Oatmeal Blueberry Cookies
These delightful drop cookies bring together the wholesome texture of rolled oats with the sweet burst of blueberries. The dough comes together quickly, starting with creamed butter and sugars, before the dry ingredients and berries are folded in. Baked until just set with golden edges, they yield a wonderfully chewy texture. The recipe makes between 3 and 4 dozen cookies, ideal for a crowd or for storing in an airtight container.
Ingredients
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups rolled oats
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 tablespoons honey
- 1/2 cup blueberries
Method
- Combine the flour, baking soda, salt, cinnamon, and rolled oats in a bowl, then set this mixture aside.
- Beat the softened butter with the white and brown sugars until creamy.
- Incorporate the egg and honey into the butter mixture, ensuring everything is well combined.
- Gently stir the prepared dry ingredients into the wet mixture, then carefully fold in the blueberries.
- Place rounded teaspoons of the dough onto baking sheets lined with parchment paper.
- Bake the cookies at 350° for approximately 8-10 minutes, until the edges are golden and the centres are just set.
- Avoid over-baking, as this will make the cookies hard. they are best when kept chewy.
- Allow the cookies to cool completely on wire racks before storing them in an airtight container.
Nutrition (per serving)
Sodium905900 mg
Recipe details
CategoryDrop Cookies
AuthorLAURIE
