Classic Multigrain Cookies

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

2. 2

   In a large bowl, combine the rolled oats, whole wheat flour, rye flour, baking powder, and salt. Mix well.

3. 3

   In a separate bowl, cream together the unsalted butter and brown sugar until light and fluffy.

4. 4

   Beat in the egg and vanilla extract to the butter-sugar mixture until well combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. 6

   Fold in the sunflower seeds and pumpkin seeds evenly throughout the dough.

7. 7

   Scoop tablespoon-sized portions of dough onto the prepared baking tray, spacing them about 5 cm apart.

8. 8

   Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.

9. 9

   Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

10. 10

    Enjoy your Classic Multigrain Cookies with a cup of tea or coffee!