Prep 15 mins
Cook 12 mins
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).
- 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)
- 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.
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??"
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.
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.
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.
happy cooking everybody!