Sunflower Oatmeal Cookies Food

OATMEAL, COCONUT AND SUNFLOWER SEED COOKIES

Steps:

• 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.

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.

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.

OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 180°C (350°F) and grease or line a large baking sheet with parchment paper.
• Place 110 grams / 1 cup of the oats and 70 grams / 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms.
• Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
• Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms.
• Add this to the oat mixture and use your hands to mix very well, until fully combined. There should be no streaks of flour remaining.
• Form 10 large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3cm / 1in. high and place onto the prepared baking sheet.
• Repeat until all of the dough has been used. Bake for 13-15 minutes or until the edges of the cookies are golden.
• Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They'll be a little fragile until they're completely cool.
• Store in a sealed container on the counter for up to three days, or freeze for up to a month.

3-INGREDIENT OATMEAL COOKIES

Steps:

• Pre-heat the oven to 350 degrees and prepare a baking tray with parchment paper.
• Add the nut or seed butter and maple syrup to a mixing bowl and stir together until smooth and fully combined. If you're adding vanilla, mix it in now as well.
• Add the oats and any other add-ins you're using and mix into a thick, sticky dough. Depending on the consistency of your nut butter, you may need to add a bit of extra maple syrup or nut butter or a bit more oats. The dough should be a thick, sticky cookie dough-like consistency.
• Using a spoon or small cookie scoop, create 12 roughly equal-sized clumps, placing on the baking tray. It's helpful to wet your hands so the dough doesn't stick to you. The cookies will not spread during baking, so press each one down a bit to form a cookie shape (or leave them haystack-style).
• Bake for 15 minutes then allow to cool before handling.

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.