You don't need to know us well to know that we are all cookie, cake and donut lovers here at the Peekaboo Beans Playground. And some of our favorite days are when we see Play Stylist Super Star Sue Jennings pull into the parking lot and gently emerge from her car with a basket of home baked goodies!! Sue.. we love you and you certainly bring an element of FUN and YUM to us around here!
So a few weeks ago, Sue showed up with her latest creation of goodness... Survivor Cookies. The perfect blend of oatmeal, buttery-ness, delicate nuts and hearty chocolate chips. Mmmmm is all that we can say!! And they certainly didn't last long!
When we asked Sue if she minded that we share her delicious recipe with the rest of the world, she graciously accepted and asked us to give a big warm shout out to her friends at Eric Hamber Secondary as this recipe is originally from the grade 10 baking teacher, who happens to be Sue's good friend. So without further ado, we bring you Sue's Survivor Cookies...
I believe they are called survivor cookies because they have similar
ingredients to a granola bar. Lots of seeds, can add nuts, dried fruit etc to
give you a bit longer lasting energy and fibre than a chocolate chip cookie.
But, they ARE a cookie!!
And one more note... the baked cookies freeze excellently (real word??) as does the raw cookie dough. Which allows for long term enjoyment!!
Sue's Survivor Cookies:
1 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
1 1/4 cup flour (white or whole wheat)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup raw/unsalted sunflower seeds
1/3 cup flax or poppy seeds
3/4 cup unsalted pumpkin seeds
1 cup raisins or chopped dates
2 cups large flaked oats
1 pkg milk chocolate chips
Preheat oven to 350 F.
In a large bowl or mixer, cream butter and both sugars until light and fluffy.
Add eggs and vanilla and beat well.
Add flour, baking soda and salt and stir into batter. Mix until combined.
Stir in seeds, dried fruit, oats and chocolate chips. You can refrigerate dough for 30 minutes to reduce spreading when baking. (this step is optional)
Drop dough in rounded/heaping tablespoons on parchment lined baking sheet (12 per tray).
Bake 15-20 minutes or until just golden around the edges. (bake less for chewy, more for crispy).
Cool on racks and enjoy with a big glass of milk.
This makes about 5 dozen cookies, you can bake half and freeze the remaining raw cookie dough to bake later. ENJOY!!
Betcha can't eat just one!
1 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
1 1/4 cup flour (white or whole wheat)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup raw/unsalted sunflower seeds
1/3 cup flax or poppy seeds
3/4 cup unsalted pumpkin seeds
1 cup raisins or chopped dates
2 cups large flaked oats
1 pkg milk chocolate chips
Preheat oven to 350 F.
In a large bowl or mixer, cream butter and both sugars until light and fluffy.
Add eggs and vanilla and beat well.
Add flour, baking soda and salt and stir into batter. Mix until combined.
Stir in seeds, dried fruit, oats and chocolate chips. You can refrigerate dough for 30 minutes to reduce spreading when baking. (this step is optional)
Drop dough in rounded/heaping tablespoons on parchment lined baking sheet (12 per tray).
Bake 15-20 minutes or until just golden around the edges. (bake less for chewy, more for crispy).
Cool on racks and enjoy with a big glass of milk.
This makes about 5 dozen cookies, you can bake half and freeze the remaining raw cookie dough to bake later. ENJOY!!
Betcha can't eat just one!
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