Sunbutter Oatmeal Cookies

 

½ cup (1 stick) unsalted butter, softened

½ cup packed brown sugar

¼ cup and 2 T. white sugar

½ cup Sunbutter or creamy peanut butter

1 egg

¾ cup all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

⅔ cup old-fashioned oats

⅔ cup chocolate-covered sunflower seeds or chocolate chips

 

In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly. Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.