Cookie of the Week: Blueberry Oatmeal Cookies

I’ve got a bunch of blueberries in my freezer still from last summer, so I’ve been looking for some ways to use them besides making muffins. I googled Blueberry Cookies to see if there was such a thing and several recipes popped up. I settled on this one.

Blueberry Oatmeal Cookie Recipe

1/2 c. butter
1 c. packed brown sugar
3/4 c. granulated sugar
2 eggs
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 c. quick cooking oats
1 c. chopped nuts
1 c. fresh or frozen blueberries

Cream butter until soft and fluffy. Gradually stir in sugars. Beat in eggs. Stir in remaining ingredients. Fold in blueberries. Drop dough by heaping spoonful onto a cookie sheet. Bake at 400 degrees for 10 to 12 minutes or until cookies are lightly browned.

NOTE: Frozen berries are easier to work with.

These should be called Blueberry Muffin Top Cookies. (Does anyone remember the Muffin Top episode of Seinfeld?) That’s what the final product reminds me of. The best part of the muffin, the  browned, flavorful top. They are yummy and you could eat these for breakfast or a snack.

At the bottom the recipe recommends using frozen rather than fresh berries. I thawed mine because I wasn’t paying attention the first time I read the recipe and missed that little note. It was difficult to stir them in with out smashing them. Mixing in the blueberries frozen would make much it much easier.

Some added information would have made the recipe better. First it says to place by heaping spoonfuls on the cookie sheet. A teaspoon size drop is plenty, and they need to placed a good 2 inches apart because they spread a lot in the oven. My first batch came out more like one giant cookie. Also they have a tendency to stick to the pan a bit, so for the second batch I coated the pan with a little non-stick spray.

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