Soft soft blueberry oatmeal cookies with a lot of melty choc chips. Pure bliss for just about any chocoholic—and they don’t taste healthy whatsoever!
One summer time, my loved ones and that i travelled to Wisconsin to go to my dad’s old college roommate and the wife. As very gracious hosts, they performed guides for the entire vacation and drove us to all the little gems in the region, including Laura Ingalls Wilder’s house (I increased up studying individuals books!), the historic Trempealeau Hotel using their infamous walnut burgers, and boating around the Mississippi River like Huck Finn.
All that driving resulted in my parents chock-full the vehicle's gas tank on the rental minivan fairly frequently. Virtually every morning before average folks automobile up, they navigated with the sleep roads towards the nearest service station to fuel up and buy the daily newspaper.
On a single of individuals journeys, my father impulsively introduced some blueberry bread towards the check out combined with the paper. Back in the house, he and the college roommate created off thick slices to talk about round the breakfast table. I nicely declined, somewhat skeptical of service station blueberry bread, and tied to my yogurt and cereal, but the pair of them was adamant on offering us a pieces multiple occasions through the meal.
Through the finish in our trip, it almost grew to become a game title: Buy service station blueberry bread and find out the number of occasions we are able to offer it to Amy before she gives in. I good-naturedly went together with it, however with self-discipline like nobody within my family had seen, I held out for the whole vacation. Even today, nobody within our family look at blueberry bread without considering that service station!
However, when they had offered me these Chocolate Nick Blueberry Bread Oatmeal Cookies. it would’ve been a totally different ballgame—and not only because they’re homemade! Soft and soft with tons of gooey melted chocolate, they’re more healthy and absolutely irresistible!
These little special gems would be the next installment within my clean-eating oatmeal cookie series. We’ve done blueberry. raspberry. apple cake. and carrot cake (plus much more !), but these… They’re the very first ones which involve chocolate with no other mix-ins. Surprising, seeing the amount of a chocolate lover I'm!
The primary distinction between this recipe and all of those other oatmeal cookies (aside from the chocolate, obviously!) is the fact that these don't require chilling. Actually, I insist that you simply don’t!
I made use of mashed blueberry to supply the legendary blueberry bread flavor and switch the egg. Because mashed blueberry contains much less liquid than eggs, the dough is firmer once you mix everything together when compared with these oatmeal cookie recipes, which means you don’t have to chill it to help make the dough stiffer. Therefore you reach eat cookies 30 minutes sooner!
To maximise the chocolaty goodness, I added both small and regular choc chips. The small chips make sure that every bite contains chocolate, so when you hit a large, melty regular chip… Well, I essentially thought I’d died and attended paradise. I recommend that you simply try microwaving a cookie for 7 seconds, sufficient to make it warm and begin the chocolate melting again. Pure bliss.
And certainly a lot better than service station blueberry bread!
These oatmeal cookies are supremely soft and filled with choc chips! They’ll stay soft and soft for a whole week if kept in an airtight container—if they last that lengthy!
Yields: 15 cookies
- 1 c (100g) instant oatmeal (measured properly )
- c (90g) wheat grains or gluten-free* flour (measured properly )
- 1 teaspoon (4g) baking powder
- 1 teaspoon (3g) ground cinnamon
- ⅛ teaspoon (1g) salt
- 2 tablespoons of (28g) coconut oil or unsalted butter, melted
- c (63g) mashed blueberry
- 1 teaspoon (5mL) vanilla flavoring
- c (120mL) agave
- 2 tablespoons of (35g) regular semisweet choc chips
- 1 tablespoons of (21g) miniature semisweet choc chips
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or perhaps a silicone baking pad.
- Whisk together the oatmeal, flour, baking powder, cinnamon, and salt inside a medium bowl. Inside a separate bowl, whisk together the coconut oil or butter, mashed blueberry, and vanilla. Stir within the agave. Include the flour mixture, stirring just until incorporated. Fold in any regular choc chips and 1 tablespoon of miniature choc chips.
- Drop the cookie dough into 15 rounded scoops to the prepared sheet, and flatten slightly. Press the rest of the miniature choc chips in to the tops. Bake at 325°F for 13-fifteen minutes. Awesome around the pan for ten minutes before turning out onto a wire rack.
Notes: It’s very vital that you measure both oatmeal and flour properly while using spoon and level method or perhaps a kitchen scale. An excessive amount of either will dry up the cookies and then leave them bready rather of soft. In case your cookies come out bready, you may also add 2-4 tablespoons milk towards the cookie dough combined with the sweetener to ensure they are chewier.
Instant oatmeal can also be known as quick-cooking or minute oatmeal. They are available in large canisters, much like old-fashioned oatmeal. They aren't those within the small flavored packets of oatmeal.
Should you don’t have instant oatmeal, appraise the equivalent old-fashioned oatmeal, and pulse these questions mixer 7-10 occasions.
Chopped chocolates might be substituted instead of the choc chips.
Honey or walnut syrup might be substituted with the agave. Alternatively, cup (105g) brown sugar + 5 tablespoons (75mL) milk might be substituted too. The baking time stays exactly the same.
For any gluten-free version, use gluten-free instant oatmeal along with a gluten-free flour blend. I suggest the next blend: cup (60g) millet flour, two tablespoons (15g) tapioca flour, two tablespoons (17g) brown grain flour, and teaspoon (2g) xanthan gum.
For those other queries about the recipe, including component substitutions, please visit my Oatmeal Cookie FAQ + Video page.
Nothing wrong with this! My buddy would be a pretty picky eater until he left for school. Also it’s my pleasure!
Mary H. states on This summer 8, 2016 at 2:17 pm
I applaud your insistence on &"calculating properly&" and love the inclusion of weight measures, not only volume. I personally use my food scale whenever you can and may always rely on effective results after i achieve this.
That being stated&...I've been inside my seniors father-in-law’s house earlier this week. Were built with a leftover ripe blueberry within the kitchen and desired to leave some healthy blueberry oatmeal cookies behind after our departure. Regrettably, there's exactly ONE glass calculating cup within this household, so old the markings are mainly worn out. Undaunted, I pressed forward. Despite the possible lack of sufficient calculating equipment, or any kind of electric mixer, or perhaps a baking sheet (I resorted to presenting metallic 9吉 casserole pan to bake the cookies), we'd a effective batch! Tasty cookies enjoyed by all. Just great, healthy recipe and also the description, which solved the problem attain the correct dough mixture, even without advantage of good measurements!
Amy states on This summer 8, 2016 at 3:51 pm
My dear goodness, I’m so impressed at the perseverance Mary! It’s with enough contentration baking in another person’s kitchen if this’s well-stocked with proper baking and calculating equipment, but to do this with no kitchen scale or calculating cups. That’s amazing &- healthy for you! I’m so glad that your family enjoyed the cookies. Your father-in-law (as well as your whole family!) is really lucky to possess you to definitely bake goodies on their behalf!
Chelsea B. states on September 2, 2016 at 6:02 pm
We simply made these plus they switched out great! We substituted traditional oatmeal for that quick oatmeal and used walnut syrup rather of agave. Great blueberry flavor and also the texture was perfect. Nice soft along with a little soft. Appreciate the recipe!