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.
- Cook Time
- Prep Time
- 1 1/2-2 dozenServings
- 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
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