Chocolate Covered Sunflower Seed Oatmeal Cookies
These Chocolate Covered Sunflower Seed Oatmeal Cookies are a delightful twist on a classic! Chewy, crunchy, and oh-so-delicious!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie Scoop
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.
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.