Reviewed: Nov. 23, 2009

I like the unique flavor the sunflower seeds lend this traditional oatmeal cookie! Nutty in a way that peanuts, walnuts, pecans, etc cannot provide - I enjoyed the change! I think they would be great with chocolate covered sunflower seeds, as some reviewers suggested. I didn't realize I ran out of coconut, which I'm sure would be tasty too! --A great oatmeal cookie recipe overall; I enjoyed the chewiness that they have maintained in the container. Give it a shot! (PS: I used roasted unsalted seeds... so I added about 1/2 tsp salt to compensate.)

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Sep. 28, 2009

Light, buttery, crispy, crackly, chewy, pretty and delicious all describe this cookie. I used chocolate covered, candy coated sunflower seeds and the optional coconut which made these especially pretty and different. I also added 1/2 teaspoon of salt to heighten flavor. I refrigerated my dough about an hour, used a small cookie scoop not bothering to flatten them at all, and found they spread just the right amount - not too flat, not too poofy. Nice balance of flavors between the oatmeal, sunflower seeds and coconut. I would have to call this a nearly perfect cookie. I dare you to eat just one!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 14, 2009

Yum yum yum! I followed the recipe with the exception of the coconut - I cut it in half and added chocolate chips. Awesome. I will make it next time according to the recipe as I think it will be wonderful, I was just serving them to people who like chocolate. These are great - thanks for the recipe!

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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 16, 2009

I actually made this recipe from a clipping I cut out of a magazine. I just happened to be searching for other recipes and saw that you posted the recipe I just made. These are actually really good. Thanks for posting the recipe!

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sara_loves2bake

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

these cookies are awesome, I used whole wheat flour and they were really yummy and good for us all to. I don't think they are going to last long at all!

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Lana

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

I made these exactly as the recipe describes, they were good. I love coconut and I like sunflower seeds, but I think I would like them better as coconut-raisin oatmeal cookies. I'm going to take them in to work tomorrow for additional opinions. I would make them again though. Thanks for sharing.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Sep. 7, 2008

Awesome recipe! The sunflower seeds are a delicious and healthy change! I didn't have enough white sugar so I added 1/3 cup of white sugar and 2/3 cup of Splenda with no issues. Also, I flattened a few before they went into the oven and put about 1/2 tsp of jam on them and baked for the recommended time. Delish!!!

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~*Dreamer*~

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Reviewed: Jun. 3, 2008

although these cookies had a nice buttery taste, i only gave them 2 stars because they turned out more like a praline cookies then an oatmeal cookie. i will go back to my tried and true oatmeal cookies recipe and add the sunflower seeds to it.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Nov. 21, 2007

I make this recipe for my elderly parents and mail it to them. The cookies pack and mail well, are crispy and buttery but not too sweet, and a great hit with all.

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Diana W

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Reviewed: Nov. 20, 2007

Interesting flavor combination, although I omitted the coconut...I'll make these again, but they're so different, I can't see myself doing them on a regular basis...A fascinating experience!

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Cookin'withGas

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Sep. 6, 2007

I used chocolate covered sunflower seeds (Trader Joe's). I also added natural peanut butter and chopped apples. They were fantastic!!

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KSTUBBLE

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Reviewed: Aug. 23, 2007

These are good cookies. I added chocolate chips to mine. I also had to bake them about 3-4 min extra. They do spread too.

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Aug. 22, 2007

I brought these cookies to work and everyone raved! People liked the cookie because it was slightly different. The only ingredient that I omitted was the coconut. I also added chocolate chips.

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SheBellaMia

Cooking Level: Expert

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Reviewed: Jul. 11, 2007

This was a great recipe. I one and a half cup of brown sugar (no white sugar), and substituted 1 cup of whole wheat flour for a cup of the all purpose flour. It turned out so soft and chewy in the middle and nice and crisp on the outside. Will definitely make again, this time with no while flour.

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Passion

Cooking Level: Expert

Living In: Somerset, New Jersey, USA

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Reviewed: Jul. 4, 2007

This is the best oatmeal cookie recipe I have found yet. My family loves it! Also, great for camping as they are really hearty cookies. I also skip the coconut but I add chocolate chips. Yum!

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E. McKay

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Reviewed: Mar. 25, 2007

YUM!!! I made this yesterday to give as a gift...my family ate most of them last night, so I am off to the store to buy more ingredients to make another batch!. (I ommitted the coconut, but added a cup of chocolate chips.)

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JESSJOYE

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 22, 2006

There was a very serious issue with this cookie that you failed to mention in your recipe, Brett... ...they are dangerously addictive!! =) I only changed the recipe slightly: I was about 1/4 c. short on sunflower seeds, chose to omit the coconut, and added a bag of chocolate chips. I also took SEBSRB's advice and made cookie bars in a foil-covered jellyroll pan using(which worked beautifully!). This one is definitely a keeper. A wonderfully versatile cookie that would be great with raisins, dried cranberry, walnuts... the possibilities are endless! The only thing I would do differently next time is make a double batch - my family managed to polish them off in ONE NIGHT. Thanks so much for these... they are perfect!

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Jessie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Broadview Heights, Ohio, USA

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Reviewed: Jul. 12, 2006

A great cookie. I did a pan cookie in a jelly roll pan, then cut into squares. I mixed the flour, baking powder, soda, sunflower seeds and oatmeal together before adding to the butter, sugars, eggs and vanilla. A real keeper for my family.

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