{recipe} Blueberry Oatmeal Cookies

Not to sound like Seinfeld here, but… what’s the deal with all those blueberry items you get that have like 2.5 blueberries total? Pancakes, muffins, you name it… nary a blueberry in sight. And when you do find them, they’re all clumped together. It’s like looking for the bacon in a salad.

Not so with these cookies: they are packed so full of fresh blueberries, you will need an extra napkin when you bite into one, to handle all of the juicy bits.

blueberry oatmeal cookies

I see a lot of cookies that say they are “healthy” or “clean eating” or for “breakfast” (?!?!?) and these probably don’t qualify for any of those categories. But they do have a breakfast-y quality, mostly because that’s usually the time of day during which one encounters a blueberry. So if you want to eat them for breakfast, by all means, go ahead. I did. I mean, heck, they can’t be worse for you than a muffin, right? And they have oatmeal in them – that’s totally a breakfast food.

But seriously, if you are into that sort of thing – you could use coconut oil instead of butter and coconut sugar or date sugar instead of the white and brown sugar. If that helps you justify eating more cookies, be my guest.

You will notice that the recipe calls for chilling the dough. Usually when a recipe calls for chilling the dough, I just skip that step because I want cookies nooooooowwwww not in an hour and then the cookies come out weirdly shaped and textured. That is what will happen if you don’t chill this dough. So try to hold off on baking them for at least a half hour or so, and give them some chill time if you can resist.

Also if you wash the blueberries, make sure to dry them well or you’ll make the cookie dough extra wet, and that would be bad.

RECIPE: Blueberry Oatmeal Cookies
makes about 3 dozen

INGREDIENTS:

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1 1/2 cups rolled oats (not instant)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 cups fresh blueberries

METHOD:

  • In a mixer, cream butter and sugars well.
  • Add egg and vanilla and mix well until completely combined.
  • Add flour, oats, baking powder, salt, and cinnamon and mix on low speed, just to combine.
  • Add blueberries and mix on low speed until evenly distributed.
  • Chill dough 30-60 minutes in the fridge.
  • Preheat oven to 350 degrees F.
  • Prepare a baking sheet with parchment paper or nonstick spray. Use a tablespoon to form small balls of dough with some space in between.
  • Bake about 8-10 minutes, until edges are browned but cookies are soft in the middle.
  • Remove to a wire rack to finish cooling.

 

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