While the base for these cookies is quintessentially simple, (just your average oatmeal cookie) the subtle hint of cinnamon, burst of fresh blueberries, pockets of warm white chocolate, and (as every oatmeal cookie demands) slightly chewy oats bring this up a notch from Grandma’s regular recipe.
Preheat the oven to 350 degrees. In a medium sized bowl, combine the dry ingredients and set aside. Cream the butter and sugars until light and fluffy, roughly 2-3 minutes. Beat in the vanilla and egg until well combined. Gradually add the dry ingredients, beating until just mixed. Fold in the blueberries and white chocolate chips.
Drop tablespoons of the batter onto a parchment paper lined cookie sheet. Press them flat then bake until the edges are browned but the center is still moist, about 7-8 minutes. Remove from the oven and cool on a wire rack.
Ingredients
Directions
Preheat the oven to 350 degrees. In a medium sized bowl, combine the dry ingredients and set aside. Cream the butter and sugars until light and fluffy, roughly 2-3 minutes. Beat in the vanilla and egg until well combined. Gradually add the dry ingredients, beating until just mixed. Fold in the blueberries and white chocolate chips.
Drop tablespoons of the batter onto a parchment paper lined cookie sheet. Press them flat then bake until the edges are browned but the center is still moist, about 7-8 minutes. Remove from the oven and cool on a wire rack.
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