- Servings: 16
- Preparation time: 20 minutes
- Cooking time: 12 minutes
- Cost per serving: 22¢
- Storage: 4 days in the fridge. Can be frozen.
- Kitchen tools: Measuring cups and spoons, cutting board, sharp knife, 2 baking sheets, parchment paper (or oil), small bowl, large bowl, fork, spoon
- This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 375 ml (1½ cups) quick cooking rolled oats
- 250 ml (1 cup) whole-wheat flour or all-purpose flour
- 2.5 ml (½ tsp) baking soda
- 1 ml (¼ tsp) salt
- 160 ml (2/3 cup) softened butter or non-hydrogenated margarine
- 175 ml (¾ cup) brown sugar
- 5 ml (1 tsp) vanilla
- 1 egg
- 125 ml (½ cup) raisins, chopped, or semi-sweet or dark chocolate chips (optional)
Or use both chopped raisins and chocolate chips, as long as the total quantity is 125 ml.
1. Place one oven rack in the middle position and the other below. Preheat the oven to 190 °C (375 °F). Oil both baking sheets or cover with parchment paper.
Tip: If you only have 1 baking sheet, simply cook the cookies in 2 batches!
2. In a small bowl, combine the dry ingredients: rolled oats, flour, baking soda and salt. Set aside.
3. In a large bowl, add the softened butter, brown sugar, vanilla and egg and mix with a fork.
4. Add the flour mixture and the raisins or chocolate chips (if using). Mix gently with the spatula until the dough has a smooth and even texture.
5. Divide the cookie dough into 2 equal parts. Drop 8 spoonfuls onto each baking sheet.
6. Lightly flatten the cookies with a fork to give them a nice round shape.
7. Put both sheets in oven for 6 minutes. Switch the baking sheets and cook for another 6 minutes or until a crust forms on the cookies.
This recipe provides foods from the following food group:
- Grain products
Delicious served with a glass of milk or fortified soy beverage.