Oatmeal Scotchies with Sunflower Seeds
Oatmeal Scotchies with Sunflower Seeds
Servings 20
Ingredients
- ¾ cup all purpose flour 92 grams
- ½ teaspoon baking soda 2.5 ml
- ½ teaspoon salt 2.5 ml
- 8 tablespoons unsalted butter room temperature (114 grams)
- ½ cup granulated sugar 98 g
- ½ cup light brown sugar lightly packed (98 g) (dark is fine, too!)
- 1 large egg
- 1 teaspoon vanilla 5 ml
- 1 ½ cups oats 126 g
- ½ cup roasted sunflower seed kernels 60 g – I used salted
- ¾ cup butterscotch chips 126 g
Instructions
- Preheat oven to 375 degrees F. (if oven runs hot, use 350).**
- Stir together flour, baking soda and salt. Set aside.
- Cream butter and both sugars using high speed of an electric mixer, scraping sides of bowl often. Add egg and vanilla and beat for 30 seconds. Add flour mixture and stir until absorbed, then stir in oats, sunflower seeds and butterscotch chips.
- Drop by generously rounded teaspoonfuls (¾ inch mound) onto ungreased cookie sheets. Alternatively, you can use a medium size cookie scoop for bigger cookies.
- Flatten tops slightly and bake for 12 minutes or until golden brown around edges.
Notes
I changed the yield because I almost always make these with a medium size cookie scoop these days rather than a rounded teaspoon. You should get at least 20 cookies if using a scoop, but more if you use a rounded teaspoon or small size scoop.
I also changed the temperature. I think baking them at 375 helps the sugar caramelize a little more quickly and the edges are darker and chewier. If your oven runs hot or your cookies are coming out soft in the center and overdone around the edges, lower the heat to 350.
