Sunflower Oatmeal Cookies

This recipe is based on the comprehensive booklet put together by the Plymouth County Extension in support of the 4-H Youth Sunflower Project.

To double up on sunflower benefits, substitute ½ cup sunflower oil for the butter (and then you can skip the melting part, too).

  • ½ cup whole wheat flour
  • ¾ teaspoon baking powder
  • ½ cup wheat germ
  • 1½ cups rolled oat
  • ½ cup raw shelled sunflower seed
  • pinch salt
  • 8 tablespoons (1 stick) butter
  • ¾ cup brown sugar or evaporated cane juice
  • 1 egg
  • 1½ teaspoons vanilla extract

Preheat oven to 350 degrees.  Stir together the dry ingredients.

In a good-sized saucepan melt the butter over low heat. With a whisk or fork, stir in the sugar until well combined (this takes a couple minutes). Remove from heat and whisk in the egg and vanilla, making sure it’s all nicely emulsified.  Add the dry ingredients to the butter mixture, stirring with a wooden spoon or spatula until just combined.  Drop by heaping tablespoonfuls, two inches apart, on parchment lined or lightly greased cookie sheets.

Bake 17-20 minutes, or until golden brown.

Remove cookies to a cooling rack with a metal spatula. When thoroughly cool, store in an airtight container.

Makes about 20 cookies.

Click here to read more about Sunflowers

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