- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup all purpose flour spelt or whole wheat flour both work great
- 1/2 cup rolled oats instant or quick cooking
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cornflakes cereal crushed
- 1/3 cup chocolate chips
- 1/3 cup shelled sunflower seeds roasted and salted
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Cream together butter and sugars on medium speed of an electric mixer or vigorously by hand until well blended and fluffy. Mix in peanut butter, egg, and vanilla until smooth.
Stir in flour, oats, baking soda, and salt until dry ingredients are completely mixed in. Stir in cornflakes, chocolate chips, and sunflower seeds until incorporated.
Using a medium cookie disher or a tablespoon, place balls of dough two inches apart on the prepared baking sheets. Bake in preheated oven for 12-15 minutes, until edges are brown. Allow cookies to cool completely on baking sheets or a wire rack before storing.
If you substitute a less salty stir-in than the sunflower seeds listed in the recipe, increase salt to 1/2 teaspoon.
- Prep Time: 15
- Cook Time: 15