Blueberry Oatmeal Cookies Recipes

BLUEBERRY OAT COOKIES

Steps:

• In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

BLUEBERRY OATMEAL COOKIES

Steps:

• Heat oven to 375°. In a large bowl combine flour, oats, baking soda, cinnamon and salt. In another large bowl beat butter and brown sugar until fluffy and well blended. Add egg, milk and vanilla; continue beating until smooth. Stir in flour mixture. Beat on low speed just until blended. Stir in blueberries. Drop rounded tablespoons onto lightly greased baking sheets. Bake about 12 minutes or until golden brown. Let cool on sheets for 4 minutes. Remove to wire racks to finish cooling.

BLUEBERRY OATMEAL COOKIES

Steps:

• 1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
• 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
• 3. Once combined, fold in the blueberries.
• 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.

OATMEAL BLUEBERRY COOKIES

Steps:

• Mix dry ingredients together and set aside.
• Cream butter and sugars.
• Add egg and honey, mix well.
• Stir in dry ingredients. Stir in blueberries.
• Drop by rounded teaspoons on parchment lined cookie sheets.
• Bake at 350° for about 8-10 minutes, until golden on the edges and just set.
• Cook them too long and they will be hard and they are better chewy.
• Cool on racks, store airtight.

BLUEBERRY OATMEAL COOKIES

Steps:

• In a medium bowl, whisk both sugars with the coconut oil and lemon zest until smooth. Whisk in the egg and vanilla extract until incorporated. With a rubber spatula, stir in the flour blend, baking soda, salt and cinnamon until smooth. Stir in the oats and blueberries until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper.
• Portion the dough into twelve 2-ounce portions using a 1/4 cup measure or a 2-ounce cookie scoop. Using your hands, form the dough into pucks. Evenly space 6 of the pucks on each prepared baking sheet.
• Bake on the upper and lower oven racks for 14 to 16 minutes, rotating the baking sheets halfway through and swapping the positions on the racks, until the edges of the cookies are golden brown. Let cool on the baking sheets.

BLUEBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
• Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
• Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
• Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375. Wash blueberries; drain on paper towels.
• In a medium bowl combine all but blueberries; mix well. Drop from a teaspoon onto an ungreased cookie sheet. Make a deep depression in the center of each cookie and fill with 7-8 well drained blueberries. Push dough from sides to cover berries and pat down.
• Bake at 375 for 8-10 minutes, until light brown.