Reviewed: Nov. 28, 2009

These cookies worked out nice. A few pieces of advice. When using berries(frozen or fresh) toss in a bit of flour before adding them, it will minimize the bleeding of the blue color into the whole cookie. Also just gently stir them in w/ a wooden spoon. This will also help from spreading too much color. To answer one reviewer, if you would like to incorporate flax into your cookies ground flax makes an excellent egg substitute. I use it almost exclusively in cookies and muffins. Just add 1 tablespoon ground fax to 3 tablespoons water (this is equal to 1 egg) let sit about 5 min. and vola! perfect egg substitute and healthy cookies! Oh, whole wheat flour works great in these cookies.

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organic_mommy

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Reviewed: Oct. 15, 2009

I made these today with the thicker old-fashioned oats (rather than quick-cooking, since that's what I had) EggBeaters, dark brown sugar and dried blueberries. My substitutions meant a few minutes longer baking time, but they came out great and I will put this in my cookie file. Thanks to Elaine for submitting!

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KATSINTHEKITCHEN

Cooking Level: Expert

Home Town: Trinidad, California, USA

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Reviewed: Aug. 17, 2009

These do not last long in my house! Even my boyfriend who does not like blueberries ate these right up!

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StrawberryShortcake

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Reviewed: Aug. 8, 2009

I added about a fourth a cup extra blueberries, just because there didn't seem to be enough for my liking. Just make sure you grease the cookie sheets, I forgot for the first two batches and the berries stuck. Very, very tasty cookies!

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Jinni Eek

Cooking Level: Beginning

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Reviewed: Jul. 31, 2009

These were wonderful cookies! My husband even liked them! I added WAY to many blueberries, which made them not hold together well, but were fantastic! I also used white whole wheat flour and some cocoa. Going to try adding some flax seed this time...

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tuffa2

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

Good flavor, but mine were overly moist and literally falling apart. I think this is because I only had old-fashioned oats to use. If I made this again, I would either use quick or double the amount for old-fashioned oats.

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GOOEYDAY

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Reviewed: Jul. 11, 2009

Wow! These really are awesome cookies! The cookie part is the best oatmeal cookie I've ever made (maybe that I've ever had!) and the blueberries were such a great flavor combination. My only changes were using 1/2 wheat flour, 1/2 regular flour, and I used egg beaters, as I always do (even in baking). I used fresh blueberries in season now but will try year-round with frozen because they are so good. I really love oatmeal cookies and these may be my new favorite recipe! I highly recommend even using the dough with raisins if you prefer. Yum!!

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rllehman

Cooking Level: Intermediate

Home Town: Kentland, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 6, 2009

My husband loved these!! I am an organic eater and I made these with all organic ingredients and they were awesome! Instead of butter I used coconut oil which worked great but I did have to add about a half cup more flour to even it out a little. I used whole grain flour and it worked great also. These are a keeper cause my husband gobbles these up faster than I can make another batch!

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afreud

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Reviewed: Jun. 12, 2009

These were the twist I was looking for and stayed moist and delicious for as long as they were around. (And they only lasted that long because I made so many of them!) Awesome, thanks.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jun. 5, 2009

I used more oat meal with frozen blueberry and it worked fine. (:

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Frenchy

Cooking Level: Intermediate

Living In: Pierceland, Saskatchewan, Canada

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Reviewed: Feb. 16, 2009

Like an oatmeal raisin cookie - only with blueberries. I used fresh blueberries I purchased earlier that were frozen. I had a very hard time mixing the frozen blueberries with the batter. Not sure why - but be sure to use small blueberries otherwise your cookies will be too large and take forever to cook. Good recipe - however I doubt I will make these again.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Feb. 11, 2009

I thought these were fantastic, and my husband loved them too! They didn't last too long - made me wish I would have bought more blueberries when they were on sale so I could make more! I threw some dried cranberries in, which added a nice slightly chewy contrast to the soft juicy blueberries. I forgot to add the cinnamon, but they were still great.

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Karinya

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Reviewed: Feb. 6, 2009

The dough was very easy to work with but the blueberries didn't really cook down enough for my liking (or most of my family's liking). I think I might use the dough and make thumbprint cookies with it and fill it with strawberry jam.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

Excellent cookies. Thanks for the twist on an old favorite. I will look for smaller blueberries next timem, mine were too big and enabled the cookies to fall apart a bit.

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wowmom2

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

Yum! Had some extra blueberries to use up and this was great. A nice sweet cookie with the brown sugar. Planning to serve with vanilla ice cream for a perfect summer dessert.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 14, 2008

Very good. Hubby liked the cinnamon with the blueberries. This makes a really small batch, so they disappeared quickly. Normally I prefer lemon flavor with blueberries, but this was a nice alternative.

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QUEENLUCY

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Olympia, Washington, USA

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Reviewed: Aug. 9, 2008

I make these with fresh huckleberries and they were delicious!

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kristy

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

These cookies are very good. Moist, flavorful and delicious even for breakfast. Made them to send to my husband in Iraq.

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CINBATCH

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Reviewed: Jul. 23, 2008

I thought this recipe was fantastic, and it was easy for someone like me who won't spend a lot of time in the kitchen. They were a little too soft, so I think I might add some nuts next time. Does anyone have any ideas on how to help the cookies stay together a little more? Will cooking them longer do the trick? I am just starting out as a cook you see.... :-)

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Tiff's Goodies

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Reviewed: Jul. 16, 2008

The taste of these cookies is wonderful! They are definitely a nice fall recipe. The only thing I didn't like about them was the texture. They are kind of flimsy and sticky, but still delicious! I'll definitely make them again. Plus, if you make them with light margarine they are only 115 calories a piece!

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