Friday, September 16, 2011

Blueberry oatmeal cookies: a recipe

Blueberry oatmeal cookies
Blueberry oatmeal cookies were not what I had planned.

Earlier in the week, I made a really yummy and easy apple and pear crumble -- so perfect for a Friday fall blog post. I even remembered to take some good prep shots, which I often forget to do.

I made it just after dinner, so there was insufficient natural light in my kitchen to photograph the final product. If I try to photograph food after sundown, it turns out looking like something you wouldn't want to see in the garbage, let alone eat, so I usually shoot post-sundown creations the next morning.

So we enjoyed half of it for dessert.

And then the other half for breakfast.

And only then did I realize I forgot the photo. Crap.

Very helpfully (and hungrily), Mr. Ninj suggested I simply make more, but by then the deer had finished off all the pears in the wee orchard (damned vermin -- be warned, hunting season begins in a mere two weeks and I've got big plans for venison jerky).

So, rather than leave you hanging on a Friday, because I know that you simply depend on these posts to learn what you should make over the weekend (insert snorting laugh here),  I whipped up some lagniappe for you: chewy blueberry oatmeal cookies from Dinner with Julie.

She describes them as more like blueberry muffin tops than cookies, and I'd have to agree. I made a couple of slight modifications from her original recipe which will help hold the cookies together better, if you use frozen blueberries, as I did (after all the blueberry picking in August, we've got a ton in the freezer -- yay!).

And you can totally scam eating these for breakfast, what with the fruit and the oats.

The same holds true for the crumble. Sorry I don't have a picture to prove it.

Blueberry Oatmeal Cookies (slightly adapted from Dinner with Julie)

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1 cup packed brown sugar
1  egg
1 tsp. vanilla
1 cup flour
1 1/2 cups old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
2/3 cup blueberries, fresh or frozen


Preheat the oven to 350°F.

Beat the butter, oil and brown sugar until creamy, then beat in the egg ad vanilla.

Add the flour, oats, baking soda and salt and mix until combined; fold in the blueberries. Drop large spoonfuls on a baking sheet and bake for about 15-20 minutes, until set around the edges but still soft in the middle.


  1. mmmm, cookies you can eat for breakfast! What's not to love. I always feel like it's wasting fresh berries to use them in baking (clearly I never have an overabundance) so I'm glad to see recipes using frozen berries.

  2. Time for me to buy GF oats again!

  3. So my husband will love this recipe. But I'd really like the apple and pear crumble recipe - even without the picture. Apples are in abundance here!

  4. Cristina: I'm hoping to make the crumble again in the next week, so you will see the recipe at some point.

    Jenn: I've been amazed lately at the cool GF products and ingredients I've been seeing.

    Achmed: You could also use craisins or dried cherries, if you don't have frozen berries.

  5. Better late than never but I finally got around to making these. Even I who do not like blueberries must say they look mightly tasty!

  6. So glad you liked them. Now on to the muffins? :-)