Today I decided to make these delicious Blueberry Cinnamon Oatmeal Cookies. Typically, most people think of oatmeal cookies add-ons as being raisins, chocolate chips, or peanut butter. However, I felt like making something a little bit different by using frozen blueberries to make these delicious and fun oatmeal cookies. In order to make this recipe with the ingredients I had on hand at home I had a few modifications I needed to accommodate.
This included using regular all-purpose flour instead of gluten-free flour, butter instead of coconut oil, and chilling the dough for 10 minutes instead of 20 minutes. For the last one, if you use butter you could almost skip this step entirely, as I found the mixture stayed together fairly well even without putting it in the refrigerator. I also added 1 cup of frozen blueberries instead of 1/2 cup, however, I would say use 3/4 cup in the future instead, as I found there were too many blueberries in relation to the amount of cookie dough.
I also decided to add a dash of cinnamon to the mixture because I always feel like blueberries and oatmeal go together so well with cinnamon it felt like it needed to be included. This also might be a bit of a habit from how I like to eat my oatmeal in the morning, as I find the cinnamon really brings out the flavour of the blueberries.
I also ended up using best brown sugar, as I didn't have light or dark brown sugar at hand, and this seemed to work out great. Personally, I find there isn't too much of an issue when it comes to cookie dough in terms of what type of brown sugar is used, unless it's a specific type of cookie that requires extra precautions.
In terms of baking, this recipe made 15 regular/ medium sized cookies and took about 20 minutes for the first batch and 18 minutes for the second. Once the cookies are out of the oven, make sure to let them cool on the cookie sheet for about 8 minutes before transferring them on to the cooling rack to fully cool down.
Overall, this recipe turned out really well even with all of the modifications I made, which goes to show how great the recipe is in order to withstand all of the changes. I would definitely make this again and I might try making the gluten-free version in the future. Happy baking and see you next week :)
Modifications Summary:
-Regular All-Purpose Flour instead of Gluten-Free Flour
-3/4 cup of Frozen blueberries instead of 1/2 cup
-Add a dash of cinnamon (approximately 1/4 tsp)
-Butter instead of Coconut Oil (heat up the butter in the microwave for 25-30 seconds until softened, but not completely melted)
-Best Brown Sugar instead of light/dark brown sugar
-Chilling dough is optional if using butter instead of coconut oil, however, I did chill the dough for 10 minutes
-Bake for 18-20 minutes
-Makes 15 regular/medium sized cookies
Here is the link to the recipe I used: asaucykitchen.com
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