Oatmeal Millet Cookies (AKA “Bird Seed Cookies”)

The use of whole grain “oat flour” in this recipe means: gluten-free, and no processed white flour! Regular oatmeal flakes are processed in a food processor or blender; toasting some of the other ingredients before-hand results in a perfectly crunchy cookie. Some refer to these as “Bird-seed Cookies”, though one should get their “birdseed” millet from a good, old-fashioned health food store.

Any extra of these cookies store well in the freezer, for a month or so. Makes about 4 1/2 dozen.

Oatmeal Millet Cookies w/ milk

INGREDIENTS

• 1 2/3 c. plus 3 c. oatmeal
• 1 c. millet
• 1/2 c. sunflower seeds
• 2 c. chopped walnuts
• 1 1/2 c. brown sugar
• 1 c. butter
• 1 tsp. vanilla
• 2 eggs
• 1/2 c. raisins
• 1/2 tsp. baking soda
• 1 tsp. salt
• Optional: 1 c. chocolate chips

PREPARATION

1. Toast 7-10 minutes at 350 degrees, until golden: > 1 2/3 c. Oatmeal > 1 c. Millet > 1/2 c. sunflower seeds > 2 c. chopped walnuts

2. Beat in a mixer until light: > 1 1/2 c. brown sugar > 1 c. butter > 1 tsp. vanilla > 2 eggs

3/ Add the following dry ingredients to a big bowl and mix: > 3 c. oatmeal, processed into flour in processor or blender > 1/2 c. raisins > 1/2 tsp. baking soda > 1 tsp. salt

4. Add remaining ingredients to the big bowl also, mixing again: > Toasted ingredients, cooled off > Creamed ingredients > Optional: 1 c. chocolate chips

5. Scoop 1oz.-size scoops onto parchment sheets (or lightly-oiled cookie sheets), 12 per sheet, flattening before baking at 350 degrees for 12-15 minutes. Loosen from sheet while still warm, as they tend to stick otherwise.

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