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.
That two and a half hour drive was actually to go to Big Bear for snowboarding. We had been dying to go, but the weather was never working in our favor, so we just decided to go for it. It was fun and a picture perfect day, but there was barely any snow. I was snowboarding in a light jacket and no gloves! And even though we got home and it was dusk, it was still warm enough to walk around in a tee shirt. I know, cry me a river. But you do miss a change in weather every now and then.
Back to the cookies, which were actually a request. My boyfriend had gone to the Philippines for work and the Starbucks there had blueberry oatmeal cookies. I kept asking him about all the different and weird things he was eating (because that’s what’s important to me) and he kept raving about these cookies.
I tried to make them as similar to the ones he had described, but I don’t think they ended up being that close. I used fresh blueberries instead of dried, and it definitely resulted in a loser cookie, but I’m sure it also made for a tastier cookie. The added lemon glaze was also all me, but it gives the cookie that extra bit of sweetness they were lacking when I first tried one out of the oven. And who doesn’t love a hint of lemon? They are fresh and bright and perfect for spring.
I haven’t yet overloaded on blueberries, but I am definitely working at it!
- 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
- 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.
- Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart,
- Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 12-14 minutes.
- Cool the cookies on the baking sheet and then transfer to a wire rack.
- Once cookies are cool, mix the powdered sugar and lemon juice together. Depending on your desired consistency, you can add more or less powdered sugar.
- Drizzle glaze on top of cookies and let sit until glaze has hardened.
- Store cookies in an airtight container.