Blueberry Cookies

Blueberry Cookies

Directions: 20 minutes
Cook time: 20 minutes
Servings: 24 cookies
Allergens: Eggs, Milk, Wheat and triticale,

Ingredients

  • 410 ml (1 ⅔ cup) rolled oats, slow cook
  • 410 ml (1 ⅔ cup) all-purpose flour
  • 375 ml (1 ½ cup) whole wheat flour
  • 250 ml (1 cup) brown sugar, packed
  • 5 ml (1 tsp) baking powder
  • 2 eggs
  • 180 ml (¾ cup) canola oil
  • 250 ml (1 cup) milk
  • 80 ml (⅓ cup) marmalade (orange)
  • 375 ml (1 ½ cup) blueberries, frozen

Equipment

  • 4 baking sheets
  • 2 larges bowls
  • Whisk
  • Ice cream scoop

Reference 

Recipe and photo are the result of a partnership project between Extenso and ITHQ to review Food offerings and practices in Quebec childcare centers, Nos petits mangeurs.

Directions

  1. Preheat oven to 400°F (200°C) and position oven rack as high up as possible.
  2. Grease 4 baking sheets. Set aside.
  3. In a large bowl, combine rolled oats, flour, brown sugar, and baking powder. Set aside.
  4. In another large bowl, beat eggs using a whisk.
  5. Gradually incorporate oil, milk, and marmalade, whisking gently.
  6. Add blueberries and mix lightly.
  7. Gradually incorporate dry ingredients into moist ingredients until smooth. Mix lightly.
  8. Using an ice cream scoop, space out dough evenly on the baking sheets, approximately 6 per sheet.
  9. Bake for about 20 minutes or until the cookies turn golden brown.
  10. Cool on wire racks.

Tips

Substitute

  • Substitute the blueberries by frozen or fresh cranberries.
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