Blueberry Oatmeal Cookies

Recipe View Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and cleanup. (Prep time: 5 minutes)

Recipe View In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes, ensuring the sugars are well incorporated for a smooth texture.

Recipe View Beat in the egg and vanilla extract until fully combined. (Mixing time: 1 minute)

Recipe View In a separate medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt. This ensures even distribution of the dry ingredients. (Prep time: 2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing develops gluten and can lead to tough cookies. (Mixing time: 1-2 minutes)

Recipe View Gently fold in the rolled oats and dried blueberries until evenly distributed throughout the dough. (Folding time: 1 minute)

Recipe View Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. (Prep time: 5 minutes)

Recipe View Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. (Baking time: 10-12 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. (Cooling time: 5-10 minutes)