This little twist on a classic cookie gets raves when you blend the dark sweetness of chocolate chips with the light saltiness and ‘nutty’ taste of sunflower seeds. It will leave even your most discerning family members smiling like Elizabeth Bennet sometimes remembered Mr Darcy having done when looking at her. (Now that they are married in A Fitzwilliam Legacy, of course he smiles at her all the time!)
CHIPPERS
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
Pinch salt
1 cup whole wheat flour
1 cup all-purpose flour
2 cups uncooked rolled oats
1 pkg (12 oz) semi-sweet chocolate chips
1 cup sunflower seeds
Preheat oven to 375 degrees. 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 teaspoonfuls 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. Let sit two minutes on cookie sheets, then remove to wire racks to cool completely.
Makes about 6 dozen cookies.
QuinnTessence 