Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup fresh or frozen blueberries
- 1 cup semi-sweet chocolate chips
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the oats, blueberries, and chocolate chips.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving size: 1 cookie
- Calories: 180
- Fat: 9g (5g saturated)
- Sodium: 90mg
- Carbohydrates: 25g (1g fiber, 15g sugar)
- Protein: 3g
Dish Characteristics:
- Chewy and soft
- Bursts of juicy blueberries
- Rich chocolate flavor
- Warm and comforting
User Comments:
- "These cookies are the perfect combination of sweet, tart, and salty. The blueberry flavor really shines through."
- "I love that they use rolled oats, which gives them a great texture."
- "These cookies are a hit with my kids and adults alike."
- "I reduced the sugar to 1/2 cup in each of the white sugar and brown sugar, because I prefer my cookies less sweet. They still turned out great!"
- "I used frozen blueberries and they worked just fine."
Special Precautions and Tips:
- Do not overmix the dough, as this will result in tough cookies.
- If you don't have parchment paper, you can grease the baking sheet instead.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack, as they will be too fragile to handle when they are hot.
- Store the cookies in an airtight container at room temperature for up to 3 days.
