A “Good Kind of Different” for your next Oatmeal Cookie!
I love oatmeal raisin cookies…
When I was a kid, my grandmother always had oatmeal raisin cookies waiting for us! She was diabetic, so it was what she felt comfortable making with her dietary needs. I miss those days, she passed over 10 years ago, but I still remember those cookies. Well, since for my grandmother-in-law’s passing, I decided to create my own oatmeal cookies for my in-laws to enjoy (along with my double chocolate tofu cookies with cranberries and my honey wheat chocolate chip cookies). Mine are a bit unorthodox, but I’m an unorthodox person…blueberry oatmeal cookies! They cost a bit more, as dried blueberries can get pricey, but they definitely are worth it for a special occassion or to really cheer someone up.
I created this recipe myself, it’s not perfect yet, but I’ll be working on it in the coming years and hopefully I’ll have my signature cookie Doesn’t mean these guys are bad or anything, they taste great, just not yet meeting my “perfection” seal of approval…
- 6 tbs unsalted butter
- scant 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 3 tbs strawberry-infused honey (or just plain raw honey)
- 1 tsp double strength vanilla extract (2 tsp for regular variety)
- 1/2 tsp salt
- 1 tbs Braggs Apple Cider Vinegar
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup King Arthur White Whole Wheat Flour
- 1.5 cups Old Fashioned Oats
- 2 tbs Flax Seed Meal (optional)
- 1.5 cups dried blueberries (can probably get away with less)
Cream butter and sugar together, add honey, salt, vinegar and egg and mix well. In a separate bowl, whisk together baking powder, soda, and flours. Gently fold in dry ingredients into wet ingredients. Lastly, fold in blueberries to your personal preferences (or budget).
Line a cookie sheet with parchment paper and drop batter in 1 tbs increments. We put 10 cookies/sheet for reference.
Bake at 350F for ~12 minutes or until slightly browned on top. Let sit on baking sheet for another 5 minutes and transfer to cooling rack.
This recipe makes ~3 dozen (36) cookies.
Here are the reviews I got from people…
My Mom: “tastes great, too sweet though” (probably due to the blueberries adding sweetness, I’m going to cut down on the sugar next time)
My Mother-in-law: These were her favorite of the ones I brought home. Her only request was to try to make them not as “crumbly” next time.
Co-worker: A good type of different cookie…definitely not an oatmeal raisin cookie!
I most agree with my Mom…they are a bit sweet, I’ll cut back on that next time…but I could use some suggestions on getting these cookies to the next level…
Not trusting Daily Plate anymore with recipe calculations…waiting to put it through another calculator…