About this Recipe
When the family comes asking for cookies, this is a great recipe to turn to. It makes a nice large batch of about 60 cookies so there are lots to share around. Cookies are handy in lunches and for taking along on hikes and picnics. Freezing cookies keeps them fresh until you are ready to eat them, so when you make large batches, we suggest freezing a part of the batch.
1. Be sure the butter is at room temperature for easy beating and use room temperature eggs for better success.
2. Using honey in a recipe helps to keep cookies a soft chewy texture.
3. Using a silplat liner on the cookie sheet helps the cookies bake evenly and makes cleanup easier. You can also use parchment paper if you don't have a silplat.
4. It is always a good idea to take the eggs out a little ahead of time to take the chill out of them when you are using them in baking.
Makes 60 cookies
1 cup butter,at room temperature
1 cup granulated sugar ( we use natural brown cane sugar)
1/2 cup honey
1 teaspoon pure vanilla extract
2 cups chocolate chips or chunky morsels or a combination of both. We use 70% cacao dark chocolate chips
2 cups small rolled oat flakes
1/2 cup raw sunflower seeds
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoon baking powder
1. Preheat oven to 375 degrees F.
2. Line a baking sheet with a silplat liner.
3. In a large mixing bowl beat together the room temperature butter and sugar until well combined.
4. Beat in the eggs and mix for several minutes until nice and creamy. Beat in the vanilla. Add the chocolate chunks and/or chips and slowly mix in.
5. In another bowl, stir together the oat flakes,sunflower seeds, flour, baking soda and baking powder.
6. Add the dry ingredients to the wet, beating in a little at a time until everything is well combined.
7. Spoon the cookies onto the cookie sheet leaving an inch between the cookies. Place into the preheated oven and bake 12 minutes or until done. The baking time is going to vary with different ovens.
8. Remove the cookies from the oven and let sit on the baking sheet for a few minutes to set a little, then transfer to a cooling rack.
9. Repeat until all the cookies are baked. Do the cookies in batches. They bake most evenly if you only bake one sheet at a time.