If it’s some sort of mysterious extended monsoon where you are, do yourself a favour and get to baking some fresh cookies. Because there’s nothing like munching on a warm, buttery cookie while scowling at the rain because it just won’t let up.
Try not to take photos of said cookies in said weather. It’s really painful. You’re better off just eating the whole batch in one sitting.
Let’s all take a minute to thank this never-fail oatmeal cookie recipe that isn’t fussy about what you mix into it and is probably the most adaptable thing I’ve met in my life.
I’ve had some blueberries sitting in my freezer for a while now and apparently, they taste great in oatmeal cookies according to the Internet, so here we are. Flaked almonds add crunch, butter adds awesomeoness and oats add the delusion of health. It’s the perfect plan. Perfect enough for breakfast 😀
These cookies come together in no time, really. They’re soft, full of flavour, with that signature chewiness that all oatmeal cookies should have and biting into juicy blueberries is a whole other kind of fun. It’s cookie time!
- 1 cup flour
- ½ tsp baking soda
- 100 gms butter at room temperature (just shy of ½ cup)
- ½ cup caster sugar
- 1 egg
- 1 tsp vanilla
- 2 cups oats
- ⅓ cup flaked or sliced almonds
- ½ cup blueberries (if frozen, do not thaw)
- Sift the flour and baking soda in a bowl. Add a pinch of salt if using unsalted butter. Set aside.
- Preheat the oven to 175 C and grease a baking tray or line with a silicone mat.
- Cream the butter and sugar in a mixing bowl till pale and fluffy. Add the egg and vanilla and beat till combined.
- Fold the flour mixture into the butter mixture until just combined.
- Fold in the oats and almonds gently. Add the blueberries and mix them in. The dough will be thick so use your hands if it's easier.
- Roll the dough into equal-sized rounds, pressing in any stray blueberries lying in the bowl, and place the rounds about an inch apart on the tray. Press down to flatten, because they will not spread much while baking.
- Bake for 15 minutes until lightly browned and up to 20 minutes for crunchier cookies. I turned my oven to the broil setting for a couple of minutes for some extra colour. Eat warm!