blueberry brown oat cookies

Its pretty well known that I love cookies.  But do you also know how much I love blueberries?  And because summer is creeping up slowly, my obsession is only going to become even more prevalent.  Beware.  I'll put blueberries on anything.  Protein shakes, pancakes, toast, cereal...you name it, if I've got blueberries, they'll be in my every meal.

So when I randomly picked up the blueberry version of Craisins the other night at the grocery store (don't ask why, I couldn't tell you) I have been thinking about these things ever since.  Scones?  Been there.  Muffins?  Not the biggest muffin fan.  Cookies?  Hmm...I'm intrigued.  Could I finally have a chance to try my hand at a whole wheat cookie and make it a hearty little bugger?

Ladies and gentlemen, I think we have ourselves a kitchen success.  Pretty good sendoff to this treacherous kitchen, if you ask me.  The combination of the whole wheat flour, cinnamon, oats, and brown butter make this a very tasty little thing.  And oddly enough, since I ran out of granulated sugar, I only used brown sugar [hence the name - I'm quite clever, I know.]  But honestly, I think it really enhances the nuttiness of the brown butter and the overall heartiness of the cookie.  Adding walnuts would probably also be a great idea; I just didn't feel like it at the time.  But please let me know if you do!

Blueberry Brown Oat Cookies

recipe from yours truly


1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1 stick) unsalted butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup dried blueberries
1/4 cup walnuts, chopped (optional)

1. Preheat oven to 350 degrees.
2. Brown butter in medium saucepan, about 7 minutes, until foam is gone and brown specks appear.
3. Place brown sugar in a large mixing bowl, and once butter is browned, immediately pour over sugar.  Let butter cool into sugar for about 10 minutes.
4. Meanwhile, combine flours, oats, cinnamon, salt, baking powder, and baking soda in a small mixing bowl and mix well.
5. Once butter is cooled, add egg and beat until well incorporated.  Add vanilla.
6. Add half of the flour mixture to the wet ingredients, stirring thoroughly but not too much, until just incorporated. Add the other half of flour mixture, following same technique. Dough should be sticky and not at all runny—if it is, add more all-purpose flour, one tablespoon at a time, until dough is thick and drier.
7. Gently stir in blueberries and walnuts, if desired, until well distributed, and place in the refrigerator to cool, about 10 minutes.
8. Spoon dough onto a parchment-paper lined baking sheet, about 1 inch in diameter and somewhat rounded. Bake for approximately 8 minutes, or until cookies appear brown on edges and small bubbles appear in the middle.

Makes about one dozen cookies. Recipe is easily doubled.