Get the Recipe:
Blueberry Oatmeal Cookies
Tart dried blueberries, creamy white chocolate, and crunchy almonds are a perfect trio in these hearty, chewy oatmeal cookies.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (149 g) old-fashioned rolled oats
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) firmly packed light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (117 g) dried blueberries
- 3/4 cup (128 g) chopped white chocolate
- 3/4 cup (83 g) chopped almonds
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 or 4 portions, mixing just until combined. Stir in the blueberries, white chocolate, and almonds.
- Drop the dough in 3 tablespoon portions (a cookie scoop works well) onto prepared pans. Leave about 2 & 1/2 inches between cookies. Flatten the tops of the cookies slightly.
- Bake, one pan at a time, 18-22 minutes. The edges should be browned and the centers set. Cool on the pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
Notes
- Store in an airtight container at room temperature up to 5 days.
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