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 didn’t bake cookies this week. I was out of town for a few days, and just got back last night. But here’s a favorite tried and true recipe of mine.
Soft Oatmeal Raisin Cookie Recipe
1 cup raisins
1 cup of water
3/4 cup of soft margarine
1 1/2 cups white sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
2 cups rolled oats
1/2 cup chopped nuts (optional)
Simmer raisins and water over low heat until raisins are plump, about 20-30 minutes. Drain liquid into measuring cup. Add water to make 1/2 cups. Set aside. Cream together margarine, sugar, eggs and vanilla. Stir in raisin liquid. Blend together flour, baking powder, baking soda, salt, cinnamon and cloves. Add to creamed mixture and mix well. Fold in oats, nuts and raisins. Drop by teaspoonful onto greases baking sheets. Bake at 400 degrees for 8 to 10 minutes.
Well, I made these because they just looked and sounded really good to me. Usually I make cookies for my son, but these were for me. They reminded me of those fancy Pepperidge Farm cookies that I never buy because one, I think they cost too much, and two, I’d eat the whole bag in one night.
Milk Chocolate Florentine Cookie Recipe
2/3 cup of Butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all purpose flour
1/4 cup corn syrup
1/4 cup milk
1 tsp vanilla
1/4 tsp salt
1 3/4 cups milk chocolate chips
Preheat oven to 375. Line baking sheets with foil.
Melt butter in medium sauce pan. Remove from heat. Mix in everything, but the chocolate chips. Drop by level teaspoons on to lined baking sheets. Spread thinly with a rubber spatula.
Bake for 6 to 8 minutes. Cool completely on baking sheets on wire racks. Peel from foil.
Melt chocolate chips in microwave 1 minutes. Stir. If not completely melted microwave in 15 second intervals until. Stir between each time. Spread melted chocolate on half flat side of half the cookies. Top with remaining cookies.
First I love this recipe because there’s little mess to clean up. No mixer required, and just the one pot and a microwave safe dish. If you’re careful your baking sheets even stay clean since they’re lined with foil. And yes, the foil is necessary. Without, you will never get these sticky cookies off the sheet.
I discovered you have to be very careful with the baking time. Too long and the edges burn. Too short and the cookies come out gooey and sticky. Just as the edges start to brown ever so slightly take them out of the oven. The one saving grace is that because these cookies are so crisp, if you do burn the edges, you can crumble most of the burned part off with you fingers and salvage the cookie. Also they must be totally cool or they will not peel off the foil. You’ll end up scraping little torn pieces of foil off the backs of the cookies.
It only took about a minute and 15 seconds to melt the chocolate chips. I’m not sure I had quite 1 3/4 cups, because I’d even a few small handfuls out of the bag one day when I had a chocolate attack and couldn’t find any other in the house. But, even with the missing chips, I had plenty to fill the cookies.
These are good. There’s just something about chocolate and oatmeal together. The only thing that goes better with chocolate is peanut butter. (Combine all three and you’re in heaven.) Anyway these are yummy and pretty fancy. They’ll impress your friends, because they look like they took a lot of time to make.
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.
1/2 c. butter
