Honey Oatmeal Cookies
When I was developing this recipe, I just couldn’t find the right combination of flavors to make this a standout. Then someone at Weaver’s Way Co-op in Philadelphia suggested I add sunflower seeds. She was absolutely right. The result is a healthful, chewy, almost creamy texture that is not sweet but is satisfying and delicious. You can use quick rolled oats if you want less chewiness.

Makes 5 dozen 2-inch cookies.

1 cup all-purpose flour, preferably unbleached
1 cup whole wheat flour, preferably stone-ground
2 cups old-fashioned rolled oats (uncooked)
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
3/4 cup brown sugar, firmly packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup mild-flavored honey, such as orange blossom
3 teaspoons ground cinnamon
1/2 cup milk
1-1/2 cups raisins, dates, or apricots (or a combination of them)
1-1/2 cups raw sunflower seeds

Preheat convection ovens to 310° Fahrenheit or conventional ovens to 325° Fahrenheit. Set the racks in the conventional oven so they divide the oven into thirds. Line the cookie sheets with parchment paper or use nonstick pans.

In a medium-size bowl with a wire whisk, stir together the flours, oats, baking soda, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, brown sugar, eggs, and vanilla until smooth and light in color, about 3 minutes. Add the honey and cinnamon and beat 1¹/₂ minutes more. Scrape the bowl with a rubber spatula and add half of the dry ingredients. Beat on low speed just until the dry ingredients are mixed in. Add the milk, and beat on low speed again just until smooth. Scrape the bowl with a rubber spatula and add the remaining dry ingredients, beating on low just until the mixture is thoroughly combined, about 30 seconds. Scrape the bowl again and stir in the raisins and sunflower seeds.

Drop by rounded tablespoonfuls onto the prepared baking sheets and bake in the preheated oven for 11 to 13 minutes, reversing the baking sheets and switching them top to bottom halfway through the baking time. The cookies will be just firm to the touch. Do not overbake. Let the cookies cool on the baking sheet on a wire rack for 5 to 7 minutes. Carefully remove the cookies from the sheets and let them finish cooling on wire racks. They will be crumbly when warm, but will firm up somewhat when cool.

Store the completely cooled cookies in an airtight container with wax paper between layers for up to 10 days, or freeze, wrapped tightly, for up to 2 months.

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