Blueberry Dark Chocolate Oatmeal Cookies

Rainy days give me inspiration for creativity in the kitchen. I had blueberries in the refrigerator and dark chocolate chips. My hubby had been asking for his favorite cookies to “take to work.” This delicious cookie was born.

Tools:

• Stand Mixer
• Easy-Read Measuring Colander
• Mini Whisk
• Mix N Scraper
• Stackable Measuring Cup Set
• Small Mixing Bowl from Stainless Steel Mixing Bowl Set
• Large Stainless Scoop (3 TBSP Scoop)
• Parchment Paper
• Cookie Sheets
• Oven Mitts
• Stackable Cooling Rack Set

Ingredients:

• 1 cup (2 sticks) Unsalted Butter, at room temperature
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs, at room temperature
• 1 tsp vanilla
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 cups Quaker Oats, Old Fashioned
• 1 10 oz bag Dark Chocolate Chips
• 1 cup fresh Blueberries, washed and picked for stems

Instructions:

1. Preheat oven to 350 deg
2. Beat together butter and sugars until creamy
3. Add eggs, one at a time, and then vanilla
4. In a separate bowl, whisk together flour, baking soda, cinnamon, & salt. Then, add to butter mixture.
5. Add oats and mix 1 minute until just combined.
6. Then fold in chocolate chips. Drop the blueberries in a few at a time
7. Use Large Scoop, gathering 3-4 berries in each scoop, to drop 6-8 well spaced balls of dough on the lined cookie sheets. These cookies spread.
8. Bake 12 1/2 minutes until edges are set. The middle will still look slightly “wet” when you take them out of the oven. Transfer to cooling racks for about 15 minutes.

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