Everyone loves a basic oatmeal cookie. But these are no ordinary oatmeal cookies. In addition to studding them with chewy, sweet dried blueberries, we’ve also given them a sugary-and-salty topping. The result is a deeply flavoured, addictive combination that elevates an otherwise simple treat.
OATMEAL BLUES DROP COOKIES
Start to finish: 45 minutes
Makes 3 dozen cookies
14 tablespoons butter, softened
1 1/4 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon salt, divided
Zest of 1/2 lemon
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3 cups rolled oats
1 1/2 cups dried blueberries
1/2 cup granulated sugar
Heat the oven to 350 F. Line a baking sheet with kitchen parchment.
In a large bowl, use an electric mixer to beat together the butter, brown sugar, baking soda, nutmeg, 1/2 teaspoon of the salt, the lemon zest and the vanilla until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl between additions. Stir in the flour, then the oats, followed by the blueberries.
In a small bowl, combine the remaining 1/2 teaspoon salt and the granulated sugar.
Working in batches, drop the dough by the tablespoonful into the salt-sugar to dunk their tops. Place the dough, sugar side up, on the prepared baking sheet, leaving 2 inches between cookies for spreading. Bake for 11 to 13 minutes, or until golden brown at the edges and no longer shiny on top.
Allow to cool 5 minutes before transferring to a rack to cool completely. Store in an airtight container at room temperature.
Nutrition information per cookie: 150 calories; 50 calories from fat (33 per cent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 25 mg cholesterol; 22 g carbohydrate; 2 g fibre; 12 g sugar; 2 g protein; 95 mg sodium.