Sunflower Butter Cookies

Our test kitchen described these sunflower oil cookies as “absolutely delicious!"And given their crisp-sweet taste combined with a soft and chewy texture, it's not hard to see why. Sunflower oil, also called sunflower seed oil or "SunButter," has a rich flavor unlike peanut or almond oil (it's also a more hypoallergenic option) and can be found on the shelves of other nut oils in most grocery stores. We added some sunflower seeds covered with caramel icing to add a playful color, but you can replace the seeds with chocolate chips or skip mixing altogether if you prefer.
Whisk together the salted butter, granulated sugar, brown sugar, and sunflower oil using a heavy-duty mixer with a paddle attachment on medium speed until smooth, about 2 minutes. Add the eggs and vanilla and beat until smooth.Combine the flour, baking soda, and salt in a small bowl. Add the flour mixture to the butter mixture, whisking until smooth. Carefully add the sunflower seeds. Cover and chill for 30 minutes.Preheat the oven to 350°F. Using a 2-tablespoon cookie scoop, place the cookie dough scoops 3 inches apart on baking sheets lined with parchment paper. Bake in the preheated oven until lightly browned, 12 to 14 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely.