Here’s a back-to-school cookie recipe from Becel that is easy to prepare because “anything goes”! And with summer holidays almost over, this recipe will be perfect for school lunches, fun classroom treats or after school snacks.
Anything Goes Cookie Dough
2 1/4 cups (550 mL) all-purpose flour
1 tsp. (5 mL) baking soda
1/2 tsp. (2 mL) salt
1 cup (250 mL) Becel Buttery Taste margarine*
1 cup (250 mL) firmly packed light brown sugar
1/4 cup (60 mL) granulated sugar
2 large Naturegg Omega 3 eggs
1 tsp. (5 mL) vanilla extract
Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel Buttery Taste margarine with sugars in large bowl using electric mixer until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart. Add your choice of mix in’s (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.), bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Recipe Tip: *Becel Gold in Quebec.
Here’s a couple of our favourite cookie recipe variations from Becel that will be sure to please:
Coconut-Lemon Cookies: Prepare Anything Goes Cookie Dough and stir in 2 tablespoons (30 mL) grated lemon peel. Shape into 1-inch (2.5 cm) balls. Roll* in 1-1/2 cups (375 mL) shredded coconut. Arrange on ungreased baking sheets 2-inches (5 cm) apart. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 54 cookies. *For an easier variation, just stir in coconut and bake as above.
S’mores Bars: Prepare Anything Goes Cookie Dough. Evenly spread cookie dough in 15 x 10-in. (38 x 25 cm) baking sheet with sides. Bake 15 minutes or until golden. Cool in pan 20 minutes on wire rack; cut into 48 pieces. Cut each cookie in half horizontally. Break 4 bars (43 g ea.) HERSHEY’S Creamy Milk Chocolate into 12 pieces each. Arrange 1 chocolate piece and 2 marshmallows on bottom half. Microwave at HIGH 15 seconds or until chocolate is melted and marshmallows puff. Replace top 1/2 of cookie and enjoy! Makes 48 cookies. To make on the grill, prepare cookies as above omitting microwave directions. Wrap about 12 cookies in heavy duty aluminum foil and seal edges tightly. Cook over medium-heat until chocolate is melted, about 4 minutes.
For more recipe ideas visit www.becel.ca