Blueberry Oatmeal Cookies
"A very moist cookie similar to an oatmeal raisin cookie, but with blueberries. Not too sweet & quite tasty! From "Best of Country Cookies," Taste of Home Books (1999)."
photo by Chef Noggin
- Ready In:
- 27mins
- Ingredients:
- 11
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
- 1⁄2 cup butter
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1⁄2 cups quick-cooking oats
- 1 cup all-purpose flour
- 1 -2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 cup blueberries (fresh or frozen)
directions
- 1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
- 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
- 3. Once combined, fold in the blueberries.
- 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.
Questions & Replies
-
How do you store these? -
Can I use frozen blueberries? -
Can you omit the baking powder and baking soda for crisper cookies?
Reviews
-
Great recipe! If using fresh blueberries, if you freeze them, it cuts down on how much your cookies will turn purple. I have also rinsed the berries off, rolled them in sugar before freezing. Also try using dried blueberries or a combination of dried blueberries/cranberries...great as well. I put walnuts with my cookies -
Tasty recipe! I got a lot of raised eyebrows when I presented them, because no one had ever heard of blueberry oatmeal cookies, but everyone loved them. To cut down on the sugar count I used Splenda brown sugar instead and also added chopped pecans. I might use a little less butter next time as the batter was very loose. Used fresh blueberries and didn't have any problem with the cookies turning purple.<br/><br/>They were nice and crispy but when I covered them with plastic after they cooled they became soft and lost the crispness. Also they weren't flat, but were puffy, even when dabbing them down when I put them in the oven to bake.<br/><br/>Definitely would make these again!! -
I have made these cookies at least 3 times in 3 weeks. Last time I made a double batch. Family members have actually asked me.. "when are you going to make those again??" <br/>I used fresh blue berries. I folded in the blue berried gently after all the other ingredients were mixed and the berries did not break and make the batter blue.<br/>I did bake them on parchment, and used fresh parchment with each batch so the blue berry juice that got onto the paper wouldn't burn with the next batch.<br/><br/>One word of caution. Because I used fresh blueberries, the berries do keep some juicyness, and cookie eaters do get some blue berry on their fingers. Probably not a good choice to feed to the kids in the car. <br/><br/>happy cooking everybody! -
These chewy cookies are very tasty! I used frozen berries, as Rachie P said, the dough was difficult to mix, I let it sit a few minutes and some of the berries thawed a little and it mixed up okay. I baked them about 15 minutes at 350 degrees. The frozen berries caused the dough to turn blue, not a pretty cookie, but a great tasting one! Made for PAC March 2010. -
I loved these! I've never had a blueberry cookie & while they are chewy, I thought that made them better!
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RECIPE SUBMITTED BY
I'm a college student who loves to cook, but can't always find the time, or money for ingredients. I also try to be really healthy, so most of what I cook reflects that. I also really, really love spicy foods.
