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Holiday cookies: Oatmeal blues drop cookies

Published December 11, 2013 9:25 am
This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Everyone loves a basic oatmeal cookie. But these are no ordinary oatmeal cookies. In addition to studding them with chewy, sweet dried blueberries, we've also given them a sugary-and-salty topping. The result is a deeply flavored, addictive combination that elevates an otherwise simple treat.

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OATMEAL BLUES DROP COOKIES

14 tablespoons butter, softened

1 1/4 cups packed brown sugar

1 teaspoon baking soda

1/2 teaspoon nutmeg

1 teaspoon salt, divided

Zest of 1/2 lemon

2 teaspoons vanilla extract

2 eggs

1 1/2 cups all-purpose flour

3 cups rolled oats

1 1/2 cups dried blueberries

1/2 cup granulated sugar

Heat the oven to 350 degrees. Line a baking sheet with kitchen parchment.

In a large bowl, use an electric mixer to beat together the butter, brown sugar, baking soda, nutmeg, 1/2 teaspoon of the salt, the lemon zest and the vanilla until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl between additions. Stir in the flour, then the oats, followed by the blueberries.

In a small bowl, combine the remaining 1/2 teaspoon salt and the granulated sugar.

Working in batches, drop the dough by the tablespoonful into the salt-sugar to dunk their tops. Place the dough, sugar side up, on the prepared baking sheet, leaving 2 inches between cookies for spreading. Bake for 11 to 13 minutes, or until golden brown at the edges and no longer shiny on top.

Allow to cool 5 minutes before transferring to a rack to cool completely. Store in an airtight container at room temperature.

Start to finish • 45 minutes

Makes • 3 dozen cookies

Nutrition information per cookie • 150 calories; 50 calories from fat (33 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 25 mg cholesterol; 22 g carbohydrate; 2 g fiber; 12 g sugar; 2 g protein; 95 mg sodium.

 

 


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