My son is a notoriously picky eater, and now that he's started school, his lunch comes back practically untouched. It's a long day for a small child to go though just nibbling at his food, but luckily my good friend Monica introduced me to these delicious breakfast cookies. Choc-full of energy-providing oatmeal, raisins, and seeds (not to mention a few chocolate chips...I might even deign to eat them), they're super-easy to make! Perfect for an on-the-go breakfast or to stow away in a lunchbox! Added bonus? GREAT for nursing mamas as oatmeal is a fabulous supply booster!
1/3 cup Unsalted Butter
3 tbsp fine Sugar
1 small Egg
1 tsp Vanilla extract
1/3 cup raisins (or bits of your favourite dried fruit)
1/4 cup semi-sweet/milk chocolate chips
1/3 cup Sunflower Seeds
1/2 tsp Baking Soda
1/3 cup Flour (I used Sprouted Wheat flour)
1/2 tsp Salt
1/3 cup Quick Oats
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar (no hand mixer, no problem. Just whisk).
- Beat in the egg and the vanilla extract, then stir everything else in and spoon onto a lined baking sheet (leaving enough room for them to spread out), or into a small muffin pan.
- Bake for 12-14 minutes, and let them cool down sufficiently - they will be soft to the touch!
This recipe should make around 12 cookies.
Let me know what you think!