Chewy Blueberry Oatmeal Cookies

Courtesy of CanolaInfo

Servings: 18
Prep Time: 15 Min.
Cook Time: 12 Min.

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

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.

* Recipe courtesy of Julie Van Rosendaal and CanolaInfo.

Calories: 110;   Total Fat: 5g;   Saturated Fat: 0g;   Cholesterol: 10mg;   Total Carbs: 15g;   Fiber: 1g;   Protein: 2g;   Sodium: 95mg;