Who needs a ‘go-to’ cookie recipe for the summer? We are driving hard right into picnic season and events where we need a take-along goody. Who can beat blueberry oatmeal cookies with a hint of lemon?
This is it, my friend!
I have made these cookies several times lately and get raves every time!! A friend of mine told me she went to bed and dreamed of these after she had them at my house. HA!
Ok. So here it is: (print out below)
Amazing Blueberry Oatmeal Cookies
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons lemon extract
- 3 cups old-fashioned oats
- 1 1/2 cups blueberries
Instructions:
- Preheat oven to 350°.
- In a medium bowl, combine flour, baking powder, and salt.
- In a separate mixer bowl, cream the butter, sugar, and brown sugar until light and fluffy.
- While mixing, add the eggs, one at a time.
- Beat in the lemon extract.
- Slowly mix by hand with a large spoon the flour mixture into the butter and sugar mixture, adding a little at a time.
- Gradually add the oats.
- Gently add the blueberries, being careful not to crush them.
- When all combined, measure a heaping tablespoon of dough, roll into a ball and place on cookie sheet with at least a couple inches between each.
- Bake for 13-15 minutes until the edges are just beginning to turn brown.
- Cool cookies on a wire rack and then store in an airtight container.
Make these and you will be the hit of the party! I promise!

- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup light brown sugar
- 2 teaspoons lemon extract
- 3 cups old-fashioned oats
- 1 1/2 cups blueberries
-
1. Preheat oven to 350°.
2. In a medium bowl, combine flour, baking powder, and salt.
3. In a separate mixer bowl, cream the butter, sugar, and brown sugar at medium speed until light and fluffy.
4. While mixing, add the eggs, one at a time.
5. Beat in the lemon extract.
6. Slowly mix with a large spoon (a little at a time) the flour mixture to the butter and sugar mixture.
7. Gradually add the oats.
8. Gently add the blueberries, being careful not to crush them.
9. Measure a heaping tablespoon of dough, roll into a ball and place on cookie sheet with at least a couple inches between each.
10. Bake for 13-15 minutes, until the edges are just turning brown.
11. Cool the cookies on a wire rack. Then store in an airtight container.
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