Name: Blueberry White Chocolate Oatmeal Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 sticks unsalted butter, softened; 1 Cup brown sugar; 2 fresh Eggs; 1 teaspoon vanilla bean paste; 1-1/2 Cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 Cups organic rolled oats; 1/2 Cup fresh or frozen blueberries (preferably wild Maine blueberries!); 1/2 Cup white chocolate chips; 1/2 Cup chopped walnuts

Plain oatmeal cookies are made even more delicious with the addition of white chocolate chips, walnuts and blueberries.

This cookie recipe is my variation on the Quaker Oats Vanishing Oatmeal Cookie recipe that you can find on the underside of the cover on any Quaker oats canister.

These bake up quickly and are SO good ! (And if you feel like treating your chickens while you have the oven on and the ingredients out, here's a healthy Oatmeal Cookie recipe for your chickens).

These cookies are so good and come together so quickly! And in fact, they were featured on the Woman's World site HERE.

(scroll down for the printable recipe card)

Blueberry White Chocolate Oatmeal Cookies

(makes two dozen)

Ingredients |

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened

1 cup brown sugar

2 eggs (fresh if you have them !)

1 teaspoon vanilla bean paste

3 cups organic rolled oats

1/2 cup fresh or frozen blueberries (preferably wild Maine blueberries!)

1/2 cup white chocolate chips

1/2 cup chopped walnuts

Heat oven to 350 degrees. In a small bowl, whisk the flour, baking soda and salt. In bowl of a stand mixer, beat butter and brown sugar until creamy.

Add eggs, one at a time, then beat in the vanilla.

With the mixer on low speed, slowly pour in the flour mixture until incorporated. Add oats, chips and walnuts, and mix until well combined. Gently stir in the blueberries.

Drop the dough onto an un-greased cookie sheet using an ice cream scoop.

Bake for 10 minutes or until light golden brown. Cool on cookie sheet for a minute or two and then remove to wire rack to cool completely. Store in an airtight container.

These cookies also freeze beautifully, so make a double batch and freeze half for later.