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Blueberry Oatmeal Cookies

These homely cookies taste better than they look

55 minutes Total Time

15 minutes to prep

30 minutes to bake

10 minutes to cool

Comments

30 cookies

Using sweetened dried blueberries instead of raisins makes this an oatmeal cookie that is just a little bit different. The original recipe was from Everyday Foods magazine and was supposed to be a "chewy" cookie. Mine are never chewy, but more lacey and crispy. It may be because the blueberries add acidity which causes the cookies to spread. So if you want chewy, you may want to revert to original raisins or leave them out. We love these cookies the way they are and this recipe is a favorite of my extended family.

Adapted From: Everyday Food Magazine

sweets easy freezer

Notes

This recipe uses a sweetened dried blueberry. I get mine at Trader Joe's. I've tried with other dried blueberries that don't have as much added sugar and they were not as good. This recipe calls for dark brown sugar which I always have on hand. If you don't, you could try replacing both white and dark brown sugar with 3/4 cup of regular brown sugar. I use pre-cut parchment paper for cookies. You can buy it on Amazon for a decent price and you can re-use the paper at least several times for cookies if you wipe it when you are done. Silpat mats are not recommended for these cookies because it causes even more spreading than parchment and these cookies will be too flat and thin.

Directions

Gather ingredients. Preheat oven to 350°F. Line cookie sheets with parchment paper.
Whisk the oats, flour, blueberries, baking soda, and salt in a bowl. Set aside.
Using a mixer, beat the butter and sugars together until light and fluffy and the sugars begin to dissolve, a few minutes at least.
Scape the bowl. Add the egg and vanilla and beat again until combined.
Add the dry ingredients to the bowl and mix on low speed until just combined.
Drop balls of dough about 2" apart on the cookie sheets. I use a small cookie scoop. Normally I get between 24 and 30 cookies. Bake in oven for 12 to 16 minutes. Rotate the pans halfway through. I normally do one sheet at a time, but you can do both at the same time. It is better to rotate the which rack the pan is on when you rotate the pans if you two sheets at once.
Let cookies cool on pan at least 10 minutes. Serve.
These cookies freeze really well. Put them in a freezer bag and remove as much air as possible.

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