Sunday, September 1, 2013

Oatmeal Cookies with Blueberries and Walnuts

Oatmeal Cookies with Blueberries and Walnuts

This post is almost exactly the same as the previous post because I used the same batch of oatmeal cookie dough, but in this half, I put dried blueberries and walnuts. This is what happens at the beginning of the school year on Labor Day weekend when I start feeling the desperation that I know I just won't be able to bake and blog like I could during the summer
This might be a good time to tell you that I made a mistake while making the dough for these cookies. After mixing it all up, it looked a little dry. Then I noticed the eggs sitting on the counter. Dang it. So, I beat each egg separately and mixed one into each half of the dough. I thought it was ruined, but to my surprise, the cookies have turned out fine. So, two lessons learned: 1. Pay attention to your ingredients when baking and 2. You can still add the egg if you forgot it in the beginning. Yeah. This isn't going to be one of my best pieces of writing...
Note: The reason I add the raisin puree is to make these really soft. I discovered this trick when making a copycat Grandma's Oatmeal Raisin Cookie recipe. The cookies stay fresh and soft for days. If you want to skip that step, I recommend using 1/4 cup shortening to replace 1/4 cup of the butter. 

Oatmeal Cookies with Blueberries and Walnuts

  • 2 tablespoons raisins
  • 2 tablespoons hot water
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 cups quick cooking oats
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter, softened
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 1/2 cups dried blueberries (got mine from Trader Joe's)
  • 1 1/2 cups chopped walnuts
In a blender (or a tall cup if you've got a hand blender) place the raisins and the hot water. Allow to sit while you mix the dry ingredients.
In a large bowl, mix the flour, oats, salt, baking soda, and cinnamon.
After the raisins have stewed in the hot water, blend until pretty smooth. They might not get completely smooth, but try to get close.
In a large mixing bowl, cream the butter, sugars, and pureed raisins. Add eggs and beat thoroughly. Mix in the dry ingredients until the dough just comes together.
Stir in blueberries and walnuts. Refrigerate dough for at least two hours.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop batter onto baking sheet in 2-tablespoon sized balls about 2 inches apart. Bake at 350 degrees for 11-13 minutes, or until cookies are puffed and edges are browned. (You may have to experiment on how done you like these.)
Remove from oven and slide parchment onto a wire rack or countertop to stop the baking. Move to a wire rack to cool completely after about 5 minutes.
Makes about 4 dozen cookies.

Dough ball

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