Roasted salsa that is sweet, zesty, and wonderful. I enjoy having this as a side to Mexican food or with chops.
| Prep Time: | 10 mins |
| Cook Time: | 7 mins |
| Additional Time: | 2 mins |
| Total Time: | 19 mins |
| Servings: | 60 |
| Yield: | 60 cookies |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Becel® Original margarine
- 1 cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
- Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in’s (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
- Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
- Cranberry Chocolate Oatmeal Granola: Prepare Anything Goes Cookie Dough and stir in 1 cup (250 mL) rolled oats, 1 cup (250 mL) dried cranberries, 1/2 cup (125 mL) flax seeds, 1/2 cup (125 mL) raw sunflower seeds and 1 Tbsp. (15 mL) ground cinnamon. Divide dough in half. Press each half into ungreased 13 x 9-in. (3.5 L or 33 x 23 cm) baking pan. Bake 20 minutes or until golden. Cool 20 minutes on wire rack. Remove from pans, crumble and cool completely. Stir in 1/2 cup (125 mL) mini chocolate chips. Makes 14 cups (3.5 L).
- Chocolate Chunk Cookies: Prepare Anything Goes Cookie Dough and stir in 1/4 cup (60 mL) unsweetened cocoa powder. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Flatten slightly, then top with 3 chocolate chunks. Bake 7 minutes or until edges are set. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 60 cookies.
- Gluten-Free Brown Sugar Toffee Cookies: Lightly spray 3 (9-in./23 cm) disposable pie pans with no-stick cooking spray; set aside. Prepare Anything Goes Cookie Dough as above, using 2-1/2 cups (325 mL) gluten-free whole grain oat flour, 1/3 cup (75 mL) coconut flour and 1/4 cup (60 mL) potato flour instead of all-purpose flour. Stir in 2 tsp. (10 mL) rum extract and 1/2 cup (125 mL) toffee bits. Evenly divide into prepared pans. Bake 25 minutes or until edges are golden, rotating pans about halfway through. Cool completely on wire racks. Arrange doilies in centers of cookie and evenly sprinkle with 2 Tbsp. (30 mL) icing sugar. Carefully remove doilies and slice each into 16 slices. Makes 48 cookies.
- For a gluten-free version, simply replace all-purpose flour with 2-1/2 cups (625 mL) gluten-free whole grain oat flour, 1/3 cup (75 mL) coconut flour and 1/4 (60 mL) cup potato flour.
- The metric measures for this recipes are as follows: 550 mL all purpose flour, 5 mL baking soda, 2 mL salt, 250 mL Becel® Original margarine, 250 mL firmly packed light brown sugar, 60 mL granulated sugar, and 5 mL vanilla extract.
Nutrition Facts
| Calories | 59 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 71 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |