Blueberry Oatmeal Cookies Recipe 455 Food

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:

• 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:

• 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.

COUNTRY COOKIES (OATMEAL-BLUEBERRY)

Steps:

• Cream sugar, shortening and eggs. Stir in milk.
• Sift together dry ingredients.
• Blend into the creamed mixture.
• Stir in oats, nuts and blueberries.
• Drop on greased cookie sheet.
• Bake at 400° for 10 minutes.

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.

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:

• Pre-heat oven to 350.
• Cream butter and sugar. Add egg and vanilla and mix till fluffy.
• Combine flour, baking soda,cinnamon and salt.
• Add to butter mixture and mix well.
• Stir in oats and blueberries mix well.
• Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 min cool 1 min on sheet before placing on cooling rack.

BLUEBERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350°F
• Combine flour, allspice or cinn, baking soda and salt.
• Stir in oatmeal, pecans and blueberries.
• Beat oil, maple syrup, egg and zest until mixture lightens in color.
• Stir in dry ingredients into wet. Mix until combined.
• Let stand 20-30 minutes to thicken.
• Drop onto parchement-lined baking sheets. (I use either a 1 or 2 TBSP cookie scoop) Flatten slightly.
• Bake until they begin to darken and change color around the edges, about 15-20 minutes.
• Remove from pan. Place directly on countertop or other solid surface. I place parchment paper on my countertop. This will allow them to retain moisture as they cool.