These large (about five inches) and seedy cookies have what I consider the perfect cookie texture crunchy on the edges and soft in the middle. The sunflower seeds give them an extra-deep flavor and the chia seeds a bit of crunch throughout. The dough can be made, formed into balls, and frozen, up to two weeks ahead. Bake the frozen balls at 325°F for 14 to 16 minutes. Store baked cookies in an airtight container, at room temperature, for three days.
Ingredients
- ½ cup white whole wheat flour, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup old-fashioned rolled oats
- ¼ cup toasted sunflower seeds
- 2 tablespoons toasted chia seeds
- 1 cup semisweet chocolate chips
- ½ cup bittersweet chocolate chips
How to Make It
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk together the flours, salt, baking powder, and baking soda in a bowl.
- Beat the butter and sugars with an electric mixer on medium high speed until light and fluffy, 2 to 3 minutes. Add the egg and beat until fully incorporated. Add the vanilla and beat to combine. Reduce the mixer speed to low and gradually beat in the flour mixture. Stir in the oats, sunflower seeds, chia seeds, and chocolate chips.
- Drop ¼-cup mounds of the dough, 3 inches apart, on the lined baking sheet. Bake, rotating the sheets front to back and top to bottom halfway through, until golden brown, 10 to 12 minutes.
- Cool the cookies on the sheet trays for 5 minutes then transfer to a cooling rack to cool completely.
