Preheat oven to 350 °F (180 °C).

    In large bowl, beat margarine, oil and brown sugar until creamy; beat in egg and vanilla.

    Add flour, oats, baking soda and salt and stir until almost combined; add blueberries and stir just until blended.

    Drop large spoonfuls onto ungreased baking sheet and bake for 12-14 minutes, until set around edges but still soft in middle.

    Transfer to wire rack to cool.

Yield: 1 1/2-2 dozen cookies. Serving size: 1 cookie.

Tips: This cookie dough freezes well, if you don’t want to bake a whole batch at once. Drop spoonfuls on a parchment-lined baking sheet; freeze, then transfer into freezer bags to store frozen for up to 6 months. When ready to bake, let thaw on the cookie sheet as the oven preheats, then bake as directed.

Source: Canola Info