Crispy Sunflower Cookies
A touch of crispy, a bit of chewy, oodles of nutty, and a hint of chocolate make this oatmeal cookie with Sunburst Chocolate Covered Sunflower Seeds delightfully delicious!
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- 1 cup quick-cooking rolled oats
- ½ cup Sunburst Chocolate Covered Sunflower Seeds
Instructions
- Preheat oven to 350F degrees.
- In a medium size bowl, whisk together flour, baking soda, and baking powder. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugars on medium speed, about a minute. Add eggs and vanilla extract; mix until combined.
- Slowly add flour mixture to wet ingredients; mix just until combined. Add in oats; mix until combined.
- Gently fold in Sunbursts Chocolate Covered Sunflower Seeds.
- Scoop dough into heaping tablespoon balls, or use a #50 disher to scoop balls of dough. Place 3" apart onto an ungreased, or silicone baking mat/parchment paper lined baking sheet.
- Bake 10-11 minutes or until barely golden brown around the edges. Do not overbake. The tops will not brown. Cookies may appear to be soft and undone, but they will set as they cool.
- Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Crispy Sunflower Cookies should be stored in an airtight container and will keep 3+ days or freeze up to 3 months.
Recipe adapted from Better Homes and Gardens Biggest Book of Cookies.
