Blueberry Oatmeal Cookies Recipes

Steps:

• 1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
• 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
• 3. Once combined, fold in the blueberries.
• 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.

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.

Steps:

• Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
• Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
• Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
• Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Beat sugar and butter together in a bowl with an electric mixer until light and fluffy; add eggs and beat until creamy and smooth. Add oats, chocolate chips, and blueberry jam; beat until evenly distributed. Mix flour mixture into blueberry jam mixture until just combined. Drop spoonfuls of dough, 2-inches apart, on prepared baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes. Transfer to a wire rack to cool completely.

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.

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.

Steps:

• Heat oven to 350.
• Mix flour, baking soda, salt, cinnamon and oats in large bowl. Set aside.
• Cream butter and both sugars. I do this by hand with a whisk, but a hand mixer would work well too.
• Add honey and egg and stir well with rigid spoon.
• Add smashed bananas.
• Stir in the dry ingredients.
• Add blueberries, about a cup, or as many as you wish. Make sure that they are thawed and drained well if you are using frozen ones so the cookies do not get too mushy.
• Drop by rounded teaspoon on greased cookie sheets.
• Bake for 10 minutes. They will be very lightly browned on the bottom edges. They might look like they are not quite done, but as long as they are set, they should be good. If you cook them too long they will be dry.
• Cool on wire racks and keep airtight, with wax paper or plastic wrap between layers of cookies so they don't stick together. Enjoy!

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.

Steps:

• Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.