Crisp Seedy Oatmeal Cookie Crisp Seedy Oatmeal Cookie

Veggies and Dip; Bacon and Egg Mini Pitas 150 Image by: Veggies and Dip; Bacon and Egg Mini Pitas 150 Author: Canadian Living

This is a cookie to satisfy anyone. The raw pumpkin seeds are also known as pepitas.

  • Portion size 42 servings
  • Credits : Canadian Living Magazine: September 2008



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.)

Nutritional facts Per cookie: about

  • Sodium 39 mg
  • Protein 2 g
  • Calories 101.0
  • Total fat 6 g
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g


  • Iron 5.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Crisp Seedy Oatmeal Cookie