I LOVE these cookies. The sunflower seeds add a fun nuttiness and it pairs perfectly with the butterscotch chips. The recipe makes over 4 dozen cookies so you'll have more than enough for a holiday cookie swap or gifting....or eating.
In August, sunflowers are at their prime and my Facebook and Instagram feed fills up with people taking photos in the sunflower fields at Grinter's Sunflower Farm. It's a pretty amazing sight to see a whole field of the beautiful yellow flowers.
While the star of the show is the sunflower seeds, baking with Bob's Red Mill flour is a baker's dream. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required.
And, if you're gluten free they have a Gluten Free 1-to-1 Baking Flour. This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins.
I always go through so much flour this time of year. Bob's Red Mill has a special coupon - get yours today!
Make sure to see the full list of 50 recipes!
Sunflower Butterscotch Cookies
1 cup unsalted butter, softened
1 cup sugar
1 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups Bob's Red Mill Organic Unbleached White All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups old fashioned rolled oats
1 cup butterscotch chips
1 cup sunflower kernels, roasted and unsalted
Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats. Set aside.
In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy (couple minutes). Add the eggs and vanilla and mix to combine.
In a medium bowl, whisk together Bob's Red Mill flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet and mix to combine. Stir in oats, butterscotch chips and sunflower kernels.
Using a cookie scoop, drop dough onto prepared cookies sheets, two inches apart. Top with a couple extra sunflower kernels and butterscotch chips. Bake for 8-11, or until lightly browned around the edges.
Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.
Makes a little over 4 dozen cookies.
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