Whole-Grain Chippers

These are yummy! I really like the WW flour add. I made 1/2 the recipe and had 30 decent little cookies! I didn't have sunflower seeds, so I did a 1/8 cup pumpkin seeds and just under 1/4 cup cranberries. I don't usually like cookies right from the oven (go figure...), but these I do! DH is just coming home now, these'll be a nice treat! Thanks for sharing!

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I made these tonight and unfortunately barely got to taste them. I made 1/3 of the recipe but was too busy with my teething baby to enjoy them. They were very good. Thank you for posting. Made for Bevy Tag.

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These are really good! I did cut back on the brown sugar and chocolate chips a bit, just because we usually like things slightly less sweet. I also used pepitas instead of sunflower seeds, with the chef's blessing of course. I also used Smart Balance, and I refrigerated the dough to make the chips nice and firm after baking. My only complaint is that they hardened significantly the second day despite being in an airtight container. This could be the Smart Balance or the cookie itself, so I can't complain too much. The flavor is still superb, anyway. Thanks for the post; I will be making them again. Made for Went to Market.

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Very nice cookie Syd! I only made a fourth of the recipe this time around. I liked the flavor of the whole wheat flour in the cookie and as one reviewer suggested, I just mixed the sunflower seeds into the cookies. That worked out perfectly and gave a nice hint of background flavor to the cookies. Made for Went to the Market tag game.

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Very nice cookie. I too added the sunflower seeds into the mix which worked well. Easy to make too. Liked the addition of the whole wheat flour too. Thanks Syd

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These were great, Syd! I quartered this recipe to make 18, but ended up with 13 med-small cookies. This is the first time I've baked with whole wheat flour and it was very successful. I used Smart Balance 50/50 Butter blend. I didn't have old-fashioned oats, only quick-cooking, and the cookies turned out great I used 1/8 cup Eggbeaters for the egg. I used parchment paper and 9 mins was perfect. I also opted to mix in the sunflower seeds, which worked well. I dropped the dough by teaspoonfuls and they did not need much more than 1/2 inch between each, as they didn't spread much. Very good cookies with a great flavor. I tagged this recipe for Please Review My Recipe tag game. Thanks for sharing, Syd! :)

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Nice cookie. I quarted the recipe to make 18 (I only got 11 with my medium scoop). They are a nice cookie and I like the sunflower seeds in them.

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These were awesome! I didn't have to feel guilty eating these. I did add the sunflower seeds into the batter because I didn't think my family would eat them otherwise. I used salted butter because that's what I buy and omitted the pinch of salt. Also, I only had half a cup of sunflower seeds and they seemed fine. Here's a plug for Pampered Chef; I would never bake cookies on anything but a stone. They come out perfect every time.

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Yummy! I made a half recipe with regular butter, 1/4 cup Splenda brown sugar blend, 1/3 cup Splenda granular, 1/2 cup chocolate chips, 1/4 cup sunflower seeds mixed in and I added 1/2 tsp cinnamon and 1/2 cup raisins. I have to admit I overbaked these a little but they still were very good. I rolled them a little larger and they stayed in a ball form and didn't spread much so I don't think they need to be 2" apart. Thanks for this easy, more nutritious, one-bowl recipe Syd! Made for the Beverage tag game.

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I really liked this recipe. I did two different versions. One, the way the recipe is written, and Two, I mixed the sunflower seeds into the dough. Both are extremely tasty. I think I prefer the seeds mixed in, as it makes it a chewier cookie, but rolled in makes a prettier product. So....next time, I'll mix some in and roll. That way I get a pretty-chewy cookie. Ahhhh, the best of both worlds. Thanks Syd for another tasty treat. I can always count on you.

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