Tuesday, November 1, 2011


These cookies quickly became a favorite of mine after trying this recipe for the first time a few years ago. If you like oatmeal raisin cookies, then you'll love this heartier version. You may just find yourself substituting your usual breakfast with one... or maybe two. Hey, I won't judge! A cookie packed with this many seeds, nuts and raisins has to be good for you right? Well, I use the words "good for you" loosely, but after you take your first bite you'll be convinced that they must be "good for you" too!



sticks butter, softened
1 cup light brown sugar
¾ cup granulated sugar
4 tablespoons honey
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup coarsely chopped walnuts
1 cup raw pumpkin seeds
½ cup raw sunflower seeds
1⅓ cup oats
2 cups raisins

  1. Preheat the oven to 300 degrees F. Use nonstick baking sheets or line baking sheets with parchment paper.
  2. Put the butter, sugar, honey, eggs, and vanilla into a large bowl and beat well together. Sift together the flour, baking powder, baking soda, cinnamon, and salt. Mix into the butter mixture.
  3. Stir in the walnuts, half the pumpkin seeds, sunflower seeds, oats, and raisins. Take pieces of dough about the size of an apricot and roll into balls. Dip one side into the reserved pumpkin seeds; place on the baking sheet and flatten with the palm of your hand.
  4. Bake in the oven for 20 minutes. Allow to cool slightly on the baking sheet before removing to a wire rack.
Source: Cookies Galore by Jacqueline Bellefontaine

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