I have been going through a total blueberry phase. I do that a lot with food. Eat something until I am completely sick of it and then even the mere thought will gross me out. Or I use an ingredient over and over until people are completely tired of eating whatever I’ve made. But for now I just want to eat blueberries or put them in things to be eaten. Remember the blueberry muffins (I’ve already made them multiple times) and now these Blueberry Oatmeal Cookies. And I could totally go for some blueberry pancakes (maybe this weekend!).
I’m not even sure when blueberries are in season. Living in Southern California, it seems like everything is in season always and forever. It’s not like we actually have seasons anyway. I can really only remember two occasions when it rained this winter. And when we wanted to see a variation in the weather, we had to drive two and a half hours.
ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (8 ounces) unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned oats
- 1 cup blueberries
- 1 cup powdered sugar
- juice of one lemon
instructions
- Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper.
- Whisk the flour, baking powder and salt in a small bowl and set aside.
- Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, and then mix in the vanilla.
- Stir in the flour mixture with a wooden spoon or large rubber spatula, then stir in the oats and blueberries. Be careful not to break the blueberries while stirring.
- for full recipe see here : ahappyfooddance.com
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