Then came Roo. Sweet, clever, cuddly, hilarious, exuberant, sometimes exasperating Roo, complete with a slew food allergies and well, there went our pecan cookies. We've been trying to come to terms with it ever since.
These are substantial cookies and this, my friends, is no time for restraint. Do not, under any circumstances, skimp on the chocolate chips, oatmeal, or sunflower seeds.
2 & 1/4 cups all purpose flour (do not sift!)
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 tsp real vanilla extract
3 tsp Ener-G Egg Replacer whisked and well mixed with 4 tbsp water
1 tbsp softened cream cheese
1 & 1/2 cup rolled oats
2 cups chocolate chips (we like big, dark ones like these)
3/4 cup hulled sunflower seeds
Preheat the oven to 375 degrees. Combine the flour, baking soda, and salt. Whisk to combine.
In a separate large bowl, beat the butter and sugars until creamy. Add the vanilla, egg replacer mixture, and cream cheese and continue to beat until well combined.
Add the flour mixture to the wet ingredients, 1/3 at a time, mixing well between additions. Add the oatmeal and mix again. Stir in the chocolate chips and sunflower seeds. Drop by tablespoon onto parchement-lined cookie sheets (or line them with Silpat mats) and bake 9-11 minutes until lovely, fragrant, and golden brown.
Makes about 4 dozen cookies.
Don't forget the milk!