|Oatmeal Cookies with Blueberry Craisins|
I based this cookie on the Shakespeare Oatmeal Cookies that I've blogged about, which are pretty sweet. They have a nice chewy texture, though, with nice crisp edges. The blueberry burst you get when you bite into them is nice and unique. I think I'll be making these again.
Oatmeal Cookies with Blueberry Craisins
- 1 ½ cups King Arthur Unbleached All-Purpose Flour
- 2 cups old fashioned rolled oats
- 1 cup quick cooking oats
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 pinch ground nutmeg
- ½ cup butter
- ½ cup vegetable shortening
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 cup Blueberry Craisins
Sift flour, salt, soda, & spices together. Stir in oats.
Cream butter, shortening, & sugars. Beat in eggs and vanilla. Stir in dry ingredients and blend well. Stir in Blueberry Craisins (Note: I took a few moments to separate the Craisins that were stuck together before adding them to the dough.) Refrigerate dough for at least two hours or overnight.
Preheat oven to 350°. Form dough into walnut-sized balls and place on a parchment-lined cookie sheet. Bake at 350° for 12-15 minutes. Allow cookies to cool on wire rack.
Makes about 4 1/2 to 5 dozen cookies.