Ingredients

The following ingredients have 24 Servings
  • 1½ cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 cup unsalted butter (softened to room temperature)
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3½ cups old fashioned oats (not quick oats)
  • 6 ounces chocolate chunks (milk chocolate, semi-sweet or dark chocolate)
  • 3/4 cup chocolate candy coated sunflower seeds

Instruction

  • Preheat your oven to 350° and line two rimmed baking sheets with parchment or silicone liner.
  • In a small bowl, measure and add in the flour, baking soda and salt. Whisk to combine and set off to the side.
  • In the bowl of your stand mixer, fitted with the paddle attachment, add the softened butter and mix on low until creamy and light in color.
  • Scrape down the sides of the bowl before adding in both of the sugars. Mix until incorporated.
  • Add one egg at a time, mixing well after each one. Add the vanilla withthe last egg.
  • Again, scrape down the sides and bottom of the bowl before adding in the flour mixture, adding a little of it at a time until incorporated.
  • Add in the oats and mix before adding in the chunks of chocolate. Use a spatula to fold in the sunflower seeds in by hand.
  • Use a small 2-tablespoon scoop to measure out the cookie dough onto the prepared pans. Bake at 350° on the middle rack in your oven for 10 minutes, rotating the pan halfway through baking.
  • Allow the cookies to cool on the pan for 1 to 2 minutes before transferring them to a wire cooling rack. Repeat with the remaining dough.