Dessert
23

Blueberry Cookies

Directions25 minutes
Cook time20 minutes
Makes24 cookies

Directions

Position oven rack as high up as possible. Preheat conventional oven to 200°C (400°F). Line baking sheets with parchment paper. Set aside.

In a large bowl, combine rolled oats, flour, brown sugar, and baking powder. Set aside.

In another large bowl, beat eggs with a whisk. Gradually incorporate oil, milk, and marmalade, whisking gently. Add blueberries and mix only until combined.

Gradually incorporate dry ingredients into moist ingredients and mix only until texture is consistent.

Using a 60 ml ice cream scoop, drop cookie dough onto baking sheets. Leave enough space between the cookies so they don’t touch when cooking (approximately 6 per sheet).

Cook in a conventional oven for about 20 minutes or until the cookies turn golden brown.

Cool on wire racks.



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.

Ingredients

410 ml (1 2/3 cups) rolled oats, slow-cook

410 ml (1 2/3 cups) all-purpose flour

375 ml (1 1/2 cups) whole wheat flour

250 ml (1 cup) brown sugar, packed

5 ml (1 tsp.) baking powder

2 eggs

180 ml (3/4 cup) canola oil

250 ml (1 cup) milk

80 ml (1/3 cup) marmalade (orange)

375 ml (1 1/2 cups) blueberries, frozen

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