Monday, July 19, 2010

Oatmeal Blueberry Cookies

The blueberries are here! We've been picking these like crazy and I thought, since I'm in the throws of preserving them, I would show you the many ways I preserve this harvest. At Money Saving Maine-iac you can check in everyday this week and follow this the series Five Days, Five Different Ways.

Oatmeal Raisin Cookies
  • ½ pound (2 sticks) butter, softened
  • 1 c. firmly packed brown sugar
  • ½ c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1½ c. all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp. salt (optional)
  • 3 c. oats
  • 1½ c. dried blueberries

A neighbor friend Linda C. gave this recipe to me a last year back before moving to Florida. It looks like it is loosely based on the Quaker Oats recipe.

1.) Heat oven to 350 degrees. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well.

2.) In a separate bowl, combine flour, baking soda, cinnamon and salt; mix well. Add oats and dried blueberries.

3.) Combine the Dry and wet ingredients.

4.) Drop dough by rounded tablespoonfuls onto parchment lined cookie sheets.

5.) Bake 10 to 12 minutes or until light golden brown.

These cookies are delicious. There are never any complaints from the Peanut Gallery but I think the next time I bake these I'll try substituting 1/2 cup shortening for 1/2 cup of the butter. I think the texture will be more to my personal liking. This recipe is a definite 4 spoons!

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1 comment:

  1. Hey - a great way to preserve some of your berries would be making up several batches and freezing the cookies in balls! I love this as I can have just a few cookies or a whole bunch without all the work involved in making the cookies!


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