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.
INGREDIENTES
- 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
INSTRUCCIONES
- 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.
RINDE
1 1/2 to 2 dozen cookies
TAMAÑO DE LA PORCIÓN
1 cookie
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 110 |
| Grasa total | 5 g |
| Grasa saturada | 0 g |
| Colesterol | 10 mg |
| Carbohidratos | 15 g |
| Fibra | 1 g |
| Proteína | 2 g |
| Sodio | 95 mg |
