Craisins were on sale this week, and since I could eat them by the bag full, I stocked up. If I put fruit and oats in a chocolate chip cookie it counts as good for me right? An overabundance of dried fruit and a craving for something sweet later, I had a batch of my new favorite summer cookie. I used blueberry Craisins and dark chocolate chips, but you could substitute original or pomegranate Craisins for the blueberry and choose white or milk chocolate instead of the dark. The only problem with these cookies is that it seems that half the dough disappears before even making it into the oven.
Blueberry Chocolate Chip Cookies
- Prep Time:20 minutes
- Cook Time:10 minutes
- Total Time:30 minutes
- Servings:approximately 30 cookies
- 2/3 cup butter
- 2/3 cup brown sugar
- 2 eggs
- 1 1/2 cup whole grain oats
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag Blueberry Craisins
- 2/3 cup dark chocolate chips
Preheat oven to 375°F
Using electric mixer, beat butter and brown sugar together.
Add eggs and mix well.
Combine oats, flour, baking soda and salt in a separate mixing bowl.
Add in butter mixture in several increments.
Stir in dried blueberries and dark chocolate.
Drop on to ungreased cookie sheet and bake for 10-12 minutes.
Let sit on cooling rack and enjoy. Note: milk not necessary but highly recommended.