I’ve got a bunch of blueberries in my freezer still from last summer, so I’ve been looking for some ways to use them besides making muffins. I googled Blueberry Cookies to see if there was such a thing and several recipes popped up. I settled on this one.
Blueberry Oatmeal Cookie Recipe
1/2 c. butter
1 c. packed brown sugar
3/4 c. granulated sugar
2 eggs
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 c. quick cooking oats
1 c. chopped nuts
1 c. fresh or frozen blueberries
Cream butter until soft and fluffy. Gradually stir in sugars. Beat in eggs. Stir in remaining ingredients. Fold in blueberries. Drop dough by heaping spoonful onto a cookie sheet. Bake at 400 degrees for 10 to 12 minutes or until cookies are lightly browned.
NOTE: Frozen berries are easier to work with.
These should be called Blueberry Muffin Top Cookies. (Does anyone remember the Muffin Top episode of Seinfeld?) That’s what the final product reminds me of. The best part of the muffin, the browned, flavorful top. They are yummy and you could eat these for breakfast or a snack.
At the bottom the recipe recommends using frozen rather than fresh berries. I thawed mine because I wasn’t paying attention the first time I read the recipe and missed that little note. It was difficult to stir them in with out smashing them. Mixing in the blueberries frozen would make much it much easier.
Some added information would have made the recipe better. First it says to place by heaping spoonfuls on the cookie sheet. A teaspoon size drop is plenty, and they need to placed a good 2 inches apart because they spread a lot in the oven. My first batch came out more like one giant cookie. Also they have a tendency to stick to the pan a bit, so for the second batch I coated the pan with a little non-stick spray.
I made these and I told myself I was going to be good and only have one today. I ate four. I just couldn’t help myself. So Good!
Peanut Butter Oatmeal Rounds with Chocolate Chips Recipe
3/4 cup butter, softened
1/2 cup peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup semisweet chocolate chips
Preheat oven to 375 degrees. Beat together butter and peanut butter until well combined. Add sugars, and baking powder and soda. Beat until combined. Beat in eggs and vanilla. Beat in flour. Stir in oats and chocolate chips.
Drop by rounded teaspoons on to ungreased baking sheet. Bake 10 minutes or until light brown around edges.
Recipe from Better Homes and Gardens New Cookbook
These came out just perfect. Crispy outside, soft and chewy when you bite into them. And full of chocolate. I love it when a recipe actually works the way the book says it will. The baking time was even dead on. Usually I at least need to adjust that. I did put in more than a cup of chocolate chips. I just dumped in the whole 16 oz. bag. Probably why I can’t stop eating them!
O.K., O.K.! So it’s not a cookie. It’s a bar, but it’s a desert you can eat with you fingers, so for my purposes it counts. (Desert you can Eat with your Fingers of the Week just doesn’t have the same ring to it.)
Oatmeal Raisin Bar Recipe
1 cup of flour
1 cup of quick oats
2/3 a cup packed brown sugar
1/4 tsp baking soda
1/2 cup butter
3/4 cup of water
2 tbs of sugar
2 teaspoons of corn starch
Preheat oven to 35o degrees. Grease a 9×9 inch baking pan. Stir together flour, quick oats, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Measure out a 1/2 cup of crumb mixture and set aside. Press remaining crumb mixture into the bottom of a baking pan.
In a medium saucepan combine water, sugar, cornstarch and raisins. Cook and stir until thick and bubbly. Spread raisin mixture over crust. Sprinkle remaining crumb mixture on top. Bake for 30 t0 35 minutes.
From the Better Homes and Gardens New Cookbook
I came home from the store with all the ingredients to make oatmeal raisin cookies. As I was unpacking my groceries I discovered that somehow the eggs I’d put in the cart didn’t make it home. So I tried this egg-less recipe for Oatmeal Raisin Bars. I’d never made them before. They were very simple to make, and so full of wholesome ingredients that you could serve them for breakfast. I think the crust could use a little spice, like some cinnamon, but they are good. The recipe says that you can substitute the raisin filling for canned fruit pie filling such as blueberry or apple or fruit preserves such as strawberry.
I don’t bake as often as I should for my family. I also have a wonderful KitchenAid Stand Mixer that doesn’t get nearly enough use. Well, that’s changing. I’m going to make homemade cookies every week. On Mondays I’ll do a post featuring the Cookie of the Week. (I planned this before I decided to go on my 10 Pounds in 5 Weeks diet. I’ll just have to keep the tasting to a few nibbles.)
I have a few tried and true recipes that I stick to when I do bake. It would be nice to add some more to my repertoire. If you have a cookie recipe that you love and would like to share, post it in a comment or email it to me at a mommiedaze@gmail.com. Make sure you leave a link to your blog or email address so I can contact you, because if I feature your recipe as the Cookie of the Week, I’ll send you a cookie cutter as a thank you.
The first Cookie of the Week is an M&M Cookie. It’s pretty basic. My son loves cookies and he loves M&Ms. I found this recipe online at Recipe Zaar.
1 cup margarine (this should have 65-70% vegetable oil in it to cook properly, check package)
1 cup light brown sugar, packed
1/2 cup white sugar
2 eggs
2 teaspoons real vanilla (please do not substitute)
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
14 ounces M&M’s (plain)
Cream margarine and sugars, then add eggs and vanilla. Add dry ingredients and finally add 1/2 M&M’s. Drop by teaspoon onto greased cookie sheet placing remaining M&M’s on top of each cookie. Bake at 350° for 10 minutes or lightly browned. Can make frozen balls of dough to take out and bake as needed.
1/2 c. butter
