2 Cups all-purpose flour
1/2 tsp baking powder
1/2 tsp Salt
1/4 tsp Ground Cinnamon
1 Cup (2 sticks) unsalted butter, softened
1 Cup light brown sugar
1 Cup granulated sugar
2 tsp Vanilla Extract or Vanilla Paste
3 Cups old-fashioned (not “quick”) oats
1 Cup blueberries
1 Cup powdered sugar
juice of one lemon
Preheat oven to 350F, and adjust the oven racks so that they are in the middle of the oven. Meanwhile, line a rimmed baking sheet with parchment paper.
Whisk together the dry ingredients (flour, baking powder and salt) in a small bowl and set aside. Using an electric mixer with the paddle attachment on medium speed, cream together the butter and brown and granulated sugars until the mixture is light and fluffy, about 3 minutes. Add the eggs, one at a time, to the butter/sugar mixture, before adding the vanilla paste or extract, and the cinnamon.
Use a big spatula or wooden spoon to add the flour mixture to the butter mixture, then fold in the oats and, at the very last, add the blueberries, stirring as little as possible so as not to squish the blueberries.
Take 2 Tbsp of dough and roll into a ball before placing onto the parchment-lined cookie sheet. Repeat, spacing cookies at least 2 inches apart.
Bake 12 – 14 min, or until edges of the cookies are just barely turning golden brown but the middles are still rather pale.
Remove from oven and allow cookies to cool slightly (about 1-2 min) on the cookie sheet, and then transfer cookies to a wire cooling rack.
Once cookies are completely cooled on the wire rack, make a lemon glaze by combining the powdered sugar and lemon juice in a small bowl with a wire whisk or fork. “Tweak” the consistency of the glaze by adding more lemon juice for a more liquid glaze, or more powdered sugar for a more frosting-like glaze. Drizzle lemon glaze on top of cookies and allow to sit until the glaze has “set.”
Serve immediately, or store cookies in an airtight container for up to five days.
We adapted this recipe from a happy food dance.