mini-chocolate chips in place of regular sized chips in any of the variations.