This past week, I made Oatmeal Blueberry Cookies. I haven’t made them in years. But like a lot of you, I am digging deep into my resources to come up with different things to cook and bake, during this “stay-at-home” time.
I first made these cookies in 2002! Two of my step-sisters had been diagnosed with cancer (breast and ovarian) within three weeks of each other. I don’t remember a time that I felt more helpless. Around the same time Time magazine came out with an article about the Top Ten Foods for Health. This was really the first we started to hear about functional foods and nutraceuticals. Both term, we are well-versed with now.
Basically, these were foods that your body knows how to use them to benefit health, without any work on our part. So what does a chef do when she feels helpless? She cooks and bakes. Started developing recipes based on the ten foods discussed in this article. I made a marinade and a soup, but I started with cookies. I wanted a cookie that my sisters cold eat during treatment that hopefully wouldn’t make them sick and they could feel good eating knowing that there were good things happening in their bodies.
I know that may seem like a naive attitude but it made us all feel better.
My family still loves these cookies. They are not so sweet and have just the slightest cinnamon undertone. You can omit the cinnamon if you have someone that is allergic, but I like it. They are a fairly healthy cookie so you can feel good serving as a snack with a glass of milk or a few more berries.
The cookies will stay fresh for about a week in an airtight container or sip top bag. But even when they are a little stale, crumble them up on top of yogurt or ice cream.
I hope you enjoy these cookies as much as we do. Be sure to comment and let me know what your thoughts are.
I hope you re all following me on Instagram- @whiskinthesouthern I am trying to get a book deal and publishers like followers. Let’s show them who you are!
Oatmeal Blueberry Cookies
- 1 cup unsalted butter, at toom temperature
- 1 cup light brown sugar, firmly packed
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
- 3 cups uncooked rolled oats
- 1 1/3 cups dried blueberries
- Preheat oven to 325°.Cream together butter and both sugars, until fluffy.Add in eggs, one at a time then vanilla.
- In a separate bowl, whisk together flour, baking soda, cinnamon and salt.Gradually add flour mixture to butter mixture. Do not overwork.Fold in oats then blueberries.
- I use a small ice cream scoop, but you can use a teaspoon to drop cookies onto ungreased baking sheet. Do not flatten here.
- Bake for 15 - 19 minutes. Cookies should be golden brown on bottom.As soon as cookies come out of oven, give them a tap to flatten, if needed.Cool 5 minutes on pan then transfer to rack and cool completely.
- Cookies will store well in an airtight jar for up to a week.Dough can also be scooped and frozen for future use.