Ice Cream Scoop PopsHaving cake and ice cream this summer? Don’t waste valuable party time by scooping tableside. Instead make these delightful grab-...
Sun Butter Oatmeal Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup and 2 tablespoons white sugar
- 1/2 cup sunflower seed butter
- or creamy peanut butter
- 1 egg
- 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup old-fashioned oats
- 2/3 cup chocolate-covered sunflower seeds or mini chocolate chips
Preheat oven to 350 degrees.
Cream together butter, brown sugar, white sugar and sun butter until smooth.
Beat in the egg until well blended.
Combine the flour, baking soda, salt, oatmeal and chocolate-covered sunflower seeds and stir into the creamed mixture.
Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap.
Scoop mounds of dough (about the size of golf balls) onto a baking sheet and space them about 2 inches apart.
Bake for 10 minutes or until the edges are set and the middles are just beginning to set. (Don’t over-bake.)
Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. (They should be soft.)
- Sun butter is sold at most grocery stores. You can find it at Trader Joe’s, which also carries chocolate-covered sunflower seeds.
- The chlorogenic acid (chlorophyll) in sunflower seeds can react with baking soda/powder during baking, which can cause a green color when the cookies cool. Though the strange hue is harmless, it’s a good idea to reduce the baking soda/powder by about a third when substituting sun butter in other recipes. Find more tried-and-true recipes at sunbutter.com.
Adapted from Bakerita.com
Photo by Bakerita.com
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