Blueberry Oatmeal Cookies

April 29, 2018

Servings: 10-12 large cookies

Cook: 15 min

Total: 1 hr 5 min

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Super soft, ooey gooey oatmeal cookies, stuffed with tart blueberries and topped with a crumb topping.

By: A Wholesome New World

Ingredients

• Cookies:
• 1 cup rolled oats
• 1/3 cup of all purpose flour
• A pinch of salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 6 TBSP of unsalted butter at room temp
• 1/2 cup light brown sugar
• 1/4 cup honey
• 1 egg
• 1 cup fresh blueberries
• Crumb Topping:
• 1/4 cup all-purpose flour
• 2 TBSP light brown sugar
• 2 TBSP granulated sugar
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup (1/2 stick) unsalted butter, cold and cut into cubes

Directions

• Step 1 Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
• Step 2 Pull out 2 medium bowls, one for dry ingredients, one for wet. In the first bowl, mix the oats and flour with baking powder, baking soda, and cinnamon.
• Step 3 Melt the butter in the other bowl. Let cool slightly. Whisk in the vanilla, then the egg. Whisk in the honey, then lastly add the sugar.
• Step 4 Stir in the blueberries carefully, then refrigerate the dough for about 30 minutes. Prepare the crumb topping while you wait. Mix flour, brown sugar, granulated sugar, cinnamon and salt in a bowl. Cut the unsalted butter into the dry ingredients. You can use your hands to work in the butter until large clumps start to form.
• Step 5 After chilled for 30 minutes, spoon the cookie dough onto the baking sheet using an ice cream scoop and flatten with the back of a spoon, spacing about 2 inches apart (they will blow up!). Sprinkle the tops with crumb topping carefully.
• Step 6 Bake the cookies for about 14-15 minutes depending on the size of your cookies. Take them out while the center is still soft but the edges have set (for a gooey cookie!) or let them bake an extra few minutes until the centres are set if you like a crunchier cookie.
• Step 7 Cool on the baking sheet for at least 5 minutes before removing them to a baking rack.

According to the national day calendar, tomorrow is “Oatmeal Cookie Day,” so it seemed like a no-brainer that I should be making a batch of these super, soft oatmeal cookies. There is a definitely a spectrum of preferences when it comes to oatmeal cookie texture and size, and I fall clearly on one end: I want mine ooey, gooey in the center, crisp around the edges and the bigger the better. That’s a tall order but these cookies hit all the marks with flying colors!

When I originally envisioned this recipe, I was going for a deconstructed blueberry pie, but then I got sidetracked by learning of oatmeal cookie day and I figured I would run with that instead (I’ll have to go back and explore the other recipe down the road!). I still couldn’t resist adding the “crumb” topping I came up with, but it’s up to you, I’m leaving that step optional. It honestly just makes the cookies even more sugary and buttery, not really all that crumb-y. The blueberries, on the other hand, are a MUST. They become so tender and juicy during the baking process and their tart flavor is a perfect compliment to the rich buttery flavor of the cookie dough.

To be honest, this was a recipe I almost didn’t bother to post, but everyone enjoyed them so much that I felt like I had to! Marc and Gryffin both loved them (Gryffin couldn’t quite say it, but he literally tried to shove the whole thing in his mouth at once so I’m fairly confident that he did!) and even our babysitter enjoyed them so much that she couldn’t stop raving about how yummy they were. (She tries a lot of what I bake so I know when she compliment something she means it!) I’m can be critical of myself in the kitchen, especially when I bake, but that’s why audience feedback is so important! I’ll let you be the ultimate judge, but I’m hoping you’ll be just as impressed as my fan club!

Originally adapted from Sugar Spun Run