Post by chief_cook2 on Aug 30, 2005 8:51:38 GMT -6
Oatmeal-Blueberry Cookies
1 1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. freshly grated nutmeg or 1/4 tsp. dried ground nutmeg
1/2 tsp. salt
2 sticks (1 C.) unsalted butter or margarine, softened
1 1/2 C. firmly packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 C. quick-cooking or old-fashioned rolled oats
1 C. dried blueberries
1/2 C. chopped pecans (optional)
Preheat oven to 350 degrees F.
Sift flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg
and salt together into a large bowl and whisk to blend. Set aside.
Using electric mixer, combine butter or margarine and brown sugar.
Beat on medium speed until creamed and fluffy. Add eggs and vanilla and
beat until smoothly blended. Add flour mixture and mix until combined.
Using a wooden spoon, mix in oats, blueberries and pecans (if using).
Drop by rounded tablespoonful onto ungreased cookie sheets about 1 1/2
inches apart. Bake 10-12 minutes or until golden brown and crisp around
edges. Cool 2 minutes on baking sheet, then transfer to wire rack. Makes
about 24 cookies.
1 1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. freshly grated nutmeg or 1/4 tsp. dried ground nutmeg
1/2 tsp. salt
2 sticks (1 C.) unsalted butter or margarine, softened
1 1/2 C. firmly packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 C. quick-cooking or old-fashioned rolled oats
1 C. dried blueberries
1/2 C. chopped pecans (optional)
Preheat oven to 350 degrees F.
Sift flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg
and salt together into a large bowl and whisk to blend. Set aside.
Using electric mixer, combine butter or margarine and brown sugar.
Beat on medium speed until creamed and fluffy. Add eggs and vanilla and
beat until smoothly blended. Add flour mixture and mix until combined.
Using a wooden spoon, mix in oats, blueberries and pecans (if using).
Drop by rounded tablespoonful onto ungreased cookie sheets about 1 1/2
inches apart. Bake 10-12 minutes or until golden brown and crisp around
edges. Cool 2 minutes on baking sheet, then transfer to wire rack. Makes
about 24 cookies.