Chewy Oatmeal Cookies With Dried Blueberries

Bonnie Stern and Fran BerkoffBonnie Stern and Fran Berkoff

Perfect for the entire family, these delicious oatmeal cookies are great for your late-morning cravings and the kids’ after-school snacks.

Number of servings : 50 cookies

Prep time: 15 minutes

Cooking time: 9 to 12 minutes

Type of meal : | Cookies | Cookies

Special diet :

Ingredients

¾ cup (175 mL) butter
¾ cup (175 mL) brown sugar
½ cup (125 mL) white sugar
1 egg
2 tbsp (25 mL) water
1 tsp (5 mL) pure vanilla extract
¾ cup (175 mL) whole wheat flour
¾ tsp (4 mL) baking soda
¼ tsp (1 mL) salt
3 cups (750 mL) rolled oats
¾ cup (175 mL) dried blueberries

Directions

  1. Cream butter until light and fluffy. Beat in brown and white sugars. Add egg, water and vanilla.
  2. In a large bowl, com­bine flour with baking soda and salt. Add rolled oats, then stir into batter. Add blueberries.
  3. Using 1 tbsp (15 mL) batter for each cookie, place batter on a cookie sheet lined with parchment paper. Flatten cookies slightly and bake in preheated 350ûF (180ûC) oven for 9 to 12 minutes. Cool on racks. Cookies should be crispy around the edges and chewy in the middle.

Bonnie says: Dried blueberries are available at health food stores and bulk food stores. They are fairly expensive but deliver a powerful antioxidant punch and intense blueberry taste.

Fran says: A 1-cup (250 mL) serving of oatmeal has 4 grams of fibre—2 of those grams are soluble fibre, which is helpful in cholesterol and blood sugar management. Oatmeal has a low glycemic index and contains B vitamins, as well as minerals such as iron, magnesium and manganese.

Photo by Benoît Levac; Assistant Josée Lecompte; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

Nutritional information: