Oatmeal Coconut And Sunflower Seed Cookies Recipes

SUNFLOWER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
• Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.

WEST COAST TRAIL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
• Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
• Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
• Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

SUPER-LOADED OATMEAL COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CRISP SUNFLOWER COOKIES

Steps:

• In a bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in the oats, coconut and sunflower kernels., Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown.

OATMEAL SUNFLOWER SEED COOKIES

Steps:

• Cream butter and both sugars well.
• Add dry ingredients.
• Mix well.
• Drop by teaspoons onto a well greased cookie sheet.
• Bake at 350° for 12-15 minutes.