Good Old Fashioned Blueberry and Oat Cookies
Blueberry season is well underway in most areas so I thought I’d share a favourite blueberry cookie recipe. As long as you know your bladder’s stance on eggs these cookies are very bladder friendly, and so comforting in that real home cooked (or should I say “baked”) kind of way. If you prefer a softer, chewy cookie in this instance like I do, than you’re going to want to pull them out of the oven as soon as the sides start to turn golden and they are just set, they will firm up a bit as they cool. Doing it this way ensures a sort, delectable blueberry cookie.
You can always be naughty too and eat them with big dollops of whipping cream, Cool Whip, clotted cream or custard. However you enjoy them, they are excellent and the perfect sort of cookie to pack along for road trips and picnics.
Good Old Fashioned Blueberry and Oat Cookies
1 ½ cup rolled oats (instant are fine)
1 ¼ cups of all purpose flour (organic and/or unbleached if possible, you could also use whole wheat flour here)
½ cup brown sugar
½ cup plus 2 tbsp brown sugar
3 tbsp liquid honey (organic if possible)
½ tsp baking soda
¼ tsp salt (optional)
½ tsp cinnamon (optional, but it is lovely)
1 tsp vanilla extract
1 large egg or the equivalent in egg whites
¾ cups washed and topped (if they have stems) fresh blueberries (you can use more or less if you want)
Preheat your oven to 350°.
Sift the flour salt and baking soda through a sieve into a large bowl; in the same bowl add all the other dry ingredients.
In a separate bowl cream the sugars and the egg (or egg white) together until glossy and pale (either by hand or with a mixer). Add in the egg, honey and vanilla; mix well to combine and gently add in the whole blueberries.
Combine the dry ingredients with the moist, being careful not to break up the berries. Line a cookie sheet with parchment paper or use a non-stick sheet. Drop the blueberry cookie batter by heaping teaspoonfuls onto the cookie sheet and bake for about 7-10 minutes.
Check the cookies after the five minute mark as these tend to cook quickly. Once they are lightly golden on the edges remove from the oven, cool on the baking sheet for a minute or two and then transfer to a cooling rack.
They keep for about 4 days in an airtight container, or put them into a freezer-proof container and toss them in the freezer for up to two months.
Makes around 3 dozen cookies