Surprise oatmeal cookies
Prep Time
Cooking Mode
375 mL (1½ cups) cup all purpose flour
375 mL (1½ cups) cup quick-cooking rolled oats
5 mL (1 tsp.) tsp baking soda
2 mL (½ tsp.) tsp salt
125 mL (½ cup) cup margarine
125 mL (½ cup) cup canola oil
310 mL (1¼ cups) cup packed brown sugar
1 egg
5 mL (1 tsp.) tsp vanilla extract
375 mL (1½ cups) cup all purpose flour
375 mL (1½ cups) cup quick-cooking rolled oats
5 mL (1 tsp.) tsp baking soda
2 mL (½ tsp.) tsp salt
125 mL (½ cup) cup margarine
125 mL (½ cup) cup canola oil
310 mL (1¼ cups) cup packed brown sugar
1 egg
5 mL (1 tsp.) tsp vanilla extract
Directions
1Preheat the oven to 190°C (375°F).
2Mix together the flour, rolled oats, baking soda, and salt in a bowl.
3Using an electric beater, beat the margarine, oil, brown sugar, egg, and vanilla in another bowl until mixture is well blended.
4Add the dry ingredients to the wet ingredients and beat at low speed.
5Add 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.
6Place 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.
7500 mL (1 cup) chocolate chips
8125 mL (½ cup) chopped dried dates + 125 mL (½ cup) chopped nuts
9175 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)
1030 mL (2 tbsp.) jam, the flavour of your choice
Disclaimer
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Personal Note
Personal Note