Becel® Oatmeal Chocolate Chip Cookies

1. Preheat oven to 375 degrees F (190 degrees ). Combine flour, oats, baking soda, and salt in medium bowl; set aside.

2. 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.

3. 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, 375 mL quick oats, 5 mL baking soda, 2 mL salt, 250 mL Becel® salted margarine sticks, 300 mL light brown sugar, 5 mL vanilla extract, and 250 mL semi-sweet chocolate chips.