Blueberry oatmeal cookies: a recipe

Blueberry oatmeal cookies

Blueberry oatmeal cookies were not what I had planned.

Earlier in the week, I made a really yummy and easy apple and pear crumble -- so perfect for a Friday fall blog post. I even remembered to take some good prep shots, which I often forget to do.

I made it just after dinner, so there was insufficient natural light in my kitchen to photograph the final product. If I try to photograph food after sundown, it turns out looking like something you wouldn't want to see in the garbage, let alone eat, so I usually shoot post-sundown creations the next morning.

So we enjoyed half of it for dessert.

And then the other half for breakfast.

And only then did I realize I forgot the photo. Crap.

Very helpfully (and hungrily), Mr. Ninj suggested I simply make more, but by then the deer had finished off all the pears in the wee orchard (damned vermin -- be warned, hunting season begins in a mere two weeks and I've got big plans for venison jerky).



So, rather than leave you hanging on a Friday, because I know that you simply depend on these posts to learn what you should make over the weekend (insert snorting laugh here),  I whipped up some lagniappe for you: chewy blueberry oatmeal cookies from Dinner with Julie.

She describes them as more like blueberry muffin tops than cookies, and I'd have to agree. I made a couple of slight modifications from her original recipe which will help hold the cookies together better, if you use frozen blueberries, as I did (after all the blueberry picking in August, we've got a ton in the freezer -- yay!).

And you can totally scam eating these for breakfast, what with the fruit and the oats.

The same holds true for the crumble. Sorry I don't have a picture to prove it.

Blueberry Oatmeal Cookies (slightly adapted from Dinner with Julie)

Ingredients

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1 cup packed brown sugar
1  egg
1 tsp. vanilla
1 cup flour
1 1/2 cups old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
2/3 cup blueberries, fresh or frozen

Directions

Preheat the oven to 350°F.

Beat the butter, oil and brown sugar until creamy, then beat in the egg ad vanilla.

Add the flour, oats, baking soda and salt and mix until combined; fold in the blueberries. Drop large spoonfuls on a baking sheet and bake for about 15-20 minutes, until set around the edges but still soft in the middle.