I am taking a break from weeding to share this wonderful cookie recipe. I had everything set out on the counter, and made them quickly this morning. I like that this recipe doesn't make a million cookies. They all fit on one extra large cookie sheet. (the size the professionals use)
We are having houseguests next weekend, and I don't think I have weeded in a month. I needed a nudge. And my friend Paula dropped off some blueberries she picked, so I quickly froze a cup of them for this recipe.
Here is the recipe for the cookies, but you really need to go to the beautiful blog that shared the recipe. And to Monique's blog for alerting us.
To Print the recipe, click here.
Makes: approx 22 cookies
In absolute urgencies, you can skip browning the butter and just melt it in the microwave inside the same bowl… It doesn’t make a huge difference actually.
The frozen blueberries can probably be applied to other non-oatmeal cookie-doughs that need firming as well. Due to the blueberries, these cookies have a higher moisture-content than normal oatmeal cookies. So keep them uncovered in whatever container you decide to store them with.
Ingredients: oatmeal cookie adapted from allrecipes.com
- 1/2 cup (1 stick/113 grams) of unsalted butter
- 1/3 cup (71 grams) of granulated sugar
- 1/3 cup (63 grams) of dark brown sugar
- 1 large egg
- 1 tsp of vanilla extract
- 3/4 cup (101 grams) of all-purpose flour
- 1/2 tsp of salt
- 1/2 tsp of ground cinnamon
- 1/4 tsp of baking soda
- 1 1/2 cup (136 grams) of quick-cooking oats
- 1/2 heaping cup (85 grams) of chopped semi-sweet chocolate (I used chocolate chips)
- 1 cup (125 grams) of frozen blueberries
Preheat the oven on 365ºF/185ºC
Melt the unsalted butter in a small pot over medium heat, and continue to cook for approx 5 min until the butter has turned clear and the milk solids are browned. Pour the browned butter into a large bowl and let cool slightly for 5 min. Then add the granulated sugar and dark brown sugar, and whisk until smoothly combined. Add the large egg and vanilla extract, and whisk until thick and velvety. Sift the all-purpose flour, salt, ground cinnamon and baking soda right into the bowl, then whisk again until smooth. Switch from the whisk to a spatula, then add the quick-cooking oats and chopped dark chocolate. Fold the mixture until evenly incorporated. Add the frozen blueberries and fold again until even. The cookie-dough will instantly firm-up as the frozen blueberries are mixed in.
Scoop about 1 1/2 tbsp of cookie-dough onto a parchment-lined baking-sheet, with about 1″ of space in between each. The dough should be firm enough to shape with your hands. Make round dough-ball for a taller/thicker cookie, or press it down into a disk for a thinner cookie. Bake in the oven for 12~13 min, until the edges are set and the center slightly soft.
Let cool for at least 10 min on the baking-sheet before transferring to a cooling rack. Or NOT. These cookies will keep moist uncovered at room-temperature.
Joe was "weed whacking" and took down part of my clematis vine by accident. I sighed for a brief second, and then put the vine in a vase on the table.
Hope you are enjoying this summer Saturday!
xo
Debbie
