Heat the oven to 350.
Remove the jar of cookies from the freezer and place them on a parchment-lined baking sheet. Make sure to leave 2 inches of space between each cookie so they can spread.
Bake for 11-12 minutes.
Remove from the oven and then slide the parchment paper with the cookies on it onto a cooling rack or cutting board.
Let the cookies cool for 5 minutes before serving.
Ingredients: Freshly milled organic Rye flour (grown by Treasure Life Farm in Creston, milled by Confluence Farms), freshly milled Soft White flour (grown by Fieldstone Organics, Armstrong and milled by Confluence Farms), organic peanut butter, butter (Foothills Creamery, West Kelowna), brown sugar, eggs (Confluence Farms), organic chocolate chunks (cocoa liquor, cane sugar, cocoa butter, vanilla extract), vanilla extract, baking soda, pink Himalayan salt.