- Preheat oven to 350ºF (180ºC). Beat butter with both kinds of sugar until light and fluffy. Beat in egg and vanilla. Set aside.
- In separate bowl, whisk oats with all-purpose flour, whole wheat flour, baking soda, and salt. Stir flour mixture into butter mixture until combined. Mix in pumpkin seeds, sunflower seeds and flax seeds. Chill dough 30 min.
- Drop dough by rounded tablespoons, 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake 12 min. or until golden brown around edges, rotating half-way through baking for even cooking.
- Cool on baking sheets 2 min. before transferring cookies to wire rack to cool completely. Store in airtight container for up 2 days or freeze up to 2 weeks.
Tip: Add 1/2 cup (125 mL) chopped dried fruit, such as dried cranberries, raisins or sour cherries to dough.