Recipe by T.J.
"A different take on oatmeal raisin cookies. I think they are better."
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unsalted butter, softened
old-fashioned rolled oats
This recipe will be a remake & a tweaked. Easy recipe to follow, quick to put together. However, after I mixed everything, the blueberries looked like there wasn't enough in the recipe. So I added 1/4th cup more. Then when I baked them, the oatmeal looked like it was swallowed up by the cookie. The flavor was very nice, slightly chewy on the bottom but still tasted like a blueberry muffin, in a form of a cake-like cookie. This is something I will make again, with some adjustments to make it more...chunky.
Cream butter and sugar for only 30 seconds or so to avoid whipping in too much air. This will keep the cookies from going flat.
This recipe was awesome! I did cut my butter in half. Half butter half coconut oil also used gluten free flour for healthier options. Loved loved loved!
I thought these were a good cookie. I found it upon a search looking for something to do with a little bit of dried blueberries I had left. I thought they were a nice looking cookie. For some reason, which I didn't expect, they were quite a bit sweet. I loved the smell of the blueberries and oatmeal baking. My only suggestion is to use quick oats instead of old fashioned rolled oats in cookies, as they leave a bit of a chew. I made 1/2 recipe and got 15 cookies.
I added extra blueberries and oatmeal. My kids and husband loved them. We will make them again.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Oatmeal Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 41
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