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…
