- Prep Time
- 10 mins
- Cooking Time
- 30 mins
- Total Time
- 1 h
- Makes
- 36 cookies
Ingredients
- 1/2 cup
- unsalted butter, room temperature
- 125 mL
- 1/2 cup
- sugar
- 125 mL
- 1/2 cup
- firmly packed brown sugar
- 125 mL
- 1
- egg
- 1 tsp
- vanilla extract
- 5 mL
- 1 cup
- large flake rolled oats
- 250 mL
- 1/2 cup
- all-purpose flour
- 125 mL
- 1/2 cup
- whole-wheat flour
- 125 mL
- 1 tsp
- baking soda
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1/3 cup
- pumpkin seeds
- 75 mL
- 1/3 cup
- sunflower seeds
- 75 mL
- 3 tbsp
- flax seeds
- 45 mL
Directions
- Step 1
- Preheat oven to 350ºF (180ºC). Beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Set aside.
- Step 2
- In separate bowl, whisk oats with all-purpose flour, whole-wheat flour, baking soda, and salt. Stir flour mixture into butter mixture until combined. Mix in pumpkin seeds, sunflower seeds and flax seeds. Cover and refrigerate dough 30 min.
- Step 3
- Drop dough by rounded tablespoons, 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake, in batches, 12 min. or until golden brown around edges.
- Step 4
- Cool on baking sheet 2 min. before transferring cookies to wire rack to cool completely. Store in airtight container for up 2 days or freeze up to 2 weeks.
Tip
Add 1/2 cup (125 mL) chopped dried fruit, such as dried cranberries, raisins or sour cherries to dough.
Nutrition Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 80
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Sugar:
- 6 g
- Cholesterol:
- 10 mg
- Protein:
- 2 g
- Sodium:
- 70 mg
