For the dessert, Minoo made some Crisp Seedy Oatmeal Cookies in the Gilmore Park Church Community Kitchen.

This Crisp Seedy Oatmeal Cookie will satisfy anyone.  It has a variety of seeds like sunflower seed and water melon seeds.  The original recipe has pumpkin seeds instead of the water melon seeds. This cookie is great for snack or lunch box.  This recipe yields 42 cookies.

The puffed rice cereal in the cookies make them a bit chewier than my preference.  I would leave out the puffed rice cereal in these cookies as I find that the baked rice cereal kind of sticks between my teeth.

Ingredients

• 1 cup (250ml) unsalted butter, softened
• 1 cup (250ml) packed brown sugar
• 2 eggs
• 1 teaspoon (5ml) vanilla
• 2 cups (500ml) quick-cooking (not instant) rolled oats
• 1 1/2 cups (375ml) puffed rice cereal (such as Rice Krispies)
• 1/2 cup (125ml) all-purpose flour
• 1/2 cup (125ml)  whole wheat flour
• 1/4 cup (50ml) unsalted sunflower seeds
• 1/4 cup (50ml) water melon seeds
• 1/2 teaspoon (2ml) baking soda
• 1/2 teaspoon (2ml) baking powder
• 1/4 teaspoon (1ml) salt

Instructions

Minoo used this Nutri flour blend which is a mix of white flour and whole wheat flour instead.

In a large bowl, beat butter with brown sugar until fluffy.

Beat in eggs, one at a time.  Beat in vanilla.

In a separate bowl, whisk together rolled oats, rice cereal, all-purpose and whole wheat flours, sun flower and water melon seeds, baking soda, baking powder and salt.

Stir dry mixture into the butter mixture with a spatula.

Drop by heaping 1 tablespoon (15ml), about 2 inches (5 cm) apart, onto parchment lined or greased baking sheets.  Bake in top and bottom thirds of 350F (180C) oven, rotating and switching pans half way through, until golden, 10 to 12 minutes.  Transfer to racks; let cool completely. These cookies can be made ahead; layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks. Minoo, thank you for sharing in the Gilmore Park Church Community Kitchen.