- Prep Time
- 10 mins
- Cooking Time
- 30 mins
- Total Time
- 1 h
- Makes
- 36 cookies
Ingredients
- 1/2 cup
- unsalted butter, room temperature
- 125 mL
- 1/2 cup
- sugar
- 125 mL
- 1/2 cup
- firmly packed brown sugar
- 125 mL
- 1
- egg
- 1 tsp
- vanilla extract
- 5 mL
- 1 cup
- large flake rolled oats
- 250 mL
- 1/2 cup
- all-purpose flour
- 125 mL
- 1/2 cup
- whole-wheat flour
- 125 mL
- 1 tsp
- baking soda
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1/3 cup
- pumpkin seeds
- 75 mL
- 1/3 cup
- sunflower seeds
- 75 mL
- 3 tbsp
- flax seeds
- 45 mL
Method
Step 1
Preheat oven to 350ºF (180ºC). Beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Set aside.
Step 2
In separate bowl, whisk oats with all-purpose flour, whole-wheat flour, baking soda, and salt. Stir flour mixture into butter mixture until combined. Mix in pumpkin seeds, sunflower seeds and flax seeds. Cover and refrigerate dough 30 min.
Step 3
Drop dough by rounded tablespoons, 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake, in batches, 12 min. or until golden brown around edges.
Step 4
Cool on baking sheet 2 min. before transferring cookies to wire rack to cool completely. Store in airtight container for up 2 days or freeze up to 2 weeks.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 80
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Sugar:
- 6 g
- Cholesterol:
- 10 mg
- Protein:
- 2 g
- Sodium:
- 70 mg
