These cookies are so delicious I made them twice this month. Yes. TWICE.
I made the first batch with fresh blueberries and the second batch with dried cranberries aka craisins…and the craisins ruled the day.
Why did craisins rule the day? Well, I’ll tell ya. Using fresh blueberries was delicious, but because of the moisture in fresh blueberries, it made for a floppy, sometimes gooey cookie (not in a good or most appetizing way as you can see in the pic above) that was really difficult to eat…but I did eat them, because it tasted amazing. Using the craisins the second time round, you just had a yummy cookie, without the structural problems. lol.
So based from a structural perspective, I would recommend dried fruit over fresh. And I just checked amazon.ca and you can find all sorts of dried berries to put in these cookies. maybe do a mixed berry version…mmm….my mouth is watering already.
These cookies, to me, taste like an amped up oatmeal cookie…and kinda reminds me of the trail mix cookies that Starbucks used to sell, but much tastier. The cardamom and cinnamon, and the salt…it just gives this lovely sweet, savoury and warm sorta flavour. Combine that with the lovely, chewy texture from the oats…and the burst of sweet from the fruit…seriously…these are almost like fruit crumbles in a cookie form.
The recipe makes about a dozen cookies (I tend to get about 14)….which is kinda perfect because if the recipe made more, I would eat every single one. The recipe is easily doubled so you could totally make more.
I would recommend only baking about six on a cookie sheet as they will spread. To help with the spreading, I would also recommend baking them on parchment…plus, baking on parchment means you shouldn’t have to clean your cookie sheets…win!
So go out, get yourself some berries, be them dried or fresh, and make these cookies because they are fantastic.
Recipe Rating: 4 knives out of 5 with fresh blueberries. 5 knives out of 5 with dried fruit
Om, nom, nom,
Spoon Fork Bacon’s Blueberry and Cardamom Oat Cookies
yield 12-14 cookies
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup white sugar
1 large egg, beaten
1 teaspoon molasses (I used maple syrup…you can also use dark corn syrup)
1 teaspoon vanilla extract
1 cup rolled oats (old fashioned)
1 cup fresh blueberries (or 3/4 cups dried berries)
Preheat oven to 350˚F.
Place flour, baking soda, cardamom, salt, and cinnamon in a mixing bowl and whisk together. Set aside.
Place butter and both sugars in another mixing bowl and cream together until light and fluffy.
Add egg molasses and vanilla to the butter mixture and continue to mix together.
Add the dry ingredients to the wet ingredients and mix together until well combined. Stir in oat until well combined then gently fold in the blueberries.
Place 3 tablespoon (I did 6) sized balls of cookie dough onto a parchment lined baking sheet, 2 inches apart (as these cookies spread quite a bit) and bake for 9 to 11 minutes or until browned.
Remove cookies from the oven and allow cookies to cool, 7 to 10 minutes before serving.