Inspired by a recipe in The Best of Country Cookies: A Cookie Jarful of the Country’s Best Family Favorites, Selected from over 34,000 Shared by Subscribers in Taste of Home’s “Cookie of All Cookies, these blueberry oatmeal cookies are loaded with cinnamon and brown sugar flavor. They’re like eating a blueberry cobbler in the form of a soft and chewy cookie with crisp edges.
For the blueberries, I used fresh ones which I’d frozen the day before. Freezing the fresh blueberries makes the cookies a lot less likely to turn blue, as does tossing the berries in flour and keeping them frozen until the last minute.
- 1 cup white whole wheat flour or all purpose (135 grams)
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 oz unsalted butter, room temperature (114 grams)
- 1 cup golden brown sugar, packed (215 grams)
- 1 teaspoon vanilla
- 1 large egg
- 1 1/2 cups quick-cooking oats (not instant)
- 1/2 cup toasted walnuts
- 1 cup blueberries, fresh or frozen.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Remove 1 teaspoon of flour from the 1 cup measure and set aside. Mix the remaining flour, cinnamon, salt, baking soda and baking powder together in a bowl; set aside.
- Beat the butter and brown sugar using high speed of an electric mixer until creamy. Beat in the vanilla, then add the egg and beat just until incorporated. Gradually add the flour mixture to batter, stirring just until absorbed. Then stir in oats and walnuts. Toss the frozen blueberries in the reserved teaspoon of flour and stir in the blueberries
- Carefully shape into balls (mine were a little over an inch) and space about 2 ½ inches apart on the parchment lined cookie sheets.
- Bake at 350 degrees for 12-15 minutes (check at 10). Let cool on cookie sheets for about 3 minutes, then transfer to a wire rack to cool.