In honor of oatmeal month, try this New England twist on oatmeal cookies.
You Will Need:
1 1/2 C all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 C unsalted butter, at room temperature
1/2 C granulated sugar
1/2 C packed brown sugar
2 large eggs
2 tsp pure vanilla extract
3 C old-fashioned rolled oats
6 oz semisweet chocolate, coarsely chopped (1 1/4 cups)
1 C dried blueberries
Instructions:
Heat oven to 350°F.
Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
Beat butter and sugars until light and fluffy.
Beat in eggs, one at a time.
Beat in vanilla.
Reduce speed to low and gradually add the flour mixture, mixing until just combined.
Using a large spoon, fold in oats, chocolate, and blueberries.
Drop slightly rounded tbs of dough onto prepared baking sheets, spacing 2 in. apart.
Bake 12 to 14 minutes, rotating the sheets halfway through baking, until the cookies are golden brown around the edges.
Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
