Google never fails to burst my bubble whenever I think I’ve come up with an original idea. It’s happened a few times before and not just with food. As a new cyclist 15 years ago, thinking it cumbersome to have to reach for my water bottle on the rack on my bike each time I wanted a drink, I pedaled home faster that day excited to tell my husband about the next big thing–carrying the water on my back that would be easily sippable with a straw. He replied with one word:
I Googled what it was and that was the end of my brilliant idea.
This past weekend I thought once again I was on the cusp of the next big food craze. I modified my favorite oatmeal raisin cookie recipe by replacing the raisins with fresh blueberries and chocolate. I had never seen it done before and they turned out great. Blueberries and chocolate are just great together and I’m sure the brown butter didn’t hurt either. Of course, I quickly found out that a blueberry cookie has been done before…many times before and by a lot of people.
It’s obvious that I need to get out more…or at least broaden my cookie horizons. No matter. These cookies were a winner. Not too sweet with great texture from the oats and full of fresh blueberry and chocolate flavor.
After giving my husband one cookie to sample he graciously offered to let me have a break preparing dinner that night. “I’d be happy to eat these for dinner,” he said. Nice try.
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 1 stick (8 tablespoons) unsalted butter
- ⅓ cup lightly packed light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ cups old fashioned oats
- 1 cup blueberries (fresh or frozen)
- ⅔ cup chocolate chips (semisweet or dark, your choice)
- 1 teaspoon vanilla extract
- Preheat your oven to 350℉.
- Melt the butter in a small saucepan over medium heat and cook, stirring occasionally, until the butter is medium brown. Turn off heat and set aside.
- In a large bowl, combine the brown butter with both sugars and stir until well combined.
- Add the egg and the vanilla extract and whisk until thick and smooth.
- Sift the flour, baking powder and salt into the same bowl and stir again until well combined.
- Fold in the oats and chocolate chips then fold in the blueberries.
- Form into 1-2 inch balls (don't worry about making them perfect as it is a bit of work to work the blueberries in the dough) and set on a parchment-lined baking sheet. Depending on the size of your cookies, bake for 15-20 mins. Mine were about 1½ inches in diameter and took 20 minutes.
- Cool on a wire rack and enjoy. Will keep for a few days in an airtight container.