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Oatmeal Cookies with Dates, Raisins, and Sunflower Seeds

These cookies are full of healthy nutritious ingredients. Thus they are perfect for packing into the lunch boxes.

Makes about 4 dozens.



Center the oven rack. Preheat the oven to 350 F. Line the baking sheets with parchment or silicon mats.

Mix the first 6 ingredients in a medium bowl.

Using an electric mixer, in a large bowl, beat the butter for a couple of minutes. Gradually add the both sugars and continue beating until fluffy. Beat in the honey, eggs (one at a time), and vanilla. Reduce the speed, and gradually add the flour mixture. Switch to a wooden spoon and stir in the oats, raisins, dates, and seeds. Drop the batter by a tablespoon (a little ice cream scoop is a very useful tool here) onto the prepared sheets, spacing the mounds 2 inches apart. Flatten the cookies slightly.

Bake the cookies in batches until golden brown, about 12-13 minutes. Cool completely on the sheets on a rack. Can be made 2-3 days ahead. Store in an airtight container at room temperature.


Sometimes, I use dry cherries and chopped bittersweet chocolate instead of the raisins and dates. Add chopped walnuts (or different nuts) instead of the seeds.

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