Autumn Cookies

In Minnesota, wild rice is plentiful and it adds such an earthy and nutty flavor to so many things…even cookies.


  • 1 cup butter, divided
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 ¼ cup Swany White Flour
  • 1 tsp baking Soda
  • 1 package Ghirardelli 60% Cacao Bittersweet Chocolate (10 ounces)
  • 1 cup wild rice (cracked, cooked)
  • 8 ounces Dried Berries (optional)


  1. Preheat oven to 350.
  2. In a saucepan, brown one stick of butter on low heat until golden brown in color.
  3. Add the browned butter, additional stick of butter, both sugars and vanilla to stand mixer and combine.
  4. Once combined add eggs one at a time.
  5. In another bowl combine flour and baking soda.
  6. Then add the flour mixture to butter mixture mixing into a firm cookie dough.
  7. In a food processor, chop cooked wild rice until finely chopped.
  8. Then add chocolate, rice and berries to the dough mixture.
  9. Chill dough 10 minutes and then scoop into balls and bake for 14 minutes.
  10. Enjoy!