Time 27m Yield 30 cookies, 30 serving(s) Number Of Ingredients 11 Steps:
- In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
- In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
- Once combined, fold in the blueberries.
- Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.
Time 30m Yield 3 dozen. Number Of Ingredients 11 Steps:
In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Yield yields 24 cookies (1 per serving) Number Of Ingredients 11 Steps:
Heat oven to 375°. In a large bowl combine flour, oats, baking soda, cinnamon and salt. In another large bowl beat butter and brown sugar until fluffy and well blended. Add egg, milk and vanilla; continue beating until smooth. Stir in flour mixture. Beat on low speed just until blended. Stir in blueberries. Drop rounded tablespoons onto lightly greased baking sheets. Bake about 12 minutes or until golden brown. Let cool on sheets for 4 minutes. Remove to wire racks to finish cooling.
Time 22m Yield 3 dozen Number Of Ingredients 11 Steps:
In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder. Gradually add to the creamed mixture. Stir in blueberries. Drop by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 350 degrees for 12-14 minutes. Remove to wire racks to cool.
Time 2h Yield Twelve 4-inch cookies Number Of Ingredients 12 Steps:
In a medium bowl, whisk both sugars with the coconut oil and lemon zest until smooth. Whisk in the egg and vanilla extract until incorporated. With a rubber spatula, stir in the flour blend, baking soda, salt and cinnamon until smooth. Stir in the oats and blueberries until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour. Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper. Portion the dough into twelve 2-ounce portions using a 1/4 cup measure or a 2-ounce cookie scoop. Using your hands, form the dough into pucks. Evenly space 6 of the pucks on each prepared baking sheet. Bake on the upper and lower oven racks for 14 to 16 minutes, rotating the baking sheets halfway through and swapping the positions on the racks, until the edges of the cookies are golden brown. Let cool on the baking sheets.
Time 40m Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated. Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries. Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart. Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
Time 55m Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Whisk flour, baking powder, and baking soda together in a bowl. Beat sugar and butter together in a bowl with an electric mixer until light and fluffy; add eggs and beat until creamy and smooth. Add oats, chocolate chips, and blueberry jam; beat until evenly distributed. Mix flour mixture into blueberry jam mixture until just combined. Drop spoonfuls of dough, 2-inches apart, on prepared baking sheet. Bake in the preheated oven until golden brown, about 10 minutes. Transfer to a wire rack to cool completely.
Number Of Ingredients 10 Steps:
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.) Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13 to 15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
