Crisp Seedy Oatmeal Cookie
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Crisp Seedy Oatmeal CookieThis is a cookie to satisfy anyone. The raw pumpkin seeds are also known as pepitas.based on5 ratings.
This recipe makes 42 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 101101 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 11 g11g carb |
| fibre | 1 g1g fibre |
| chol | 20 mg20mg chol |
| sodium | 39 mg39mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 55 iron |
| vit A | 44 vit A |
| folate | 44 folate |
This is a cookie to satisfy anyone. The raw pumpkin seeds are also known as pepitas.
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1 cup packed brown sugar 1 cup packed brown sugar
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 2 cups quick-cooking (not instant) rolled oats 2 cups quick-cooking (not instant) rolled oats
- 1-1/2 cups puffed rice Cereal Mix , such as Rice Krispies1-1/2 cups puffed rice Cereal Mix, such as Rice Krispies
- 1/2 cup all purpose flour 1/2 cup all purpose flour
- 1/2 cup whole wheat flour 1/2 cup whole wheat flour
- 1/4 cup unsalted sunflower seeds 1/4 cup unsalted sunflower seeds
- 1/4 cup raw pumpkin seeds 1/4 cup raw pumpkin seeds
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
Preparation
In large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 a time. Beat in vanilla.
In separate bowl, whisk together rolled oats, rice cereal, all-purpose and whole wheat flours, sunflower and pumpkin seeds, baking soda, baking powder and salt ; stir into butter mixture.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, 10 to 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
In separate bowl, whisk together rolled oats, rice cereal, all-purpose and whole wheat flours, sunflower and pumpkin seeds, baking soda, baking powder and salt ; stir into butter mixture.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, 10 to 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: September 2008
- Keywords : Dessert; Snacks; Bake; Make-Ahead; Oats; Pumpkin; 200 calories;
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