Blueberry Oatmeal Cookies with White Chocolate and Rosemary
These blueberry oatmeal cookies with white chocolate and rosemary are as easy to make as a regular chocolate chip cookie. They are the perfect summer cookie made with frozen blueberries (or fresh local berries that were frozen prior to mixing).
Servings: 30 cookies
Calories: 114kcal
Ingredients
- 150 grams fresh blueberries preferably wild blueberries which are smaller and sweeter
- 188 grams bleached all-purpose flour
- 95 grams rolled oats (or large flake oats) also called old fashioned oats
- 2.5 mL baking soda
- 2.5 mL Diamond Crystal fine kosher salt
- 10 mL finely chopped fresh rosemary
- 115 grams unsalted butter softened
- 100 grams granulated sugar
- 100 grams light brown sugar
- 1 large egg(s)
- 5 mL pure vanilla extract
- 45 mL pure maple syrup
- 90 grams white chocolate or white chocolate chips
Instructions
- Preheat the oven to 350 °F (175 °C). Line a couple of sheet pans with parchment paper.
- Place the blueberries on a parchment-lined rimmed baking sheet and freeze while you make the cookie dough.
- In a medium bowl, whisk together the flour, oats, baking soda, salt, and fresh rosemary. Set aside.
- In a large bowl, cream together the butter with the two sugars until they are well mixed with a wooden spoon (or in the mixer if you prefer).
- In a small cup, whisk together the egg, vanilla, and maple syrup.
- Drop this mixture into the bowl with the creamed butter, a little at a time, stirring well with each addition.
- When the egg mixture has been incorporated, pour the dry ingredients into the bowl. Stir to combine.
- Dump in the white chocolate chunks and the frozen blueberries, folding them in carefully.
- Scoop heaped tablespoons of the cookie dough onto a big parchment-lined sheet. Chill the cookies for 15 minutes.
- Bake the cookies for 12 to 16 minutes in the oven or until the edges are beginning to brown. Note the baking time is entirely dependent on your oven and how cold the cookie dough is.
- Let cool before transferring to a rack. I stored these on the wire rack, uncovered, overnight, so that the cookies dried out a little. The next day you will have perfectly chewy blueberry cookies, whereas fresh from the oven, they were a little moist and cakey.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
- For the chocolate, I prefer to use chopped white chocolate because it tastes better than white chocolate chips. You can also use cream cheese chips, which I find pair really well with berries.
- For the berries, use wild blueberries, fresh or frozen. If using fresh, freeze them on a parchment paper-lined sheet pan.
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
