A different take on oatmeal raisin cookies. I think they are better.
Ingredients
- unsalted butter: 0.5 cup (softened)
- brown sugar: 0.5 cup
- white sugar: 5 Tbsp
- egg: 1 piece
- vanilla extract: 1 tsp
- all-purpose flour: 1 cup
- ground cinnamon: 1 tsp
- baking soda: 0.25 tsp
- baking powder: 0.25 tsp
- salt: 0.25 tsp
- old-fashioned rolled oats: 0.75 cup
- blueberries: 0.5 cup (dried)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
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Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
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Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
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Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
