If I were to write my own version of “My Favorite Things” from The Sound of Music, oatmeal cookies would definitely be on the list.
Probably half the list would be food items, though.
You know the part that says “brown paper packages tied up with string”? Fun fact: I wrap every package I send in brown paper before mailing it. I don’t do this to be novel, either. When I was living in Italy I packed way too much stuff. A lot of which I didn’t use. Like the blender, for instance. Hey, the heavier the suitcase the harder it is to steal, right?
So I decided to mail some of my belongings back to my apartment in the USA. After walking across the city with a 40 pound package in hand, I faced two hours of post office hell. Then I was told they wouldn’t accept the package unless it was wrapped in heavy duty paper. One thing led to another and the next thing I knew I was sitting in the middle of a cobblestone street watching the 65 year old Italian grandma type who owned the nearest office supply store cover my enormous box in brown paper. Can you imagine a shop owner in America wrapping a customer’s package for her? A package containing nothing purchased in that owner’s store? I certainly can’t. I was incredibly touched by this lady’s kindness, but mostly I felt like a total idiot American. So to this day, when I send a package, it gets the brown paper treatment before I step through the post office door.
Hopefully you enjoyed that story of mine, because it has nothing to do with oatmeal cookies.
If I had to choose one cookie and one cookie only to eat for the rest of my life, I’d do whatever I could to find away around having to make that choice… But if it were a life or death situation, I’d totally choose oatmeal raisin cookies.
Wow. I actually think my adrenaline levels just rose a little even thinking about having to pick a single type of cookie…
But yes. Oatmeal raisin it would be. Similarly to banana bread, it’s rare to eat an oatmeal cookie that isn’t good. Even those from the supermarket bakeries are awesome. But also like banana bread, it took me forever to perfect these chewy spiced cookies in my own kitchen. Even after returning to my “perfected” recipe this past week for the Blueberry White Chocolate Oatmeal Cookies you see here, I still ended up needing to make a few little tweaks! And now they’re *perfect.*
I know you’ve eaten a normal oatmeal raisin cookie, and I hope you’ve eaten an oatmeal cookie with white chocolate chips at some point. Perhaps a cranberry white chocolate chip cookie around Christmas? There are plenty of variations out there, but I bet you haven’t even heard of a blueberry oatmeal cookie until now! It’s about time.
For these Blueberry White Chocolate Oatmeal Cookies, we’ll use dried blueberries, which can be somewhat hard to come by. Many Whole Foods carry them now, but if you can’t find them locally, they are so worth buying online. Think chewy little bites of super concentrated blueberry flavor. They’re better than gummy snacks, and obviously much healthier.
Sweet white chocolate chips pair beautifully with these yummy little dried berries. While sometimes I think white chocolate is a bit too sweet on its own, I love it in baked goods because it takes on a subtle caramel flavor.
The cookies themselves are thick, chewy, buttery, with just the right amounts of cinnamon and vanilla. I use a combination of quick-cooking and rolled oats, as I find the two together yield the exact texture I want in an oatmeal cookie. If you don’t have both, it’s easy to make your own quick oats at home with a blender/food processor. Scroll down to the recipe notes for instructions on how to do this.
If you are an oatmeal raisin cookie fanatic like I am, you must try these Blueberry White Chocolate Oatmeal Cookies. They are everything you love about the traditional cookie, but offer something a little different. The drizzle of extra white chocolate over the top is totally optional, but look how pretty! I love the blue and white together. Ooh… how good would these be with dried strawberries or goji berries added in for the Fourth of July?! That will need to happen.
It’s Friday. It’s raining where I am and probably inclemently cold where you are. Have a Blueberry White Chocolate Oatmeal Cookie.
Blueberry White Chocolate Oatmeal Cookies
Yields 40 cookies
Thick and chewy oatmeal cookies with sweet dried blueberries and white chocolate.
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp. vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 1 ¾ cups (160g) quick-cooking oats
- ¾ cup (68g) old-fashioned rolled oats
- 4oz. white chocolate chips
- 3 oz. dried blueberries
- Optional (for drizzling): 4oz. white chocolate, finely chopped
Using an electric stand or hand mixer, beat together the butter and sugar on medium speed until combined. Add the egg and vanilla, and continue to beat a minute longer, scraping the sides of the bowl.
Turn the mixer to medium low, and slowly add the flour, baking soda, cinnamon, and salt to the bowl. Continue mixing until a soft dough forms. Add in the oats, white chocolate chips, and dried blueberries and mix until just incorporated.
Turn off the mixer. Cover the bowl with plastic wrap and chill for at least two hours, or longer if needed.
Once the dough has thoroughly chilled, preheat the oven to 350° F. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into about 40 balls, and arrange on the baking sheets two inches apart.
Bake for 11-13 minutes, until lightly golden at the edges. For chewier cookies, remove them from the oven when still ever so slightly under-baked. For crispier, just bake them a bit longer, keeping in mind that cookies continue to bake on the sheets after coming out of the oven.
Remove the cookies from the oven. Allow them to cool on the baking sheets a few minutes, then transfer to cooling racks.
Optional: While the cookies are cooling, place the finely chopped white chocolate in a microwave safe bowl. Microwave in 20-second increments, stirring between each, until fully melted. Drizzle over the cookies, then transfer them to the refrigerator until the chocolate is set. Store in air tight containers.
*To make quick oats, place an equal amount of rolled oats in a blender or food processor. Pulse just 2 or 3 times. You want the oats to be finer but not like oat bran. You should still be able to see some whole oats.