It’s been one of those weeks. Liz’s 13-year old son Simon got a concussion playing soccer and big brother, Josh, broke his big toe lifting weights. (Note to Josh: Always listen to your mom when she tells you to wear sneakers before you walk into the basement weight room.) After multiple trips to the pediatrician, hospital x-rays, and an appointment with the orthopedist, she took a breath … and baked up a double batch of these Chewy Blueberry Oatmeal Cookies. This recipe has so much going for it: It’s easy to assemble, made with nutrient-rich ingredients — heart-healthy canola oil, blueberries, oats, eggs — and it makes kids smile … broken bones, bonked heads, and all! These cookies remind us of muffin tops, because they’re crispy on the outside and chewy on the inside. We hope you enjoy them as much as we do.

Chewy Blueberry Oatmeal Cookies
Makes 18 to 24 cookies

We can’t take credit for creating this recipe. It comes courtesy of our friends at CanolaInfo. We’re big fans of canola oil. It has a high smoke point, so it works well for stir-frying and other high-heat cooking methods. It’s also  ideal for baking, serving as a healthful substitute for butter and other solid fats.

1/4 cup canola oil
1/4 cup non-hydrogenated (tub) canola oil spread
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1½ cups old-fashioned or quick oats
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup frozen or fresh wild blueberries

1. Preheat the oven to 350°F

2. In large bowl, beat the canola spread, oil, and brown sugar until creamy; beat in the egg and vanilla. Add the flour, oats, baking soda, and salt and stir until almost combined; add blueberries and stir just until blended.

3. Drop large spoonfuls of the batter onto an un-greased baking sheet and bake for 12 to 14 minutes, or until set around edges but still soft in the middle. Transfer to a wire rack to cool.

Nutrition Information per Serving (1 cookie):  110 calories, 5g fat (0g saturated), 95mg sodium, 15g carbohydrate, 1g fiber, 2g protein

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their new cookbook, No Whine with Dinner. You can also read their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

4 Responses to Recipe of the Week: Chewy Blueberry Oatmeal Cookies

  1. Sophie says:

    These are really tasty. I did substitute coconut oil in for those mentioned, used only a half cup of palm sugar and used frozen mixed berries (all I had). They turned out great!

  2. […] — and it makes kids smile … broken bones, bonked heads, and all! … The rest is here: Recipe of the Week: Chewy Blueberry Oatmeal Cookies ← Jump Into My Kitchen: Filet Mignon and Lobster […]

  3. […] Family DinnersRover’s RecipesOne of my Favorite Dinners. Adio Blog – Kats and BlogsRecipe of the Week: Chewy Blueberry Oatmeal Cookies function dropdown_post_js(menuObj) { var i = menuObj.selectedIndex; if(i > 0) { […]

  4. Stacey says:

    These cookies ROCK! (and they are really easy!) I made them the day they were posted on the MMM site and everyone gobbled them up. I highly recommend this and many of their other recipes. Great ideas for better nutrituion! Thanks for passing it along!

    Oh- we live at 7000 feet- add a bit of extra flour but no other alititude adjustments.