Monday, January 23, 2017
SUNFLOWER BUTTERSCOTCH COOKIES
SUNFLOWER BUTTERSCOTCH COOKIES 1 cup unsalted butter softened 1 cup Granulated Sugar 1 cup light brown sugar packed 2 Eggs 1 tsp Vanilla Extract 2 cups White All-Purpose Flour 1 tsp Baking Soda 1/2 tsp Baking Powder 1/4 tsp Salt 2 cups Regular Rolled Oats 1 cup Butterscotch Chips 1 cup Sunflower Seeds roasted Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats. Set aside. In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy (couple minutes). Add the eggs and vanilla and mix to combine. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet and mix to combine. Stir in oats, butterscotch chips and sunflower kernels. Using a cookie scoop, drop dough onto prepared cookies sheets, two inches apart. Top with a couple extra sunflower kernels and butterscotch chips. Bake for 8-11, or until lightly browned around the edges. Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.