Chewy Blueberry Oatmeal Cookies
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.
Recipe created by cookbook author and food columnist Julie Van Rosendaal.
1/4 cup canola oil
1/4 cup non-hydrogenated (tub) canola oil margarine
3/4 cup brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
- Preheat oven to 350°F (175°C).
- In large bowl, beat margarine, oil and brown sugar until creamy; beat in egg and vanilla.
- Add flour, oats, baking soda and salt and stir until almost combined; add blueberries and stir just until blended.
- Drop large spoonfuls onto ungreased baking sheet and bake for 12 to 14 minutes, until set around edges but still soft in middle.
- Transfer to wire rack to cool.
Makes 1 1/2 dozen cookies.
Tip: 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.
Nutritional Information Per Serving (1/18 of recipe; 1 cookie): Calories 110; Total Fat 5g; Saturated Fat 0g; Cholesterol 10mg; Sodium 95mg; Carbohydrates 15g; Fiber 1g; Protein 2g.
Recipe and photograph courtesy of CanolaInfo.org.