Blueberry-Walnut Oatmeal Cookies

Crunchy and sweet, these fruited fiber-filled cookies are perfect for a snack or even for a breakfast on the go.

Yield: 45 cookies (serving size: 1 cookie)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 105
  • Fat: 4.2g
  • Saturated fat: 1.5g
  • Protein: 2.2g
  • Carbohydrate: 14.7g
  • Cholesterol: 11mg
  • Iron: 0.6mg
  • Sodium: 70mg
  • Calories from fat: 36%
  • Fiber: 1.2g
  • Calcium: 10mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups regular oats
  • 1 cup dried blueberries
  • 1 cup chopped walnuts

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt.
  3. Beat cream cheese and butter with a mixer at medium speed until fluffy. Add sugars, beating until blended. Add egg and vanilla, beating just until blended. Gradually add flour mixture to butter mixture, stirring just until combined. Fold in oats, blueberries, and walnuts. Drop by tablespoonfuls 2 inches apart onto baking sheets.
  4. Bake at 350° for 10 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.
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