Summer is in full swing here in the midwest! Days have been spent playing yard games with friends, taking Bear on mini adventures around town, and enjoying the little freedoms sweet summer brings.
One of my favorite things about summer is the fruit! Apples, nectarines, blueberries... the list goes on. I've always been more of a veggie girl than a fruit lover, but I've been putting in the effort to eat more of the fruit I really enjoy. I bought a pint of blueberries at the store the other day and have been trying to think of the many ways I can use them in recipes. The first thing I thought of? Cookies. Oh yes, cookies. I scoured through my cookbooks and the internet in search for a blueberry cookie recipe that just screamed "must savor me!" Alright, it wasn't that dramatic, but goodness these cookies are awesome!!
One of my favorite things about summer is the fruit! Apples, nectarines, blueberries... the list goes on. I've always been more of a veggie girl than a fruit lover, but I've been putting in the effort to eat more of the fruit I really enjoy. I bought a pint of blueberries at the store the other day and have been trying to think of the many ways I can use them in recipes. The first thing I thought of? Cookies. Oh yes, cookies. I scoured through my cookbooks and the internet in search for a blueberry cookie recipe that just screamed "must savor me!" Alright, it wasn't that dramatic, but goodness these cookies are awesome!!
I tweaked the recipe a bit for a few reasons.
1. I didn't have vanilla extract in my pantry (wahh!) so I used skim milk
2. I wanted to make these recipes a little healthier by using rice flour (gluten-free)
3. The original recipe makes 2 dozen cookies and I changed the measurements in order to make 18 cookies. Because when you live alone, you don't need to be tempted by 24 delicious cookies! (As if 18 isn't enough...)
Directions
Set your oven to 375ºF. Grab a baking sheet and line it with parchment paper. I use a baking mat and it works wonders! Super easy to clean and reuse and nothing ever sticks.
Go ahead and grab two mixing bowls and a whisk.
In one of the bowls (I used the bigger one of the two) beat the butter, brown sugar, and white sugar together. If you have a hand mixer, go you! When it's creamy and smooth you can go ahead and add the egg and milk and beat together for 2 minutes. Set this bowl aside.
In the other bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Once everything is whisked, add it into the butter mixture. Mix until it is just combined and then grab ahold of your oats and blueberries and gradually fold these into your mixture. This put a grin on my face... who doesn't love some cookie dough?!
In the other bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Once everything is whisked, add it into the butter mixture. Mix until it is just combined and then grab ahold of your oats and blueberries and gradually fold these into your mixture. This put a grin on my face... who doesn't love some cookie dough?!
Spoon out the dough and set them about 2 inches apart. I like my cookies barely crisp and 11 minutes in the oven did the trick. If you want them to be golden brown, let them bake a few extra minutes. So now we wait.
Bear makes the wait time go by faster :) Also, he's
usually not camera shy.
I transfer them immediately to a plate for them to cool. If you have a wire rack handy, lucky you!
I am so happy with this recipe. The cookies turned out moist and you can taste the hints of blueberries and oatmeal. So good!
usually not camera shy.
I transfer them immediately to a plate for them to cool. If you have a wire rack handy, lucky you!
I am so happy with this recipe. The cookies turned out moist and you can taste the hints of blueberries and oatmeal. So good!
Looking forward to using this yummy fruit in many more recipes this summer!
- What are your favorite blueberry recipes?
- What new kitchen experiments have you tried and conquered?