Crisp Seedy Oatmeal Cookie
This is a cookie to satisfy anyone. The raw pumpkin seeds are also known as pepitas.
Servings: 42 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 101 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 20 mg |
| sodium | 39 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 4% |
| folate | 4% |
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1 cup (250 mL) unsalted butter, softened
1 cup (250 mL) packed brown sugar
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) quick-cooking (not instant) rolled oats
1-1/2 cups (375 mL) puffed rice cereal (such as rice Krispies)
1/2 cup (125 mL) each all-purpose flour and whole wheat flour
1/4 cup (50 mL) each unsalted sunflower seeds and raw pumpkin seeds
1/2 tsp (2 mL) each baking soda and baking powder
1/4 tsp (1 mL) 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 sa< 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 sa< 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
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