(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Birdseed Oatmeal Cookies
You got oatmeal, whole-wheat flour, sunflower seeds, dried fruit, touch of milk, canola oil this is a feel good cookie.
1/2 cup unsalted butter - room temperature or coconut oil
½ cup canola oil or unsalted butter
1 1/4 cups light brown sugar
3/4 cup white sugar
1 teaspoon honey
2 teaspoons pure vanilla extract
2 tablespoons milk
1 1/4 cups unbleached all purpose flour
½ cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups of regular (or old fashioned) oatmeal
1 cup quick cooking oatmeal
1 1/2 cups dark raisins
1/2 cup dried sour cherries
1/2 cup chopped almonds
¼ cup sunflower seeds
2 tablespoons sesame seeds
3 tablespoons pumpkin seeds
Preheat oven to 350 F. Line two baking sheets with parchment paper and spray very generously with non-stick cooking spray.
Cream the butter and oil with the brown sugar, white sugar and honey. Stir in vanilla, milk and eggs and blend well. Fold in flour, salt, baking powder, baking soda, cinnamon, then oatmeal, raisins, sour cherries, almonds, sunflower, sesame and pumpkin seeds. Stir to ensure all ingredients are incorporated.
Round batter into generous balls - large marble size for modest cookies, golf ball size for generous treats. Place on prepared sheets and press ever so slightly. Bake on upper third of oven for 12-15 minutes.
Makes 1-2 dozen, depending on size
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.