Blueberry Oatmeal Cookies

Makes about 3 dozen

After baking for other people yesterday, husband requested I make some cookies just for us and handed me the bag of dried blueberries from the pantry.

He loves blueberry Eggos, so I wanted to do something similar: a sweet cookie reminiscent of breakfast with a toasty exterior and soft middle. Mission accomplished.

INGREDIENTS

• 1 c all-purpose flour

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 14 Tbsp (1 3/4 sticks) unsalted butter, room temperature

• 1 c granulated sugar

• 1/4 c packed light brown sugar

• 1 large egg

• 1 tsp maple extract

• 1 c dried blueberries

• Bourbon (sub in water if you prefer)

• 2 1/2 c old-fashioned rolled oats

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DIRECTIONS

1. Preheat the oven to 350 F & line cookie sheets with parchment paper.

2. In a small sauce pan, add the dried blueberries & enough bourbon to just cover. Bring to a boil & then reduce the heat to low. Allow to simmer until about half the liquid is absorbed/evaporated. Then remove from the heat, drain, & allow the berries to cool. Save the blueberry bourbon liquid for cocktails later!

3. Meanwhile, in a medium bowl, use a fork to stir together the flour, baking powder, baking soda, salt, & cinnamon. Set aside.

4. In the bowl of a stand mixer, beat the butter & sugars together on a medium-high speed until fluffy & sticking to the sides of the bowl.

5. Add the egg & maple extract to the sugar mixture & beat until well combined. Scrape down the sides of the bowl with a rubber spatula.

6. Finely chop 1/4 - 1/3 of the cooled blueberries & add to the sugar mixture, beating until evenly incorporated. The mixture should now have a little bit of a blue/purple hue.

7. Set the mixer to a low speed & gradually add the flour mixture.

8. When the flour is fully combined, add in the oats & let the mixer run until all is combined.

9. Scrape down the sides of the bowl with a rubber spatula & then fold in the remaining blueberries.

10. Scoop rounded Tablespoons of dough & space 2-3 inches apart on the prepared cookie sheets. Slightly flatten the tops of each scoop with a flat-bottomed glass & sprinkle the tops with a little bit of granulated sugar.

11. Bake 13-15 minutes or until the edges of the cookies are browned & the centers look set. Let rest 3 minutes on the cookie sheets before transferring to a wire rack to cool completely.