The other day I stumbled across some dried blueberries at the grocery store. I was actually looking for dried cherries when I noticed this bright yellow package peeking out from behind an army of raisins. I reached for it and saw it was wild blueberries. Due to my need to have anything and everything blueberry, I quickly threw them in my cart, and the cherries were history.
I know I've used dried blueberries before, but for the life of me I couldn't remember what I used them in. I opened the blueberries to test out the situation and give myself a little refresher while I continued my shopping. To my surprise, the packaging was correct. They really did have an intense blueberry flavor, but they were very sweet. I also remembered I've used them in scones which work well, but I was in a cookie mood. All I could think was that I wanted to pair them with almonds to balance out the sweetness and add some different texture.
I wanted to make a comfort cookie, but nothing too sweet. Right there in the front pocket of one of my recipe binders was my favorite oatmeal cookie recipe. That was it! A little revamping, partially due to new ingredients & partially due to butter stains smeared all over all the amounts, they turned out great. The blueberries give an unexpected pop of flavor adding something new to an oatmeal cookie. The almonds add another layer of flavor and offer a great texture to the soft, cake like cookie. The almond extract is key here, and the house smelled like a toasted almond ice cream pop when they baked! I also love how they baked. Golden with a slightly darker color just around the edges, and they puffed up like little pillows of goodness. Enjoy!
Blueberry Almond Oatmeal Cookies
- 4 ounces unsalted butter, room temp
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 3/4 cup AP flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 cups oats
- 1/4 cup sliced almonds
- 1/2 cup dried blueberries
- Cream butter and sugars till light and fluffy.
- Add egg and extract.
- Mix in flour, salt, and baking soda.
- Mix in oats, almonds, and dried blueberries.
- Wrap cookie dough in plastic wrap & refrigerate a few hours - over night.
- Scoop cookies, I use a scoop that measures 1/2 ounce portions, and bake at 325 degrees for 13-15 minutes rotating once halfway through.
- I used a scoop that measures half ounce portions.
- I don't roll or shape the dough. I just scoop it and bake.
- Recipe yields approx. 24 cookies
- Make sure your cookies are chilled when they go in the oven. If dough is not chilled, cookies will bake flat.