As you probably know due to the amount of down time and lack of posting on my site last week, I had another run-in with my web host similar to the first one. This time, the first indication something was wrong was readers e-mailing me for recipes that they couldn’t get from my site. Fun, right? Yeah…not really. All that said, I was tired of of the way I was being treated, so last week I finally began the process of switching to a new web host. They’ve been really great so far, and although I’ll be working through the kinks for the next couple days, it looks like things are up and running again. Thank you for your patience – you guys are great!
In the meantime, I’ve been helping myself to some comfort food, including these honey-oat cookies with chocolate-covered sunflower seeds that come straight from Aimée of Simple Bites. On the last day at the Big Summer Potluck, a few of us hit up Trader Joe’s, and one of the first things I had to grab were a few packages of their chocolate-covered sunflower seeds. When our shopping trip was over and we all climbed back into the car, Aimée mentioned that she had used them in an oatmeal cookie recipe before, and I just knew I had to try it. Even though I’m a chronic recipe tweaker, I didn’t change a thing about her recipe…and I’m glad I didn’t, because these are by far my new favorite cookie. Comforting and sweet, they bake up just as well out of the freezer as they do fresh (although you’ll need to add a few minutes to the baking time). I hope you enjoy them as much as I did!
Recipe from here.
- 1 cup plus 1/3 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 cups oats
- 1/4 cup plus 2 Tbsp butter, softened
- 3/4 cup brown sugar
- 1/2 cup honey
- 1 egg, 1 egg white
- 1 cup chocolate-covered sunflower seeds
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, and oats.
In a larger bowl, cream the butter and sugar until smooth. Beat in the honey, egg, and egg white.
Stir the dry ingredients into the wet ingredients until combined. Stir in the chocolate-covered sunflower seeds.
Drop by teaspoonfuls on to the cookie sheets.
Bake about 7 minutes or until golden on the edges and slightly underbaked in the center. Remove from the oven and let rest on the cookie sheet for a few minutes. Transfer to a wire rack to cool completely.