1 cup (250 mL) butter, softened
1 1/2 cups (375 mL) firmly packed brown sugar
11/2 cups (375 mL) all-purpose flour
1 teaspoon (5 mL) cream of tartar
1/2 teaspoon (2 mL) baking soda
1/2 teaspoon (2 mL) salt
1 1/4 cups (300 mL) rolled oats
1 cup (250 mL) unsalted sunflower seeds
1 cup (250 mL) coconut
Cream butter and sugar together until light and fluffy. Beat in egg.
Combine flour, cream of tartar, baking soda and salt, and stir into creamed mixture.
Fold in rolled oats, sunflower seeds and coconut. Form into 11/4 inch (3 cm) balls, place on a lightly greased baking sheet and press down well with a fork. Bake at 350°F (180°C) for about 10 minutes.
Makes 4 to 5 dozen cookies.