- 3/4 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup brown sugar, lightly packed
- 6 tablespoons granulated sugar
- 1 large egg 1 teaspoon vanilla
- 1 1/4 cups old-fashioned oats
- 1/4 cup golden raisins
- 1/4 cup dried cherries, chopped
- 1/4 cup walnuts, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- 3 tablespoons sunflower seeds
- Preheat the oven to 350˚F. Line baking sheets with parchment paper or silicone baking mats. In a small bowl, combine the flour, salt, baking soda and cinnamon; whisk to blend and set aside.
- In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 1-2 minutes. Blend in the egg. Mix in the vanilla. With the mixer on low speed, beat in the dry ingredient mixture just until incorporated. Stir in the oats until evenly combined. Use a spatula to fold in the raisins, cherries, walnuts, chocolate and sunflower seeds, mixing just until evenly incorporated.
- Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, spacing the cookies at least a couple of inches apart. Bake for 10-12 minutes, rotating the pans halfway through baking, until golden brown and just set. Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.