Crispy Oatmeal Cookies with Blueberries

I had already been baking, but I wasn’t happy with how the cookies I had made turned out. I knew that I needed to make a different recipe, but I was also fairly short on time. I do have a well-stocked kitchen, but sometimes even that isn’t sufficient. Thankfully, I was able to select this recipe, and while I made a few edits, it worked perfectly.

This cookie originally called for dried cherries. I’m pretty sure that I had those on hand, but I needed a small amount and I came across freeze-dried blueberries first, and used those. Later when I was typing up the recipe, I realized that I should have added nuts to the cookies, but I didn’t see that in the recipe at all. I guess that happens when you are working quickly! 

These cookies are thin and crispy, but not too thin! I think that the maple syrup in the dough helps them remain a little chewy, and the butter helps with the crispness. The blueberries are very small and they don’t add a lot of flavor. You could use whatever dried or freeze-dried fruit that you have on hand. The cinnamon oat flavor and the texture of these cookies is the real winner. I think you could use this as a base for just about anything, and it would turn out wonderfully. 

Crispy Oatmeal Cookies with Blueberries
1-1/2 cups old-fashioned oats
1/3 cup sugar
1/2 cup packed brown sugar 
2 tablespoons cup maple syrup
½ cup butter, room temperature
1 egg
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
¼ teaspoon salt
1/4 teaspoon cinnamon 
1/4 cup freeze-dried blueberries

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, combine the oats, sugar, brown sugar, and maple syrup. Stir on low to mix. Add the butter, egg, and vanilla to the oats, and mix on medium until the mixture is well combined. With the mixer running on low, gradually add the flour, baking soda, salt, and cinnamon. Mix until the four almost disappears into the dough. 

Switch to a spatula and fold in the freeze-dried blueberries.

Scoop the dough onto the prepared baking sheets, using about 1-1/2 tablespoons of dough per cookie. The cookies may spread so don’t place too many on each baking pan.

Bake for 10-12 minutes, until the cookies look set and begin to brown along the edges. Allow the cookies to set on the baking sheet for 5 minutes before removing them to a wire rack to cool completely. 

Recipe based on Red Wine Dragons