One of the things that was very prevalent in my childhood was cookies. Growing up homeschooled, in the outskirts of a small farm town in Indiana, meant a lot of one on one time with my mom. And what better way to spend it then getting creative in the kitchen. My mom loves cooking and she fostered in me that same love but I have a very special love for cookies.
They are the most perfect food! They can be sweet, salty, nutty, spicy, gooey, warm, crunchy, lovely little morsels that are guaranteed to bring a smile to someone’s face! Plus, there is something so relaxing, and almost grounding, about baking cookies to me. I normally put on some smooth jazz and stick my baby in the high hair (as my special helper) and then I just put a little of this and a pinch of that in a bowl, scoop ’em out and voila! Just like Amelia Bedelia you have made something magical!
Cookies are a part of some of my favorite childhood memories. Among the many delicious recipes my mom used when I was a child there was one that was ok, but never one of my favorites. They were called Nutritious Cookies. Of course like any other child I heard the word “nutritious” and thought that meant there was something wrong with these cookies. However as an adult I see them for their value now. They have sunflower seeds, oats, and they swap out refined sugar with brown sugar. But I had the inspiration and the daring this morning to ask “Could they be even better?”
Now I’m not trying to clame that these are the healthiest cookies. I’m sure if you want to sacrifice the consistency and flavor you could make some horrendously healthy 4 ingrediant, vegan, paleo, sugar free, low carb concoction and call it an ABOMINATION!……oops I meant cookie of course. 😉 But these cookies are Nutritious, they have some wonderful, somewhat different ingredients that are full of flavor that you and the rest of your family will enjoy!
Nutritious Cookies With a Twist!
- 1 cup butter (room temp)
- 1.5 cups brown sugar
- 2 eggs
- 1 T vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. Ginger
- 1 T cinnamon
- 2.25 cups flour
- 2 cups oats (quick oats or whole oats)
- 1/2 cup sunflower seeds
- 1/3 cup peanut butter chips
- 1 cup blueberries (cut in half)
Mix the first 4 ingredients. Then add your salt, soda, ginger, cinnamon, and flour. Next mix in the oats (I prefer regular whole oats but you can use quick oats if that’s what you have on hand). I suggest 2 cups but this is really to your liking. If you do less then you will have a fluffier airy cookie, or if you do more you will get a chewier dense cookie. Next add the sunflower seeds and peanut butter chips.(you could do chocolate chips if you have a peanut allergy but I love the peanutty taste with the blueberries, it’s like a play on PB+J) Lastly fold in your blueberries being careful not to smash them. Then scoop them onto a parchment lined baking sheet and bake them at 350 degrees for 10-12 minutes. Kids love them and they freeze really well (the cookies, not your children!)
I hope you enjoy them! If you have any other fun ideas of things to add or change in this recipe, leave a comment below!