Some cookies automatically make you feel warm and cozy, and they bring memories of childhood to the forefront. One such cookie is Oatmeal. You can get them with icing, nuts, or raisins. No matter which route you take, they are sure to trigger a memory for someone.

I remember my mom always having at least the store bought version on hand during the summer. My friends would come over and among our snacks to recharge our low batteries, there would inevitably be oatmeal cookies. God, I love a good oatmeal cookie.

These guys can be crispy or soft. Some people use them as snacks, and others use them as a breakfast replacement. The recipe I created is both of the latter options. These guys are soft and cake-like, which makes them a great breakfast on the go. The blueberries add a burst of bright, tartness to counter the depth of the toasted oats, cinnamon, and ginger.  If you choose to you can glaze them with a traditional powdered sugar icing to add a bit more sweetness.

These cookies are sure to make you think of home. There are so many layers of flavor that they are sure to please even the most difficult palette. Enjoy!

Oatmeal Blueberry Cookies

14 TBSP Unsalted Butter, softened
3/4 Cup firmly packed Brown Sugar
1/4 Cup Granulated Sugar
2 Eggs
1 TSP Vanilla Paste
1 1/2 Cups All-Purpose Flour
1/2 TSP Ground Ginger
1 TSP Baking Soda
1 1/2 TSP Ground Cinnamon
1/2 TSP Kosher Salt
3 Cups Toasted Rolled Oats
1 Pint of Blueberries, tossed in flour

Procedure:
Preheat the Oven to 350F
In the bowl of an electric mixer, cream the butter and sugars together on medium-high until light and fluffy.
Combine the flour and remaining dry ingredients except the oats.

On a lined sheet pan, place all the oats in a single layer and toast in the oven for 15-20 minutes, or until lightly golden and fragrant.
Reduce the speed and incorporate the eggs one at a time. Add the vanilla paste.
On the lowest speed, pour in the flour mixture and process until combine and turn off the mixer.
Fold in the toasted oats and coated blueberries.

Using the cookie scoop and water method, scoop out rounded mounds of dough. Dip your fingers in the water and lightly flatten the top of each cookie.
Bake for 10-12 minutes, or until golden brown around the edges and the top.
Remove from the oven and place cookies on a cooling rack and serve.

Oatmeal Blueberry Cookie Card