The munchkin had some buddies over this morning and I thought it would be a perfect time to test a recipe idea. Nothing complex, just slightly altering our favorite oatmeal cookie recipe and adding blueberries to boot. I know blueberry cookies aren’t conventional but with blueberry season in full swing I had to try it. Doesn’t the thought of a blueberry cookie sound yummy?
For better or worse toddlers are excellent taste testers so let me tell you, I was delighted when the boys packed these cookies away. (Us moms got a few cookies for ourselves too!) Made with old-fashioned rolled oats, whole wheat flour, blueberries and a half the sugar found in many recipes these cookies take about 5 minutes to assemble. I mixed the batter in-between straightening up our apartment and 14 minutes later had fresh cookies waiting for eager little hands. Once they’ve cooled, the best part about eating these cookies is biting into the warm oatmeal and getting a little burst of fresh blueberry juice. :)
This recipe is based on the Oatmeal-Raisin Cookies recipe in The America’s Test Kitchen Healthy Family Cookbook. When modifying the recipe I reduced the sugar by half, added 1 tablespoon of milk and increased the fruit from 1/2 cup raisins to 1 cup of fresh blueberries. When I make these cookies with raisins I don’t add the milk or increase the amount of raisins, but I still reduce the sugar by half.
- 1 cup old-fashioned rolled oats
- ½ cup whole-wheat flour
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons pure vanilla extract
- ½ cup packed light brown sugar
- 1 cup fresh blueberries
- Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
- In a small bowl combine the oats, flours, salt, cinnamon and baking soda.
- In a medium bowl combine the butter, egg, milk, vanilla extract and light brown sugar.
- Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries. Spoon heaping tablespoonfuls of dough onto the lined cookie sheet, spacing the cookies about 2½ inches apart. (If the dough is sticking to your tablespoon measure lightly spray your tablespoon with PAM cooking spray.)
- Bake for 10-14 minutes until the edges are set and the cookies are beginning to brown but are still soft, puffy and underdone. Bake cookies one sheet at a time.
- Let cookies cool on the baking sheet for 10 minutes. Serve warm or store in an airtight container for up to 2 days once the cookies have cooled completely.