Blueberry Oatmeal Cookies

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…

Ingredients:

  • 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…

Any takers?

Nutrition…

Not trusting Daily Plate anymore with recipe calculations…waiting to put it through another calculator…