This recipe is adapted from Annabel Karmel's Lunch Boxes and Snacks book. I'm not a huge fan of raisins in cookies, and this recipe originally called for them, but I thought that they might actually be better with chocolate instead. So I substituted chocolate for raisins and they are better. I promise.
6 tbls unsalted butter
1/2 cup packed brown sugar
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup unsalted sunflower seeds
1/2 cup all-purpose flour
1 cup quick-cooking oats
1/4 tsp baking soda
1/2 tsp salt*
Preheat the oven to 350˚F.
Cream together the butter and sugar until light and fluffy. Add the remaining ingredients and stir until completely combined. Shape into walnut-sized balls and flatten them onto a nonstick baking sheet with your hand. Bake for about 15 minutes until golden. The cookies will be soft but will harden as they cool.
Yield: Approximately 15 cookies