BLUEBERRY CHOCOLATE CHIP OATMEAL COOKIES

I set out to make Cherry Chocolate Chip cookies but discovered a cache of dried blueberries in my pantry–temptation. Yes, I bypassed the dried cherries, which turned out to be a good move. Another good move was cutting back on the flour so I could toss in a bit of oatmeal (love oatmeal cookies). The result: one of those rare cookies that tastes terrific hot, warm, or cold. To wit, had I not foreseen their popularity and stashed half in the fridge for lunches this week, there might not be any left. Score!

3/4  cup unsalted butter, room temperature

1-1/4 cup granulated white sugar

2 eggs

2 tbsp milk

2 tsp vanilla extract

1 tsp baking soda

1/2 tsp fine sea salt

1-1/4 cups old-fashioned oats

2-1/2 cups all-purpose flour

1 cup whole dried blueberries

3/4 cup mini semi-sweet chocolate chips

1) Preheat oven to 325 degrees

2) In large mixing bowl, using an electric mixer, beat butter and sugar on medium-high speed until light and fluffy; on medium-low speed, add eggs, milk, vanilla extract, baking soda, and salt; mix until combined

3) On low speed, add oats; gradually add flour and mix until just combined

4) Stir blueberries and chocolate chips into cookie dough

5) Drop cookie dough by overly generous tablespoonfuls onto non-stick cookie sheet; bake 14-16 minutes until cookies begin to go gold; remove from oven and cool 5 minutes on cookie sheets; transfer to wire racks; enjoy hot, warm, or cold

Makes: 36 palm-sized cookies (that would be my girlie palm, not senior’s)

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