Nutty & Chewy Oatmeal Seed Cookies
Homemade Oatmeal Seed Cookies: A Deliciously Healthy Recipe
Lately, I’ve been on a cookie-making spree! Following up on last week’s baking, I decided to use up some of my oatmeal by making these delightful cookies. I originally bought the oatmeal for breakfast, but it turns out to be perfect for baking! You can use rolled oats, quick oats, or instant oats – whichever you have on hand works beautifully. These cookies are wonderfully nutty thanks to the oats and sunflower seeds, with a satisfyingly chewy texture. This time, I kept it simple with just oats and sunflower seeds, without any extra mix-ins. I used spelt flour, but all-purpose or bread flour will work just fine too. They’re easy to make but packed with wholesome goodness and delicious flavor. Get ready for a nutty cookie experience! Let’s bake these Oatmeal Seed Cookies!
Ingredients (Makes about 10 cookies, using a 5 cm scoop)- Spelt flour (or all-purpose flour or bread flour) 75g
- Baking soda 1g
- Salt 1g
- Unsalted butter 80g (softened at room temperature)
- Muscovado sugar 55g (or light brown sugar or dark brown sugar)
- Granulated sugar 50g
- Vanilla extract 1g
- Egg 40g (at room temperature)
- Quick oats 100g
- Sunflower seeds 50g
Cooking Instructions
Step 1
Start by creaming the softened butter in a bowl until smooth. Add the muscovado sugar (or brown sugar), granulated sugar, and salt. Whip them together thoroughly until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, which helps with the cookie’s texture.
Step 2
Gradually add the room-temperature egg to the butter mixture, a little at a time, while continuing to whip. Ensure each addition is well incorporated before adding the next to prevent the mixture from separating. Whip until the mixture is combined and slightly grainy from the sugar. (If you don’t have muscovado sugar, light or dark brown sugar will add a lovely depth of flavor.)
Step 3
Once the butter is perfectly creamed, it’s time to incorporate the dry ingredients.
Step 4
Sift the spelt flour (or your chosen flour) and baking soda over the creamed butter mixture. Gently fold them in using a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies.
Step 5
Add the quick oats and sunflower seeds to the dough. Gently mix them in with the spatula until evenly distributed throughout the batter. Ensuring the oats and seeds are well dispersed will give you consistent flavor and texture in every bite.
Step 6
You can use any type of oats for this recipe! Rolled oats provide a nice chew, while quick oats or instant oats will result in a slightly softer cookie. Experiment to find your favorite texture.
Step 7
Using a 5 cm ice cream scoop, portion out the cookie dough and place it onto a baking sheet lined with parchment paper, leaving some space between each cookie. Gently flatten the tops of the dough balls with the back of a spoon or your hand; this helps them bake more evenly and creates a nice shape.
Step 8
Bake in a preheated oven at 180°C (350°F) for 12 to 15 minutes, or until the edges are golden brown. Once baked, let the cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your delicious, homemade Oatmeal Seed Cookies!
