Friday, May 25, 2012

Sassy Sweets: Blueberry Oatmeal Cookies

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Remember last week when I was talking about my “cooking lesson”?  Well, for our dessert, I was looking for a healthy recipe that we could still count as dessert.  In fact, these cookies were so good that I saved some to bring home to the family this weekend and they devoured them! 

Sister M says that they aren’t very “oaty” so if you don’t love Oatmeal Raisin cookies, I would still encourage you to give these a try.  The other problem (if you want to call it a true problem) is that the dough is pretty stiff so I used my hands to fully incorporate the blueberries without crushing them by batter.  Using a spoon will just never work as well as your appendages.

To be honest, cookies should take you no more than 30 minutes from start to finish.  They are only 8-12 minutes to bake (usually) and really shouldn’t be difficult to whip up.  That’s what I was trying to show my “student” this week.  Anyone can make cookies.  And yes, while you do need to get the ingredients and their measurements right, we don’t need to spend 5 minutes measuring and packing brown sugar.  Again, confidence.  Don’t disregard the recipe entirely but we don’t need to measure that teaspoon of vanilla either.  Cooking is supposed to be fun and if you can let go and have fun, well, you’ll be making more recipes like this one!
Blueberry Oatmeal Cookies (adapted from here)
1/4 cup canola oil
1/4 cup margarine
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1 1/2 cups old-fashioned oat)
1 teaspoon baking soda
3/4 cup fresh blueberries

Preheat the oven to 350 degrees F.  In a large bowl, beat together the canola oil, margarine, and brown sugar until light and creamy.  Beat in the egg and vanilla until fully incorporated.  Add flour, oats, and baking soda and stir until combined (dough will be thick).  Add blueberries and carefully incorporate.  Drop tablespoons of batter onto ungreased cookie sheets and bake for 10 – 15 minutes until the edges are golden brown.  Let the cookies cool and then place in an airtight container and in the refrigerator to store (they will keep for up to 3 days). 

Until the next time my oven is on…

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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