Wow, these are tasty. Like crazy delicious. I used frozen blueberries and just thawed them for a bit before I started making these, and they turned out fine. I also had to up the amount of time they bake to about 17 minutes (I think I need an oven thermometer!).
I also only drizzled the lemon glaze on half of them. The glaze was a bit too lemony for me, but for others that tried it, they liked it. So I'm cutting the glaze ingredients by half.
INGREDIENTS:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (8 ounces) unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned oats
- 1 cup blueberries
- 1/2 cup powdered sugar
- juice of half a lemon
INSTRUCTIONS:
Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper.
Whisk the flour, baking powder and salt in a small bowl and set aside.
Cream together the butter and both sugars until light and fluffy.
Beat in the eggs, one at a time, and then mix in the vanilla.
Stir in the flour mixture with a wooden spoon or large rubber spatula, then stir in the oats and blueberries. Be careful not to break the blueberries while stirring.
Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart.
Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 15-17 minutes (original recipe says 12-14, so check them earlier and cook longer as needed).
Cool the cookies on the baking sheet and then transfer to a wire rack.
Once cookies are cool, mix the powdered sugar and lemon juice together. Depending on your desired consistency, you can add more or less powdered sugar.
Drizzle glaze on top of cookies and let sit until glaze has hardened.
Store cookies in an airtight container.
Original Recipe: A Happy Food Dance
