Monday, February 7, 2011

Lemon-Blueberry Oatmeal Cookies

I found a bag of dried blueberries in my cabinet and I wasn't sure what to do with them (who knows why I aimlessly buy these things). Then I remembered my motto: When in doubt, bake cookies.
Yield: 5 dozen

2 sticks unsalted butter, softened
1 cup confectioners’ sugar (or other very finely ground granulated sweetener)
2 teaspoons lemon juice
1 tablespoon finely grated lemon zest
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned (or quick cooking) oats
1 cup (6 oz.) dried blueberries

1.      Preheat oven to 325º F.  Line 2 baking sheets with parchment paper.
2.      In a large bowl, mix the butter and maple crystals until smooth and creamy. Add the lemon juice and lemon zest and stir well.
3.      Add the flour, baking soda and salt; mix only until well combined. Add the oatmeal and blueberries; mix only until incorporated.
4.      Chill the dough for about 5 minutes.
5.      Roll dough into walnut sized balls (about 1 tablespoon each) and place an inch apart on the baking sheets (cookies should be kept small because they’re a little delicate).  Bake for 20 minutes or until lightly browned.

adpated from Danish Oatmeal Cookies from
balls of dough before baking
still warm
see the blueberry goodness

1 comment:

Elizabeth (Foodie, Formerly Fat) said...

When in doubt, bake cookies. I love it. And I agree. These look divine. I posted cookies today too, but these are inspiring me to make some cranberry orange oatmeal cookies (since that's what I have on hand in MY cabinet). I might adapt this recipe tonight!

Post a Comment