Whole Grain Chippers
Submitted by crystlyze1
Chewy chocolate chip cookies loaded with whole wheat flour, oats, and sunflower seeds. Rolled in seeds before baking for a nutty, crunchy coating that makes 6 dozen crowd-pleasers.
YIELD
6 dozenPREP
20 minCOOK
10 minREADY
30 minThink of these as the chocolate chip cookie’s health-conscious cousin who still knows how to party.
Whole wheat flour and rolled oats give these cookies a hearty, chewy backbone, while a full cup each of white and brown sugar keeps them firmly in treat territory. No sad health-food vibes here.
The fun twist? Each dough ball gets rolled in sunflower seeds before baking, so you get this gorgeous nutty crust on the outside with melty chocolate chips hiding inside.
The recipe makes a solid 6 dozen, which sounds like a lot until you realize how fast they disappear.
Kitchen Tips
- The directions say “DO NOT OVERBAKE” and they mean it. Pull these when they look barely set in the center. They firm up as they cool on the sheet.
- Rolling the dough balls in sunflower seeds works best with slightly sticky hands. If the seeds aren’t sticking, dampen your palms just a little.
- For extra crunch, lightly toast the sunflower seeds in a dry skillet before rolling.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Lightly grease cookie sheets or line with parchment paper.
Cream butter with sugars and eggs in large bowl until light and fluffy.
Beat in baking soda, vanilla and salt.
Blend in flours and oats to make a stiff dough.
Stir in chocolate chips.
Shape rounded teaspoonsfuls of dough into balls, roll in sunflower seeds.
Place 2 inches apart on prepared cookie sheets.
Bake 8 to 10 minutes, or until firm.
DO NOT OVERBAKE!!
Cool a few minutes on cookie sheet, then remove to wire racks to cool completely.
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