Last Tuesday while grocery shopping, I picked up a little box of those humongous blueberries and I instantly wanted to put them to good use! So, as soon as I was done with my to-do list that day, I baked us a whole batch of blueberry oatmeal chocolate cookies for dinner. Yes, dinner...because sometimes there are days that you just want to rebel from everything and do your own thing and that day my thing was cookies and cold milk:). Luckily, Balazs loved the idea as well and we cleverly convinced ourselves that we had a proper meal since those soft, chewy and moist goodies are full of healthy oats and antioxidant-packed blueberries.
Anyway, I promise you want to make them tonight because not only your kitchen will smell amazing and your tummy will feel great, but also because you deserve a little treat this Tuesday! Btw: They are so good that this morning the first thing Balazs said to me after he woke up was: Those blueberry cookies were really something special :) Yes, there were!
Did I manage to convince you? :) xo
Blueberry Oatmeal Chocolate Cookies
(Recipe adapted from Lady and Pups and All recipes)
Makes about 20 smaller and 14 bigger cookies
- 1/2 cup (1 stick/113 grams) of unsalted butter
- 2/3 cup light brown sugar
- 1 large egg
- 1/4 vanilla bean
- 3/4 cup (101 grams) of all-purpose flour
- 1/2 tsp of salt
- 1/2 tsp of ground cinnamon
- 1/4 tsp of baking soda
- 1 1/2 cup (136 grams) oats
- 1/2 heaping cup (85 grams) of chopped milk chocolate
- 1 cup (125 grams) of frozen or fresh blueberries
Preheat the oven to 365ºF/185ºC. Melt the unsalted butter and the sugar in a small pot over medium heat and mix occasionally until smoothly combined. Next, take the pot off the heat and let it cool off for a few minutes. When cooled, add the large egg, the vanilla, the all-purpose flour, the salt, the ground cinnamon and the baking soda right into the pot and mix again until smooth. Next add the oats, the chopped chocolate and the blueberries, and fold in gently until evenly mixed. Scoop about 1 tbsp of cookie-dough onto a parchment-lined baking-sheet, with about 1″ of space in between each. The dough should be firm enough to shape with your hands. Make round dough-balls for taller/thicker cookies, or press them down into disks for thinner cookies. Bake in the oven for 10~13 mins, until the edges are set and the centre pretty soft. Let them cool for at least 10 mins on the baking-sheet before eating. Ta dah!
P.S: Homemade blueberry sorbet and Nutella + blueberry French toast.
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