This is a very sweet biscuit with toasted salted sunflower seeds. You can also make them without the coconut for a chewier biscuit.
Light, buttery, crispy, crackly, chewy, pretty and delicious all describe this cookie. I used chocolate covered, candy coated sunflower seeds and the optional coconut which made these especially pretty and different. I also added 1/2 teaspoon of salt to heighten flavor. I refrigerated my dough about an hour, used a small cookie scoop not bothering to flatten them at all, and found they spread just the right amount - not too flat, not too poofy. Nice balance of flavors between the oatmeal, sunflower seeds and coconut. I would have to call this a nearly perfect cookie. I dare you to eat just one! - 28 Sep 2009 (Review from Allrecipes USA and Canada)
I made these cookies with whole wheat flower and they turned out great! I also left out the coconut. I brought them to work and they were a hit! - 12 Jun 2002 (Review from Allrecipes USA and Canada)
Yum...I love sunflower seeds and oatmeal cookies and this is a great mixture of both...I went a bit further I added mini chocolate chips and turned them into a bar cookie...it is a great easy way to get a great cookie and takes less time...Baked approx 20 minutes...depends on your oven. Baked the bar cookie on a extra large professional bakers sheet and covered with aluminum foil, inverted when cool..and peeled off the alumimun foil...lots of bars..THANKS! - 07 Oct 2005 (Review from Allrecipes USA and Canada)