Crunchy Chocolate Chip Cookies

Sunflower seeds have found a home at baseball games. Yes? Well now I have come to realize that they also belong in cookies! And you know where cookies filled with sunflower seeds belong?

In my belly:)

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I really love texture! You know that! Cookies with oatmeal and crunch are some of my favorites, and these lovely things have both! They are stuffed with chocolate, cornflakes, oatmeal, and sunflower seeds! I really really loved the sunflower seeds addition. They added some saltiness which is always a good thing! Sweet and Salty = Irresistible!! When I made this recipe, I had sunflower seeds to use up, so I put a couple extra in the batch. That was a lucky occurrence because they truly made these cookies special.

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My grandpa’s first reaction was “They’re not crunchy!” And I suppose he is right, but they are a very hearty cookie with lots going on! They are really fun to eat because they are so lumpy! You can pick off little pieces and eat individual oats and sunflower seeds coated in cookie! Well, maybe I am the only one who wants to enjoy my cookies that way! They also are very good in big mouthfuls, don’t worry!!

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So if you’re looking for a nice hearty cookie with a little something special, try these out! You will be pleasantly surprised!!:)

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Guess what cook book this COOKIE recipe came from??

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The Cookies! cook book.

Crunchy Chocolate Chip Cookies

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 egg

1 1/2 tsp vanilla

1 cup AP flour

1 1/4 cup quick cooking oats (I used old fashioned)

1/2 cup cornflakes

1/2 tsp baking soda

1/4 tsp salt

1/2 cup semi sweet chocolate chips

1/4 cup shelled sunflower seeds

Heat oven to 350F. Lightly grease cookie sheets. Set Aside. In large mixing bowl, combine butter, sugars, egg and vanilla. Beat at medium speed until well blended. Add flour, oats, cornflakes, baking soda, and salt. Beat at low speed until soft dough forms. Stir in chips and seeds.

Drop dough by heaping teaspoons 2 inches apart onto cookie sheets. Bake for 8-10 minutes, or until lightly golden brown. Cool completely before storing.


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