Friday, August 29, 2014

Blueberry White Chocolate Chip Oatmeal Cookies

Another sweet treat enhanced by the fruits of the season. Blueberries are just about out of season, but there are still some available in New England. I suggest if you can get your hands on some of the fresh, tart berries, grab them and immediately make these cookies. The soft cookies have all the good stuff. One of my top requests for cookies from my family, particularly my niece, Elyse, and my Dad, are my Oatmeal Cranberry cookies. And Elyse has a spot in her heart from fruit-flavored goodies. So when her birthday rolled around last month, I knew I needed to share these with her. These cookies are hearty but not heavy with a touch of sweetness added from white chocolate chips and fresh blueberries bursting throughout. And the pairing of oatmeal and blueberries seems to be the perfect way to bridge the gap between summer and fall.

Reading through this recipe from Reeni at Cinnamon Spice and Everything Nice, I just kept thinking of Elyse and knew I had to make these for her birthday baking. No major alterations to Reeni's recipe, although as per usual, I really beat my butter and sugar to create a nice light, airy dough. I didn't speckle the tops with white chocolate chips, and I don't think anyone missed them since there were plenty in the dough. And--just because--I might have tossed in a few more blueberries. Let's just say there were no complaints.

Blueberry White Chocolate Chip Oatmeal Cookies


1/2 cup butter, room temperature
1 cup brown sugar, packed
1 egg, room temperature
1 teaspoon vanilla extract
1 1/2 cup quick oats
1 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3/4 to 1 cup fresh blueberries
3/4 cup white chocolate chips

In the bowl of a stand mixer or a large bowl with a hand held mixer, beat butter until creamy. Add brown sugar and beat on medium-high speed for 3-5 minutes until light and fluffy, scraping sides of bowl as needed.

Reduce speed and add egg, then vanilla. Increase speed to medium-high and continue to beat until incorporated, about 2 more minutes.

In a medium bowl, whisk oats, flour, cinnamon, salt, baking soda and baking powder until combined.

With mixer set to low speed, gradually add oat mixture to butter mixture until fully incorporated, taking care not to overmix.

Rinse the blueberries and pick through to remove stems. Pat dry and add to dough with white chocolate chips. Fold in by hand.

Using a medium cookie scoop, drop dough into parchment or Silpat lined baking sheets.

Bake cookies at 350 degrees F for 10-12 minutes, until just set.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and cool on pans for 5 minutes before transferring to wire racks to cool completely. Once cooled, store in an airtight container.

Makes 3 dozen cookies.

Happy Baking,
The Cookie Princess

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