Recipe by Eshun Mott
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
2 tsp vanilla
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups rolled oats
1/2 cup raw, shelled sunflower seed
1 cup dark chocolate chip
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Combine butter, granulated and brown sugars in a large bowl, and beat with an electric mixer until smooth and well combined. Add egg and vanilla and beat until fully incorporated.
Combine flour, baking soda, baking powder and salt in a bowl and stir until well blended.
Add flour mixture into butter mixture and beat until fully combined. Add oats, sunflower seeds and chocolate chips, and beat until just incorporated.
Roll dough into 1-in. balls. Place 3 in. apart on prepared baking sheets and flatten slightly with your hand (cookies will spread).
Bake cookies for 13 to 15 min or until lightly golden at the edges. Let cool on baking sheets for 5 min, then transfer to a cooling rack.
Protein 3g, Carbohydrates 22g, Fat 10g, Fibre 2g, Sodium 70mg.
When you bake one sheet of cookies at a time, it ensures crisp and evenly browned edges. But you can bake two sheets at a time, just use the top and lower oven racks and switch positions halfway through baking.