Spiced Oatmeal Blueberry Cookies
 

Spiced Oatmeal Blueberry Cookies

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A riff on traditional oatmeal raisin cookies, these cookies are deliciously sweet.

SERVING SIZE

makes 3 dozen cookies

INGREDIENTS

½ cup (1 stick) butter, softened

¾ cup brown sugar firmly packed

½ cup sugar

2 eggs

2 teaspoons pure vanilla extract

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon sea salt

3 cups oats, uncooked

2 ½ cups blueberries

1 lemon, zested and juiced

2 teaspoons cornstarch

2 tablespoons powdered sugar (optional)

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.

In a large bowl on medium speed, beat the butter and sugars until creamy, about 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl. Add the vanilla and beat until well combined.  

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and oats. Add to the butter mixture and beat until just combined, about 1 minute.

In a small bowl, toss the blueberries with 1 tablespoon lemon zest, 1 teaspoon lemon juice and cornstarch. Gently fold the blueberry mixture into the cookie batter.

Drop rounded tablespoons of the cookie dough onto the prepared cookie sheets, at least 2 inches apart. Bake the cookies until golden brown, about 8-10 minutes.

Allow to cool 1 minute on the cookie sheets, then remove the cookies to a wire rack to cool completely.

Sprinkle with powdered sugar if desired. Store tightly covered.

  PRINT VERSION

vegetable plate

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