Kitsilano Cookies
This healthy cookie recipe makes crunchy-chewy cookies with lots of grains and textures (I especially love the popping of millet. And the chocolate bits.)
Servings: 48
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- ⅔ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ⅔ cups flour
- ¾ tsp salt
- ¾ tsp baking soda
- 1 ½ cup old fashioned oats (or 3/4 cup rolled oats 3/4 cup rolled barley
- ½ cup sunflower seeds
- ¼ cup flaxseeds
- ⅓ cup millet
- ½ cup dried currants or raisins
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a standing mixer, cream butter and sugars until light and fluffy, about 2 minutes. Beat in eggs, then vanilla.
- In a separate bowl, whisk together the flour, salt and baking soda. With mixer speed on low, gradually incorporate into creamed butter mixture. Beat in oats, sunflower seeds, millet, currants and chocolate chips. (Depending on the strength of your mixer, you may need to stir by hand).
- Drop by tablespoonfuls onto baking sheets (no need to grease them, but I like to use parchment paper for easy removal and cleanup). Bake cookies 12 minutes, or until lightly golden but still slightly underdone.