Oatberry Yogurt Cookies Recipe

Name: Oatberry Yogurt Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: -1/2 cup vanilla nonfat yogurt; -1/2 cup granulated sugar; -1/2 cup packed brown sugar; -1/4 cup (1/2 stick) unsalted butter, softened; -1/4 cup canola oil; -1 teaspoon vanilla; -1 3/4 cup all purpose flour; -1 cup uncooked rolled oats; -1/2 teaspoon baking soda; -1/2 teaspoon salt; -1 cup frozen blueberries

Servings: persons

-1/2 cup vanilla nonfat yogurt
-1/2 cup granulated sugar
-1/2 cup packed brown sugar
-1/4 cup (1/2 stick) unsalted butter, softened
-1/4 cup canola oil
-1 teaspoon vanilla
-1 3/4 cup all purpose flour
-1 cup uncooked rolled oats
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 cup frozen blueberries

1
Preheat oven to 375 degrees F
2
In a mixing bowl, combine, yogurt, sugars, butter, oil and vanilla until blended.
3
Add flour, baking soda, oats and salt, mix until smooth.
4
Gently stir in blueberries.
5
Drop by rounded tablespoons onto an un-greased cookie sheet 2 inches apart.
6
Bake for 14-16 minutes, or until cookies are beginning to brown.
7
Let cool for one minute before moving from cookie sheet to a cooling rack.
8
Store in an airtight container to maintain freshness.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: -1/2 cup vanilla nonfat yogurt, -1/2 cup granulated sugar, -1/2 cup packed brown sugar, -1/4 cup (1/2 stick) unsalted butter, softened, and more.

Yes, Oatberry Yogurt Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatberry Yogurt Cookies

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