I was looking for a new cookies recipe to try, and when I ran across this one, I remembered that I’d frozen some blueberries this summer, so that meant I had to make the recipe, right?

The recipe was straightforward, however, the cookies took longer than expected to bake, and although they are delicious, they’re sticky and fall apart when you pick them up. But they are really really good, so I’m going to play with the cookie size and baking times to see if I can get things to turn out better.

And definitely use the lemon oil–the lemon flavor makes these cookies.

Blueberry Hill Oatmeal Cookies
1/2 cup butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla
1/4 tsp lemon oil
2 cups rolled oats
1/2 cup toasted coconut
1/3 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup semi-frozen blueberries

Preheat oven to 350 F.

Line cookie sheets with parchment paper.

Blend butter and sugars. Add egg, vanilla, and lemon oil. Add baking powder, baking soda, and salt.

Fold in oats, then coconut, then flour.

By hand, fold in blueberries.

Scoop 2 tbsp balls of dough on baking sheets, at least 3 inches apart (the cookies spread a lot).

Bake 14 minutes.

Cool on the cookie sheets for 10 minutes, then finish cooling on a wire rack.

As I said, they were very delicious, but extremely sticky, and completely fell apart. I’ll have to play with the recipe to see if I can get the next batch to hold together better.

From A Passion for Baking by Marcy Goldman