Are you ready to elevate your cookie game with a delightful twist? These Chocolate Covered Sunflower Seed Oatmeal Cookies are not only irresistibly delicious but also packed with wholesome ingredients. Imagine biting into a chewy oatmeal cookie, studded with crunchy chocolate-covered sunflower seeds, delivering a satisfying crunch and a burst of chocolatey goodness in every bite. Perfect for snack time, dessert, or even a mid-morning treat, these cookies are sure to become a family favorite. Let’s dive into the details!
Why Cooks Rave About It
These cookies combine the heartiness of oats with the sweet, nutty flavor of sunflower seeds, all wrapped up in a chewy texture. The addition of chocolate-covered sunflower seeds adds a fun and indulgent element that makes these cookies stand out. They are easy to make and perfect for sharing, whether at a picnic, a bake sale, or simply for enjoying at home. Plus, they are versatile enough to adapt to various dietary preferences. People rave about these cookies because they hit all the right notes: sweet, salty, chewy, and crunchy!
Ingredient List
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup packed brown sugar
- 5 tablespoons butter, at room temperature
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 cup chocolate covered sunflower seeds (plus additional to top cookies, if desired)
Tools of the Trade
- Mixing bowls: For combining your dry and wet ingredients.
- Measuring cups and spoons: Precision is key in baking!
- Baking sheet: A sturdy pan for even baking.
- Parchment paper: To prevent sticking and make for easy cleanup.
- Cookie scoop: For uniform cookie sizes.
Chocolate Covered Sunflower Seed Oatmeal Cookies — Do This Next
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.
Step 2: Prepare Baking Sheet
Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt until well combined.
Step 4: Cream Butter and Sugar
In another bowl, beat the butter and brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
Step 5: Add Wet Ingredients
To the butter and sugar mixture, add the honey, vanilla extract, egg, and egg white. Mix until fully incorporated.
Step 6: Combine Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
Step 7: Fold in Chocolate Covered Sunflower Seeds
Gently fold in the chocolate-covered sunflower seeds, ensuring they are evenly distributed throughout the dough.
Step 8: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. If desired, add a few extra chocolate-covered sunflower seeds on top of each cookie for decoration.
Step 9: Bake
Bake in your preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may look a little soft, but they will firm up as they cool.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Chocolate Covered Sunflower Seed Oatmeal Cookies warm or at room temperature!
Dairy-Free/Gluten-Free Swaps
- Dairy-Free: Substitute the butter with coconut oil or a dairy-free butter alternative.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose and whole wheat flours.
- Honey Alternative: Maple syrup can be used instead of honey for a vegan option.
Common Errors (and Fixes)
Here are some common mistakes when making these cookies and how to avoid them:
- Overmixing the Dough: This can lead to tough cookies. Mix just until combined.
- Not Measuring Ingredients Properly: Use the spoon-and-level method for flour to ensure accuracy.
- Underbaking: If cookies are too soft, they may fall apart. Bake until edges are golden.
- Not Cooling on the Baking Sheet: This helps the cookies set. Don’t rush to transfer them!
Shelf Life & Storage
These Chocolate Covered Sunflower Seed Oatmeal Cookies are best enjoyed fresh but can be stored for up to a week in an airtight container at room temperature. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature before enjoying!
Common Qs About Chocolate Covered Sunflower Seed Oatmeal Cookies
Can I use different types of chocolate-covered snacks?
Absolutely! Feel free to substitute chocolate-covered raisins, peanuts, or even yogurt-covered snacks for a unique twist.
Do I have to use both types of flour?
While the combination of all-purpose and whole wheat flour gives the best texture, you can use all of one type if you prefer.
Can I add nuts or dried fruit?
Yes! Chopped nuts or dried fruits like cranberries or raisins can enhance the flavor and texture of your cookies.
What should I do if my dough is too crumbly?
If your dough feels too dry, add a tablespoon of milk or water at a time until it comes together. The dough should be soft but not sticky.
Cook This Next
Make It Tonight
These Chocolate Covered Sunflower Seed Oatmeal Cookies are simple enough to whip up tonight! Just gather your ingredients, follow the steps, and enjoy the warm, comforting aroma of freshly baked cookies filling your kitchen. Whether you’re baking for yourself or for loved ones, these cookies are sure to please.
With their delightful combination of flavors and textures, you’ll be counting down the minutes until they’re ready to devour. Happy baking!
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Chocolate Covered Sunflower Seed Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup packed brown sugar
- 5 tablespoons butter at room temperature
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 cup chocolate covered sunflower seeds plus additional to top cookies, if desired
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the honey, vanilla extract, egg, and egg white to the butter and sugar mixture, mixing until fully incorporated.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the chocolate-covered sunflower seeds, ensuring an even distribution throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 10-12 minutes, until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Notes
- Store cookies in an airtight container for up to a week.
- Freeze cookies in a single layer for up to three months for longer storage.
- Use a cookie scoop for uniform sizes.
