Blueberry White Chocolate Oatmeal Cookies seemed like the perfect fit for September and back-to-school. Even though my children are grown, this is the kind of cookie that they would have looked forward to finding in their lunch or waiting for them after school. They’re familiar yet new at the same time. I came across this one several months ago but it wasn’t until I went to bake them that I realized the website is by the same author as a new cookbook we have in our collection, The Fresh Eggs Daily Cookbook. I do not have chickens at home (nor do I want them!) but I enjoy this cookbook more than I expected to. It is more than just a book on how to make eggs for breakfast. I hope you try the cookies and that you get a chance to check out the book for more delicious ideas.
Blueberry White Chocolate Oatmeal Cookies
Plain oatmeal cookies are elevated with the addition of white chocolate chips and dried blueberries.
Yield: 2 dozen cookies
Ingredients:
- 1-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup brown sugar
- 2 fresh Eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 cups old-fashioned oats
- 3/4 cup dried blueberries
- 3/4 cup white chocolate chips
Instructions:
- Heat oven to 350 degrees. Whisk the flour, baking soda and salt in a small bowl.
- In bowl of a stand mixer, beat butter and brown sugar until creamy. Add the eggs, one at a time, and vanilla. Slowly pour in the flour mixture on low speed until incorporated. Add oats, blueberries, and chips; mix until well combined.
- Drop dough onto an ungreased cookie sheet using an ice cream scoop.
- Bake for 10 minutes or until light golden brown.
- Cool on cookie sheet for a minute or two and then remove to wire rack to cool completely. Store in airtight container.
These cookies also freeze beautifully so make a double batch and freeze half for later.