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.
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
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