Friday, September 14, 2012

Blueberry Oatmeal Cookies


       My friday morning was a very dark and windy one. I can tell fall is quickly approaching and making herself known with the cold mornings and the first signs of the leaves changing. I made a wonderful soup lastnight so I know the cooler weather is coming on!

Is anyone still able to get fresh blueberries? I can but they are getting pretty spendy now. I made these a few weeks back when we had a deal on blueberries at the store. We totally fell in love with the wonderful healthy cookies and I am pretty sure that I ate some for breakfast and possibly lunch too. The fresh pop from the blueberries is just wonderful. I'm seriously loving the old fashioned rolled oats that I was finally able to find while shopping in Germany a few months back. They can be found here in The Netherlands but like most things..they are harder to find and when you do find them they are more expensive than in Germany. It's always a perfect excuse to zoom over the border and shop in Germany  :) A crazy life I live sometimes..jumping borders to food shop!

Blueberry Oatmeal Cookies

1 cup Old-Fashioned Rolled Oats
1/2 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/2 tsp. Salt
1/4 tsp. Ground Cinnamon
1/4 tsp. Baking Soda
4 TBS Unsalted Butter,melted and slightly cooled
1 Large Egg
1 TBS Milk
2 tsp. Vanilla
1/2 cup Packed Light Brown Sugar
1 cup Fresh Blueberries

Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper;set aside.

In a bowl,combine the oats,flours,salt,cinnamon and baking soda.

In a medium bowl,combine the butter,egg,milk,vanilla and brown sugat. Add the dry ingredients to the wet and stir just until combined. Gently fold in the blueberries. 

Spoon heaping tablespoons full of dough onto prepared pan about 2-1/2 inches apart ( If dough sticks to much to the spoon spray the spoon with some nonstick spray.)

Bake 10-14 mins until edges are set and the cookies are beginning to brown but are still soft,puffy and underdone. Let coole for 10 minutes. Store in airtight container for up to 2 days.

Yield:12-18..depends on your heaped spoonful of dough
Source:Sweet Happy Life and America's Test Kitchen Healthy Family Cookbook