Description
Get ready to fall in love with a cookie that brings together the best of two worlds: the classic taste of oatmeal cookies and the refreshing zing of blueberries!
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a medium bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if you’re using it. Whisk together until well mixed.
- In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and light brown sugar together until the mixture is light and fluffy.
- Add the large egg and vanilla extract to the creamed butter and sugar. Mix on medium speed until fully integrated.
- Gradually add your dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh blueberries and chopped pistachios.
- Using a tablespoon or an ice cream scoop, portion of dough should be placed onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges turn lightly golden and the centers are set. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container to maintain freshness, especially in humid climates.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 90 mg
- Protein: 3 g