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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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375 mL (1½ cups) all purpose flour
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375 mL (1½ cups) quick-cooking rolled oats
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5 mL (1 tsp.) baking soda
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2 mL (½ tsp.) salt
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125 mL (½ cup) margarine
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125 mL (½ cup) canola oil
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310 mL (1¼ cups) packed brown sugar
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1 egg
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5 mL (1 tsp.) vanilla extract
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Directions
- Preheat the oven to 190°C (375°F).
- Mix together the flour, rolled oats, baking soda, and salt in a bowl.
- Using an electric beater, beat the margarine, oil, brown sugar, egg, and vanilla in another bowl until mixture is well blended.
- Add the dry ingredients to the wet ingredients and beat at low speed.
- Add the surprise ingredients, except the jam, and mix well. For the jam option, top each cookie with about 1-2 mL (¼-½ tsp.) of jam before baking.
- Place 12 small balls (about 30 mL/2 tbsp.) on each parchment-lined baking sheet. Flatten gently and bake on the middle rack for 10 to 12 minutes or until edges of cookies are golden brown. Let cool on baking sheet for 2 minutes before cooling completely on a wire rack.
Surprises:
Add your choice of ingredients to the basic cookie dough recipe:
- 500 mL (1 cup) chocolate chips
- 125 mL (½ cup) chopped dried dates + 125 mL (½ cup) chopped nuts
- 175 mL (¾ cup) dried cranberries + 125 mL (½ cup) coconut (reserve half the of coconut [60 mL or ¼ cup] to sprinkle over cookies before baking)
- 30 mL (2 tbsp.) jam, the flavour of your choice
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