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Oatmeal Blueberry Lemon Cookies

This recipe comes from the live event, Just What The Doctor Ordered,  when I headlined at the Florida Blueberry Festival, streamed live on The Health & Wellness Network. It’s a quick and easy dessert treat. Oatmeal Blueberry Lemon Cookies: chewy, slightly sweet oatmeal cookies with a refreshing burst of citrus and of course blueberries! You get the health benefits of blueberries as well as the known benefits of improved lipid profiles associated with consumption of oats. In addition to powerful beta-glucans, oats contain a unique antioxidant called avenanthramides.  Avenanthramides may help lower blood pressure levels by increasing the production of nitric oxide in addition to their overall anti-inflammatory effects.

Ingredients:

  • 8 oz. unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1/3 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • Juice and zest of ½ lemon
  • 3 cups old-fashioned rolled oats
  • 1 cup dried blueberries

Directions:

Preheat oven to 350 degrees F and line baking sheets with parchment paper.

In the bowl of your stand mixer (or with a hand mixer), cream the butter and sugars (about 2 – 3 minutes). Add the eggs, one at a time, beating after each addition. Add the vanilla extract. In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the butter and sugar mixture and beat until incorporated. Stir in the rolled oats and blueberries.

For large cookies, use a ¼ cup of batter (measure out the cookies using an appropriately sized ice cream scoop) and place the cookies on each baking sheet, leaving room between cookies. Flatten the cookies slightly so they are about 1/2 inch thick. Bake the cookies for about 18 – 20 minutes turning the baking sheets halfway through. The cookies are done when golden brown around the edges but still a little soft in the centers. Bake longer for crispier cookies. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. These cookies will keep several days at room temperature.

Makes about 18 large cookies

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