Oatmeal cookies with the power of blueberries instead of raisins! These are really tasty with home made dehydrated blueberries!
Easy Oatmeal – Blueberry Cookies
These are easy to back oatmeal cookies that add the super powers of blueberries instead of raisins. Using dehydrated blueberries keeps the texture chewy and helps keep the cookies from breaking apart! Another trick is to use sea salt if you like the juxtaposition of a touch (and crunch) of salt balancing the brown sugar and blueberries!
- 3/4 cup all-purpose flour
- 2/3 cut brown sugar (packed)
- 1/2 cup butter (softened)
- 1 large egg
- 1 teas cinammon (level)
- 1/2 teas vanilla extract
- 1/2 teas sea salt (table salt optional)
- 1/2 teas baking soda
- 3.5 ounces dehydrated blueberries (small bag)
- Preheat oven to 350 degrees
- In a big bowl large enough for ALL the ingredients, beat till creamy the butter, brown sugar, egg and vanilla extract.
- In another bowl sift together the flour, baking soda, cinnamon and salt!
- Stir the dry ingredients into the larger bowl with the creamy butter mixture from step #1.
- Stir the (uncooked) oats into the creamy mixture.
- Stir in the blueberries
- Place cookies on a lightly oiled baking sheet and bake the cookies for 12 to 14 minutes depending on your oven.