These cookies are one of my favorite ways to use up a bountiful harvest of blueberries! They’re like a fruit crisp in a cookie. Of course, I’ve tweaked this recipe to make it lower in sugar and higher in fiber than the original but it’s just as delicious. Enjoy!
A lovely texture. These are really easy to work with and form into nice round scoops.
Each cookie has one or two blueberries embedded into it. The combination of the brown sugar called for in the recipe and from the natural sugar from the fresh berries make it the perfect level of sweetness.
Blueberry Crisp Cookies
1/2 cup butter, softened
3/4 cup organic brown sugar, loosely packed
1 tsp vanilla extract
1-1/2 cups quick-cooking oats (regular oats work too)
1 cup whole wheat pastry flour (*see options below)
1 to 2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 baking powder
1/2 to 1 cup blueberries (fresh or frozen)
In a mixing 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 blueberries (gradually so you don’t have too many). Drop by heaping tablespoonfuls 2 inches apart onto lightly greased, Silpat, or parchment lined baking sheets. Bake at 350 degrees for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: about 3 dozen