by Heather Harris Brady
Judging by the amount of pie searches on this site it looks like a lot of you are baking, so rock on! As long as you have the oven on you might think about throwing in a batch of these cookies. They are based on one I grabbed from a local coffee shop. I wasn’t expecting much, because it was obviously a scoop-and-bake, but it turned out to be amazing. Soft, and chuck full of oatmeal and yummy berries. It was probably also chuck full of sugar, so I decided to recreate them my own way.
These are still soft, bursting with oatmeal and berries, but they have lots of other good things as well – like a granola bar merged with a thick oatmeal cookie. I used dried cranberries and fresh blueberries, but you could sub in most any berry that strikes your fancy. With all the whole grains and berry goodness here, you might even be able to justify having cookies for breakfast!
Double Berry Cookies, Makes about 12 4″ cookies
- 1/2 stick of butter
- 1/3 c. brown sugar
- 1 large egg
- 1 t. vanilla
- 1 t. cinnamon
- 1 t. baking powder
- 1/4 t. salt
- 1 c. old-fashioned rolled oats
- 1 c. whole wheat flour
- 1/3 c. wheat germ
- 1/2 c. milled flax seed (optional)
- 1/3 c. milk
- 1 c. dried cranberries
- 1 c. fresh blueberries
Preheat the oven to 375. Cream the butter and sugar together well, then add the egg. Beat for one minute on high, until the mixture is light and fluffy. Add the cinnamon, salt, and vanilla.
Add the rest of the dry ingredients, beat on medium until well combined.
Then beat in the milk and continue beating on high for one minute, until the batter is thick and fluffy. Fold in the berries by hand.
Drop the batter onto a greased cookie sheet.
Bake for 15 minutes, until lightly browned.
Cool on racks and store covered in an air-tight container.