This cookie recipe is my variation on the Quaker Oats Vanishing Oatmeal Cookie recipe that you can find on the underside of the cover on any Quaker oats canister.  

These bake up quickly and are SO good ! (And if you feel like treating your chickens while you have the oven on and the ingredients out, here's a healthy  Oatmeal Cookie recipe for your chickens)

Blueberry White Chocolate Oatmeal Cookies

Ingredients |

Heat oven to 350 degrees. In a small bowl, whisk the flour, baking soda and salt.  In bowl of a stand mixer, beat butter and brown sugar until creamy.

Add eggs, one at a time, then beat in the vanilla.  

With the mixer on low speed, slowly pour in the flour mixture until incorporated.  Add oats, blueberries, chips and walnuts,  and mix until well combined.

Drop the dough onto an ungreased cookie sheet using an ice cream scoop.

Bake for 10 minutes or until light golden brown.  Cool on cookie sheet for a minute or two and then remove to wire rack to cool completely.  Store in an airtight container.

These cookies also freeze beautifully, so make a double batch and freeze half for later.

Yield: 2 dozen cookies

Author: Source: Fresh Eggs Daily

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Blueberry White Chocolate Oatmeal Cookies

Plain oatmeal cookies are elevated with the addition of white chocolate chips and dried blueberries.

ingredients:

• 1-1/2 Cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 1 Cup brown sugar
• 2  fresh Eggs
• 1 teaspoon vanilla bean paste
• 3 Cups organic rolled oats
• 1/2 Cup dried blueberries
• 1/2 Cup white chocolate chips
• 1/2 Cup chopped walnuts

instructions |

1. Heat oven to 350 degrees. Whisk the flour, baking soda and salt in a small bowl.
2. In bowl of a stand mixer, beat butter and brown sugar until creamy. Add the eggs, one at a time, and vanilla. Slowly pour in the flour mixture on low speed until incorporated. Add oats, blueberries, chips and walnuts, mix until well combined.
3. Drop dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 10 minutes or until light golden brown. 
5. Cool on cookie sheet for a minute or two and then remove to wire rack to cool completely. Store in airtight container.

notes |

These cookies also freeze beautifully so make a double batch and freeze half for later.

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