I like these blueberry cookies made with oatmeal much better than the usual sugar cookie type blueberry cookies. The combination of the chewy oatmeal cookie and soft sweet blueberries is wonderful.
This recipe… as it was given to me… stated that either fresh or frozen blueberries could be used and that frozen blueberries should be thawed and drained. I’m including this information because it is part of the recipe, but I do not agree that the berries should be thawed. Perhaps commercially frozen blueberries are different… I don’t know… but our home-frozen blueberries are individually frozen berries and are very easy to mix into the batter in their still frozen state.
I did something a little different with the blueberries I used for the cookies in this photograph because the blueberries were really huge. I just pushed several berries into each ball of dough and that worked well, but I prefer my usual method of mixing the (smaller) berries into the dough before shaping the cookies.
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cups oats
1 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup blueberries
Cream the butter and sugar. Add the eggs and beat until the mixture is fluffy and creamy. Add the vanilla. (I use a hand electric mixer.) Mix the dry ingredients together and add to the creamed mixture. Gently stir in the blueberries.
Bake at 350°F for approximately ten to twelve minutes… or more, depending on the size of the cookies. Makes approximately two dozen 3-inch diameter cookies.