Source: Julie Van Rosendaal | Category: Baking, Dessert, Heart-Smart

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.

Chewy Blueberry Oatmeal Cookies

Ingredients

  • 1/4 cup canola oil 60 mL
  • 1/4 cup non-hydrogenated (tub) canola oil margarine 60 mL
  • 3/4 cup packed brown sugar 175 mL
  • 1 large egg
  • 1 tsp vanilla 5 mL
  • 1 cup all-purpose flour 250 mL
  • 1 1/2 cups rolled oats 375 mL
  • 1 tsp baking soda 5 mL
  • 1/4 tsp salt 1 mL
  • 1 cup fresh blueberries 250 mL

Instructions

  • 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 to 14 minutes, until set around edges but still soft in middle.

  • 5. Transfer to wire rack to cool.
  • 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.


Yield

1 1/2 to 2 dozen cookies

serving size

1 cookie

nutritional analysis

Per Serving

Calories110
Total Fat5 g
Saturated Fat0 g
Cholesterol10 mg
Carbohydrates15 g
Fiber1 g
Protein2 g
Sodium95 mg