Whats the cookie equivalent of the fountain of youth Its these every bite makes us feel like a kid again
Prep Time
2 mins
Dificult
Medium
Servings
20 mins
Ingredients
Instructions
Preheat oven to 375 degrees F (190 degrees ). Combine flour
oats
baking soda
and salt in medium bowl; set aside.
Beat Becel® Sticks with brown sugar in large bowl with electric mixer until creamy
about 3 minutes. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in chocolate chips. Drop dough by tablespoonfuls on ungreased baking sheets
2 inches (5 cm) apart.
Bake just until edges are golden
about 8 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Cook's Notes:
Feel free to use old fashioned oats instead of quick oats and unsalted margarine sticks instead of salted margarine sticks.
For a spin on our Oatmeal Chocolate Chip Cookies
increase oatmeal to 3-1/2 cups (875 mL)
bake them as bowls
and fill them with milk
fruit
low-fat frozen yogurt
or anything else you can imagine!
To bake as bowls
spray muffin pans with no-stick baking spray. Press 2 Tbsp (30 mL) cookie dough in bottom and up sides of each muffin cup. Bake 8 minutes or until golden brown. Let cool in pans 1 minute
then carefully remove and cool completely on wire racks. Makes 42 "cookie cups".
The metric measures for this recipes are as follows: 375 mL all-purpose flour
