2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
ground cardamom, cinnamon, ginger and mace to taste (about 1/2 teaspoon to 1 teaspoon each)
1 (2 sticks) butter, softened
1 cup firmly packed brown sugar (i suggest dark for a stronger flavor)
1 cup granulated sugar
2 teaspoons vanilla
2 1/2 cups uncooked old-fashioned rolled oats
about 1 cup semi-sweet chocolate chips
about 1 cup pumpkin seeds (preferably unsalted, but that’s up to you)
about 1/2 cup sunflower seeds (the salting again is up to you)
2 or 3 tablespoons flax seeds
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preheat oven to 350 degrees fahrenheit. in a medium bowl, stir together flour, soda, spices and salt. in a large mixer bowl, with mixer on high, beat together butter, sugars and vanilla. add eggs, one at a time, beating well after each addition. add flour mixture, stirring until ingredients form a soft dough. fold (or stir in on low mixer speed, because the dough’s a bit stiffish at this point) oats, chocolate chips and seeds.
- for bar cookies: put in a greased 13-inch by 9-inch pan and bake for about 25 minutes, or until golden brown on top and not too soft to the touch.
- for non-bar cookies: well, but then you can’t call them “seedy bars,” can you? okay, fine. drop the dough by heaping teaspoonfuls (or use a medium ice cream scoop) onto cookie sheets. bake 12-15 minutes until tops are soft and golden.
cool completely on a wire rack.
consume! and don’t feel bad about eating one for breakfast with a cup of coffee. there are all sorts of healthy things in there amongst the sugar.