Pumpkin Seed Cookies

These cookies are the result of a cookie craving, a love of pumpkin seeds, and a bag of them in my pantry (laundry room - when you live in a low-rent place, sometimes your pantry is your laundry room is your pantry.) Anyway, I always use whole wheat in my chocolate chip cookies to add a little extra texture, but I also added coconut flakes and oat bran this time, and I was very pleased with the result. Let me know what you think if you try them out. They are healthy(ish), and delicious. 

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 1/2 tsp vanilla

2 1/4 cups whole wheat flour

1 1/4 cups oat bran (or rolled oats)

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 tsp coconut

1 cup chocolate chips

1/2 cup pumpkin seeds, toasted and sprinkled with a pinch of salt.

Directions:

Preheat the oven to 350 degrees F, and grease two large baking sheets.

Cream together the butter and sugars; beat in the eggs and vanilla gradually. In a separate bowl, whisk together the dry ingredients. Gradually beat into the creamed mixture. 

Stir in the chocolate chips and pumpkin seeds.

Put 1 tbsp balls onto prepared baking sheets. Bake for 8-10 minutes, until just set. (You will probably have 4-6 panfulls of cookies)

The cookies will keep well for a few days in an airtight container, but if you wish to save them for longer than a week, store them in the freezer and thaw as needed.

Enjoy!