16 Tablespoons (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes
1 teaspoon pure vanilla extract
2 large eggs, at room temperature, beaten
1-1/2 cups seedless dark raisins
½ cup hulled sunflower seeds
Instructions
Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two half sheet pans with parchment paper.
Rub the sugar and brown sugar together through a coarse-mesh sieve into a medium bowl. Sift the flour, baking soda, and salt into another bowl, then add the oats and stir well to combine.
Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add the sugar mixture, then the vanilla. Beat, occasionally scraping the bottom and sides of the bowl, until the mixture is pale yellow and very light-textured, about 3 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. In thirds, beat the dry ingredients into the creamed mixture, beating just until each addition is incorporated. Mix in the raisins and sunflower seeds. Do not overmix.
Using a 2-inch diameter ice cream scoop, portion the batter onto the prepared pans, placing the cookies about 1-1/2 inches apart. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are light golden brown, about 12-15 minutes. Cool completely on the pans. The cookies can be stored in an airtight container at room temperature for 4-5 days.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sarabeths-bakery/