Sunflower Seed Cookies

In your electric mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract and beat till combined.

In a separate bowl, whisk together the flour, baking soda and salt. With your mixer on low, add the flour mixture and mix until incorporated. Stir in the chocolate-covered sunflower seeds by hand. Chill the mix in your fridge for about a half an hour.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Using the smallest size ice cream scoop to ensure even-sized cookies, scoop the batter onto the cookie sheets. I baked only 6 to a sheet because they do spread a bit. Bake for about 8 minutes. Then sprinkle a few sunflower seeds onto the center of each cookie and bake about a minute longer. Remove the pan and let cool for 5 minutes and then transfer the cookies to a baking rack to cool.

This makes about 3 dozen cookies.