The blueberry and white chocolate shine in this update of a favorite old-fashioned cookie.

Blueberry White Chocolate Chip Oatmeal Cookies

By Sue Lau | Palatable Pastime

These cookies are one of those results of checking the pantry and seeing what I had on hand to make cookies with instead of deciding first and then having  to go shop for ingredients.

Oatmeal cookies have long been one of my favorites and to be truthful, I’ll take just about any type of oatmeal cookie, even if it has nothing special about it. But you gotta’ know that adding blueberries and white chocolate chips to these puts them at a new level. And I think the little bit of orange extract really makes the flavor pop. Orange is one of the flavors I like to add to blueberry recipes, especially things like jams and pies. The two flavors certainly go hand in hand. Try it and see!

This is a quick post since it’s late and there really isn’t much to say about cookies of this type. I mean, I could talk about my dog.

Except I don’t have one. And I better finish this up before I start talking about my cats or I might not ever shut up. And don’t even get me started on politics. Oooh-wee. That just isn’t right sitting next to a recipe for a delicious cookie. I know you understand. LOL! So until next time-and let’s hope that is *real soon*

~Sue

Blueberry White Chocolate Chip Oatmeal Cookies

• Servings: 48
• Time: 1hr
• Difficulty: easy
• Print

Ingredients:

• 1 cup soft unsalted butter
• 1 1/4 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 2 eggs
• 3 cups uncooked old-fashioned oats
• 1 1/3 cups all-purpose flour
• 1 cup dried blueberries
• 1 cup white chocolate chips

Method:

1. Preheat oven to 350ºF.
2. Mix butter with sugar until smooth.
3. Add baking soda, cinnamon, vanilla and orange extracts and salt.
4. When  blended, add eggs one at a time, then  stir in oats, flour, dried blueberries and chocolate chips.
5. Drop rounded  tablespoonfuls on ungreased baking sheets and bake for 10-12 minutes until  golden.
6. Cool on pan one minute, then finish cooling on wire racks.

From the kitchen of palatablepastime.com

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