Sunflower Oatmeal Cookies

Sunflower Oatmeal Cookies

50
TOYBEME 0

"A sweet oatmeal cookie with crunchy toasted sunflower seeds. This cookie is a family favorite. It calls for coconut, but I like them better without the coconut."
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Ingredients

52 m servings 167 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
  3. Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.

Reviews

50
  1. 62 Ratings

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Most helpful positive review

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 especiall...

Most helpful critical review

These were okay, but it could be b/c I used lowfat butter and Splenda in them. I might try again but I will try it with the real stuff.

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 especiall...

I made these cookies with whole wheat flower and they turned out great! I also left out the coconut. I brought them to work and they were a hit!

Yum...I love sunflower seeds and oatmeal cookies and this is a great mixture of both...I went a bit further I added mini chocolate chips and turned them into a bar cookie...it is a great easy wa...

These are great! 4 stars because they are a little on the dry side. I feel like they could use some olive oil, more butter, or something? I added 1 cup raisins & 1 cup very finely chopped sunflo...

Many people tried these cookies and everyone thought they were awesome! I used 1 c. whole wheat flour and added a bit of ground flax. Will make again for sure.

excellent! I used salted roasted sunflower seeds and they add such a delicious and different crunch. The second batch I made I added m&ms. I can see all sorts of yummy additions...all very go...

Wonderful cookie! I did not add coconut...so no comment there. I did not have vanilla so I added almond extract with gave the cookie another layer of nutty flavor! YUM. Then I experimented.... I...

The perfect cookie. Everyone loved these. They are slightly chewy, a little crispy on the outside and the buttery, nutty flavor is delicious. Followed the recipe, including the optional coconut ...

These were okay, but it could be b/c I used lowfat butter and Splenda in them. I might try again but I will try it with the real stuff.