Chewy Blueberry Oatmeal Cookies

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Everyone should have a chewy oatmeal cookie recipe in their repertoire. This basic recipe takes well to fresh blueberries, but can be made with any other additions you like – try raisins, chopped dried apricots or chocolate chips. The combination of canola oil-based margarine and canola oil allows the best of both worlds – you get a fluffy cookie texture with little saturated fat; the canola oil delivers moisture and tenderness along with heart-healthy unsaturated fats.

  • Duration
  • Cook Time
  • Prep Time
  • 1 1/2-2 dozenServings

Ingredients

  • 1/4 cup canola oil soft margarine
  • 1/4 cup canola oil
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

Preparation

1.    Preheat oven to 350 °F (180 °C).

2.    In large bowl, beat margarine, oil and brown sugar until creamy; beat in egg and vanilla.

3.    Add flour, oats, baking soda and salt and stir until almost combined; add blueberries and stir just until blended.

4.    Drop large spoonfuls onto ungreased baking sheet and bake for 12-14 minutes, until set around edges but still soft in middle.

5.    Transfer to wire rack to cool.

Yield: 1 1/2-2 dozen cookies. Serving size: 1 cookie.

Tips: This cookie dough freezes well, if you don’t want to bake a whole batch at once. Drop spoonfuls on a parchment-lined baking sheet; freeze, then transfer into freezer bags to store frozen for up to 6 months. When ready to bake, let thaw on the cookie sheet as the oven preheats, then bake as directed.

Source: Canola Info