Recipe
Blueberry Oatmeal Coconut Cookies
How many times do you accidentally eat an oatmeal raisin cookie because you think it’s chocolate chip? Those black raisin specks can be quite deceiving, and I can’t help being disappointed every time my chewy mouthful hits raisin rather then chocolate. This feeling of disappointment is what inspired me to re-create the oatmeal cookie into something more exciting, something that wouldn’t disappoint even in the slightest, but would gladly be eaten over a chocolate chip cookie. Did that mean I had to have chocolate? No, not at all. It meant that I needed something unique, something with pizazz to give the cookie our grandmas love a little kick. This spark comes in the form of coconut and dried blueberries, and I promise that you’ll find yourself hoping, secretly wishing, that you’ll pick up one of these blueberry oatmeal coconut cookies instead of chocolate.
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: about an hour
Servings: 24
Ingredients:
¾ cup all purpose flour
¾ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
9 ½ tablespoons butter (1 stick and 1 1/2 tbs) room temperature
⅓ cup light brown sugar
¼ cup granulated sugar
2 tablespoons dark corn syrup
1 tablespoons maple syrup
1 teaspoon vanilla
1 egg
2 cups old fashioned oats
1 cup sweetened coconut flakes
1 cup dried blueberries
Directions:
1. Preheat the oven to 350°F.
2. In a medium bowl combine the flour, salt, cinnamon and baking soda, set aside.
3. In a bowl attached to an electric mixer cream the butter and sugars. Cream for about 2 minutes, until light and fluffy.
4. Add the syrups, vanilla and egg and beat for 2 minutes. Scrape down the sides with a rubber spatula to ensure all the bits are incorporated.
5. Gradually add the flour mixture on a low speed. Mix until just well combined. Add the oats, coconut and blueberries and mix on low for 1 minute. Wrap in plastic and chill for at least 30 minutes.
6. Form the dough into 2-inch round balls.
7. Place dough balls on a greased cookie sheet and bake for about 12 minutes, until the edges of the cookies are golden brown and the centers are still soft.
8.Let cool on a rack and eat warm with a glass of cold milk.
Photo by Amanda Shulman