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1
Sift together flours and baking soda and set aside.
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2
In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes.
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3
Scrape down sides of the bowl and paddle.
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4
Add organic sugar, brown sugar and salt.
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5
Continue creaming mixture on medium speed until it is lump free, about 1 minute.
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6
Stop mixer and scrape down sides of the bowl and the paddle.
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7
Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated.
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8
Do not overbeat.
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9
Scrape down sides of the bowl and paddle.
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10
On low speed, add sifted flour mixture.
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11
Beat slowly until all of the flour is incorporated.
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12
Scrape down sides of bowl.
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13
Add seeds, oats and chocolate chunks and mix in.
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14
Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven.
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15
Line two baking sheets with parchment paper.
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16
Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
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17
Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking.
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18
Remove from oven and slide parchment off the baking sheet and onto a work surface.
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19
Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container.
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20
Cookies will keep for three days at room temperature.
