2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup Butter
1/2 cup granulated white sugar
1/2 cup brown sugar
1/3 cup Red River cereal
1 cup cold water
1/2 tsp. salt
2 eggs
1 c. chocolate chips
1/2 c. quick oats
1/2 c. roasted sunflower seeds, unsalted
2 tsp. maple syrup

Preheat oven to 375°F.

Line a large cookie sheet with parchment paper. Blend flour, baking powder and baking soda together in a small bowl. Set aside.

Mix butter and sugars together in a large mixing bowl. Blend well, forming a smooth paste. Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy.

Cook cereal in water, bringing to a boil, then simmer until all the water has been absorbed. Mix in quick oats, sunflower seeds, chocolate chips, cooked cereal and maple syrup, blending all ingredients together.

Stir dry ingredients into wet mixture, coating all ingredients well with the flour.

Drop small amounts of dough onto parchment paper, placing 2 inches apart.

Bake in preheated oven for 10 minutes or until lightly browned around the edges. Place cookies on a wire rack to cool completely before storing away in a container.

Recipe makes 28 cookies.

Submitted by: Alan Brown