Chewy oats, rich coconut and crunchy sunflower seeds are an enticing combination in these cookies — a worthy treat for the lunch box or with afternoon tea. If you prefer, you can use quick-cooking oats in place of the rolled oats for a finer-textured cookie.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F. Line two large baking sheets with parchment paper and set aside.
Put butter and sugar into a bowl and beat with an electric mixer until fluffy.
Add egg, vanilla and salt and beat again just until combined.
Stir in coconut and sunflower seeds.
In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.
Nutritional Info
Serving Size
About 2 cookies
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.