Blueberry with Walnuts and Cinnamon Oatmeal Cookies
These cookies are crunchy on the outside and chewy on the inside, just the perfect cookie to go with a tall cold glass of milk.
Servings: 24 cookies
Calories: 154kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (110 g) Dark Brown Sugar
- ½ cup (100 g) Sugar white
- 1 (1) Egg
- 1 teaspoon (1 teaspoon) Vanilla bean paste
- 1 cup (125 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 ¼ cups (101.25 g) Old Fashioned oats
- 1 cup (160 g) Blueberries dried sweetened
- ⅓ cup (78.86 g) Cinnamon Chips
- ½ cup (58.5 g) Chopped walnuts
Instructions
- Weigh or measure the white and dark brown sugars into a small bowl and set them aside. In another bowl, weigh or measure the flour, baking powder, salt, old fashion oats and run a whisk through to blend. Don't forget to use the Tare button between each ingredient.
- Blend the sugars and butter in a stand or hand-held mixer for 2 to 3 minutes. It will get a light brown color and look a little whipped. In a small bowl, crack the egg into it; this will ensure you do not get any eggshells in your cookie batter. Add the egg from the bowl to the butter and sugar mixture. Add the vanilla bean paste and blend until the egg is incorporated. I stop and scrape down the sides and across the bottom. I turn the mixer back to a low speed and add the flour and oats mixture. This is a thick batter, but you want to ensure all the flour is mixed through. I scrape along the bottom to get all the dry ingredients, and they are incorporated. Add the blueberries, cinnamon chips, and walnuts and mix for another 30 seconds. Chill the cookie dough for about 15 minutes.
- Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Take a medium cookie scoop; I scoop and press the bottom flat to make a nice mound shape. These do not spread much when they bake. Next, I cut a 4 or 5 inch square piece of parchment paper that will go in between the cookie mound and a flat bottom glass or jar. I press the bottom of the glass down onto the parchment paper-covered mound, so it is a round ½" thick. Bake for 11-13 minutes. The tops of the cookie will be very soft, but they firm up quickly. Leave on the pan for 1-2 minutes before moving to a cooling rack.
Nutrition
Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 79mg | Potassium: 92mg | Fiber: 2g | Sugar: 14g | Vitamin A: 131IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 1mg