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The kid in you will forget all about the healthiness of sunflower seeds and oatmeal; both of which are not shy about being showcased in these White Chocolate Oatmeal Cookies with Candy Coated Sunflower Seeds recipe!

From time to time – oh, let’s say at least once or twice each month – I’ll head over to HomeSense or Winners after work before heading home for the day.  You know, because sometimes – just sometimes! – a little retail therapy is all you need to wipe away the stresses of the work day.

Living and working in Toronto does have its advantages.  One of such is the ability to leave the office, cross the street, and shop.  No commute necessary at all.  For me, my go-to store is HomeSense.  It’s one of those stores that I can shop at when I have no direct purpose behind shopping other than to buy something pretty.  That always makes me feel better.  The store carries a lot of high-end brands at discount prices.  Now, most of the time that means that there’s a flaw in some shape or form, but if you look hard enough, you can find some real gems at excellent prices.

I will often buy things at HomeSense that I really didn’t know I wanted or needed, or even existed, for that matter.  Such is the case of these Candy Coated Sunflower Seeds by Sunbursts.  There they were just sitting on a shelf near the other confectionery items and all I could think was – cookie!  And, I’m so glad I did, because not only are the cookies bright and cheerful, but they’re delicious as well!

You will note from the photographs that these cookies are quite large.  You can certainly make them smaller if you wish, but for some reason, I feel that any cookie with specs of colourful candy strewn throughout them, need to be over-sized.  And who doesn’t love to be on the receiving end of a massive cookie like these?

As you know, Dear Reader, I’m a huge fan of oatmeal in baking.  So, when it came time to put these candy-coated sunflower seeds to good use, an oatmeal-based cookie was my first instinct.  There’s just something really comforting about the addition of oatmeal to a cookie recipe, not to mention the addition of fiber.  That’s a win, right!?

Truth be told, you could add these candy coated sunflower seeds to any of your favourite cookie recipes.  But, if you want a delicious, chewy, jumbo cookie, then look no further – this is the recipe you need!

White Chocolate Oatmeal Cookies with Candy Coated Sunflower Seeds
Serves 16
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
459 calories
56 g
58 g
24 g
7 g
12 g
101 g
262 g
34 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 459
Calories from Fat 209
% Daily Value *
Total Fat 24g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 58mg
Sodium 262mg
Total Carbohydrates 56g
Dietary Fiber 3g
Sugars 34g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup unsalted butter, room temperature
  2. 1 cup brown sugar, lightly packed
  3. 1/2 cup white sugar
  4. 2 eggs
  5. 2 tablespoons molasses
  6. 1 1/2 cups all purpose flour
  7. 3 cups oatmeal
  8. 2 teaspoons ground cinnamon
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 4 teaspoons cornstarch
  12. 2 cups white chocolate chips
  13. 1 cup Sunbursts candy-coated sunflower seeds
  1. Preheat the oven to 350 and prepare a baking sheet by lining with a Silpat liner or with parchment paper. Set aside.
  2. In a large bowl, use a handheld mixer to blend together the butter, brown sugar, white sugar, eggs and molasses. Beat until smooth.
  3. Add the following ingredients in this order: flour, oats, cinnamon, baking soda, salt and cornstarch. Use the handheld mixer, set to low speed, the mix together the dry ingredients slightly before beginning to blend the dry into the wet ingredients. Just mix until combined; don't over mix.
  4. Stir in the white chocolate chips and 3/4 cup of the sunflower seeds.
  5. Use a #20 cookie scoop, or portion the batter into 3 tablespoon mounds. Roll into balls and place onto the prepared baking sheet. Bake only 4 cookies per sheet. These cookies are big!
  6. Gently flatten the ball of cookie batter to about 1/2 inch thick. Sprinkle a few of the leftover sunflower seeds onto the top of each un-baked cookie.
  7. Bake for 15 minutes.
  8. Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
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