Lemon-blueberry oatmeal cookies

Try making lemon-blueberry oatmeal cookies–you’ll never look at oatmeal cookies the same again. Be bold! Be brave! Do something different from your usual oatmeal-raisin cookies. You can use this basic cookie dough and substitute different fruit and nut combinations.

Lemon-Blueberry Oatmeal Cookies

Bottger Mansion of Old Town Bed & Breakfast
Makes 4 dozen

2 sticks unsalted butter (1/2 lb., softened)
1 c. light brown sugar
1 c. granulated sugar
2 eggs
1 T. finely grated lemon zest
1 1/2 c. unbleached all-purpose flour
1/2 tsp. table salt
1/2 tsp. baking powder
1/4 tsp. fresh ground nutmeg
3 c. rolled oats
1 1/2 c. dried blueberries

Adjust oven racks to low and middle positions; heat oven to 375 degrees. In bowl of electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time; add lemon zest.

Mix flour, salt, baking powder, and nutmeg together; stir them into butter-sugar mixture. Stir in oats and blueberries.

For even, medium-sized cookies, use a #40 scoop and space evenly on parchment paper–covered large baking sheets. Bake until cookie edges turn golden brown, 12-14 minutes. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

 

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