Organic Regular Rolled Oats (sometimes called old fashioned oats) are made from kilned, whole groats processed by flaking and steaming. These oats can be served as a hot cereal, eaten cold as in muesli, and are used in baked goods, such as cookies, breads and bars.
Sold in units of 5lb or 25lb
OATMEAL, COCONUT AND SUNFLOWER SEED COOKIES
Chewy oats, rich coconut and crunchy sunflower seeds are an enticing combination in these cookies — a worthy treat for the lunch box or with afternoon tea. If you prefer, you can use quick-cooking oats in place of the rolled oats for a finer-textured cookie.
1/2 cup (1 stick) Minerva Amish butter, softened
1/2 cup organic sugar
1 Happy Hen egg
2 teaspoons pure vanilla extract
1/2 teaspoon fine Real sea salt
1/2 cup grated unsweetened coconut
1/2 cup organic sunflower seeds
1 1/4 cup organic rolled oats
1 cup whole wheat pastry flour
3/4 teaspoon baking powder
1. Preheat the oven to 375°F. Line two large baking sheets with parchment paper and set aside.
2. Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds.
3. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.
4. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.