An interesting cookie recipe: oatmeal-blueberry-cinnamon-chocolate cookies


Ruby Matenko

A close-up of the cookies. after baking.

Ruby Matenko, Staff Writer

Ruby Matenko

A batch of cookies is the perfect bow on top of a long Thanksgiving holiday, to make the transition back to school easier.

Step 1: Preheat the oven to 350 degrees Fahrenheit and line two baking trays with parchment paper.

Step 2: Mix dry ingredients together in a medium bowl: flour, baking soda, salt, cinnamon.

Step 3: Melt the butter until it is between softened and melted, then refrigerate until it is at room temperature.

Step 4: Add the sugars to a large bowl and then add the melted butter. Then, add the egg and vanilla extract. Stir.

Step 5: Add dry ingredients and stir until just combined. Add oats gradually and mix them in. Add blueberries, and wash your hands, then use your hands to work them into the batter. Don’t worry if some of them break and the blueberry juice comes out, that’s only better!

Step 6: Put cookies on the tray, each scoop being slightly larger than golf-ball-sized. After molding the cookies and flattening them with your palms, place a chunk of chocolate in the center of each one and smush it into the middle. You can also use Hershey Kisses, chocolate chips, et cetera.

WARNING: Your hands might get very messy.

Step 7: Bake the cookies for 8-10 minutes, then check to see if they are still slightly raw or doughy inside and increase the time accordingly. Cookies should be lightly golden around the sides and a bit lighter on the top. If still soft/doughy, add 2-5 minutes at a slightly higher temperature until they look how you want them. REMEMBER: cookies still bake slightly once they are out of the oven because the heat is still inside of them, therefore still baking them, so adjust accordingly!

Let your beautiful cookies cool off, and enjoy!

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