"bird Seed" Chocolate Chip Cookies Recipe

Name: "bird Seed" Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 1 cup sugar; 1 cup firmly packed brown sugar; ¼ cup maple syrup; 2 large eggs; 1 tablespoon vanilla extract; 2 ½ cups all-purpose flour; ½ cup organic whole wheat flour; 2 teaspoons baking soda; 1 teaspoon salt; ⅔ cup canola oil; 1 ½ cups old fashioned oats; ½ cup seven-grain cereal; ½ cup flax seed; 1 cup finely chopped walnuts; 2 cups finely chopped pecans; 1 cup finely chopped almonds; 2 cups miniature semisweet chocolate chips; 1 cup white chocolate chips

Servings: persons

1 cup unsalted butter
1 cup sugar
1 cup firmly packed brown sugar
¼ cup maple syrup
2 large eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
½ cup organic whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
⅔ cup canola oil
1 ½ cups old fashioned oats
½ cup seven-grain cereal
½ cup flax seed
1 cup finely chopped walnuts
2 cups finely chopped pecans
1 cup finely chopped almonds
2 cups miniature semisweet chocolate chips
1 cup white chocolate chips

1
Preheat oven to 350.
2
Line 2 baking sheets with parchment paper; set aside.
3
In an extra large bowl mix all of the cereals, flax seed, nuts and chocolate chips; set aside.
4
In a large bowl, beat butter, sugars, and maple syrup at medium high speed with an electric mixer until light and fluffy.
5
Add eggs and vanilla, beating until combined.
6
In a medium bowl, combine flours, baking soda, and salt; sift once.
7
Add flour mixture, alternately with oil, 1 cup at a time, beginning and ending with flour mixture; beat at low speed, until smooth, after each addition.
8
Fold cookie batter into the bowl of cereal, seeds, nuts, and chocolate chips.
9
Mix well.
10
Drop dough, by rounded tablespoon onto prepared baking sheets; gently pressing with hands.
11
Bake for 10 12 minutes, or until edges are lightly browned.
12
Let cool for 2 minutes on baking sheets.
13
Remove to wire racks to cool completely.

3371

kcal

Calories

223

Fat

310

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup unsalted butter, 1 cup sugar, 1 cup firmly packed brown sugar, ¼ cup maple syrup, and more.

Yes, "bird Seed" Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

"bird Seed" Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions