Here goes a take on the classic oatmeal cookie! Imagine, biting into a soft, warm oatmeal cookie and then getting a burst of blueberry! Yup, we’d suggest this is actually an improvement given all the health qualities that blueberries pack!
Blueberry Oatmeal Cookiesi
A simple way to change up your Grandma’s old-fashioned oatmeal cookie recipe. Although the recipe calls for fresh blueberries, we at the secret kitchen of the North Carolina Blueberry Council, did half in frozen and half in dried blueberries. The frozen blueberries worked out nicely. When warm, the dehydrated worked out nicely as well. If you won’t finish your cookies in a few days, dried blueberries get crunchy.
- 1 1/2 cups flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup butter (softened)
- 3/4 cup brown sugar
- 1 large egg
- 2 tbsp vanilla extract
- 1 1/4 cup blueberries (frozen can be substituted)
- Heat oven to 375°.
- In a large bowl combine flour, oats, baking soda, cinnamon and salt.
- In another large bowl beat butter and brown sugar until fluffy and well blended.
- Add egg, milk and vanilla; continue beating until smooth.`
- Stir in flour mixture. Beat on low speed just until blended. Stir in blueberries.
- Bake about 12 minutes or until golden brown.
- Let cool on sheets for 4 minutes. Remove to wire racks to finish cooling.
