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.
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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