These babes are nut free and fantastic! Tightwad recently made them for a class bake sale and they were sold out almost right away. Delicious, healthy.... yum! Make monster cookie size for an awesome snack if you are actually on a trail. If you don't have nut allergies in your family, substitute 1/2 cup of walnuts or pecans someplace for 1/2 cup of the seeds.
1 cup of butter, softened
1½ cup white (or firmly packed brown) sugar
2 teaspoons of vanilla extract
3 cups of all-purpose flour (could substitute 1/2 whole wheat flour)
1 teaspoon of baking soda
2 teaspoons of hot water
½ teaspoon of salt
1 cup of oatmeal
1 cup of semisweet chocolate chips
1 cup of raw unsalted sunflower seeds
1 cup of raw unsalted pumpkin seeds
1 cup of raisins or dried cranberries
1. Preheat the oven to 350oF
2. Cream together the butter and sugar until smooth. Add the eggs and stir in vanilla. Dissolve the baking soda in hot water and add, along with salt. Stir in flour, oatmeal, chocolate chips, seeds and raisins. Drop by the spoonful (Tightwad uses an ice cream scoop for evenly sized larger cookies) onto greased sheet pans.
3. Bake for about 10 minutes in the preheated oven or until edges are nicely browned.
4. Remove from oven, cool and transfer. Stand by to protect from marauding little fingers until ready to share.