Summer’s favorite dessert in the form of a buttery, chewy and delicious cookie!
Ingredients
66g (1/2 cup) grams all-purpose flour
78g (1/2 cup) white whole wheat flour
8g (1 teaspoon) baking soda
2g (1 teaspoon) cinnamon
3g (1/2 teaspoon) salt
227g (1 cup) unsalted butter, softened
234g (1 cup, packed) light brown sugar
106g (1/2 cup) granulated sugar
100g (2 large) whole eggs
5 milliliters (1 teaspoon) vanilla
320g (4 cups) old-fashioned oats
250g (2 cups) fresh blueberries
Instructions
Whisk together flours, baking soda, cinnamon and salt; set aside
In the large bowl of an electric mixer with paddle attachment, beat butter and sugars on medium-high speed until light and fluffy
Mix in eggs and vanilla
Reduce speed to low and gradually add the flour mixture
Once combined, stir in the oatmeal; then carefully stir in blueberries
Chill dough in refrigerator for at least two hours (see note)
Once dough has chilled, pre-heat oven to 350 degrees and line baking sheets with parchment paper
With a large cookie dough scoop (~3 tablespoons), place cookie dough balls about 2-3 inches apart from one another
Bake cookies 15-17 min until edges are golden brown and center still looks slightly underbaked (they will continue to set as they cool)
Slide parchment paper with cookies onto a wire rack and allow to cool completely before eating (see note)
Notes
Cookie dough must be chilled at least two hours and may be chilled up to two days before baking Allow cookies to cool completely and set before removing from parchment paper or they will break and fall apart Store baked cookies in an airtight container at room temperature up to three days or in freezer up to one month
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/blueberry-crisp-oatmeal-cookies/