Maple Blueberry Oatmeal Morsels
Course: DessertCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesThese cookies are delicious. We love them. Who doesn’t love maple, oatmeal and blueberries. This sounds like how I make oatmeal for my kids on summer mornings. These cookies are so good and fun to make. My kids and I enjoy these so much.
Blueberry Maple Jam
2 cups fresh blueberries
3 Tablespoons maple syrup
1 tablespoon lemon juice + 2 teaspoons fresh grated lemon zest
Pinch of sea salt
- Cookies
1 cup butter, softened
1 1/2 cups dark brown sugar
1 lg egg
1 Tablespoon vanilla
1 1/2 cups flour
1 teaspoon fine sea salt
1 teaspoon cinnamon
1 teaspoon cardamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
3 cups rolled oats (not instant)
1 cup chopped pecans or walnuts
Directions
- In a small saucepan, combine berries, maple syrup, lemon juice and zest and salt. Bring to a simmer over medium high heat. Reduce heat to medium and let simmer vigorously for 12 to 22 minutes or until the jam is thickened and most of the liquid has evaporated. It should look like syrup not runny. Transfer to a bowl. Refrigerate or freeze until cool, about 20-30 minutes. Jam can be made up to 5 days ahead and refrigerated in an air tight container.
- Heat oven to 350 and line two baking sheets with parchment paper.
- Using an electric mixer, beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in eggs until fully incorporated. Then beat in vanilla, scraping the sides of the bowl down.
- In a separate bowl, mix together the flour, salt, cinnamon, cardamon, nutmeg, and baking soda. Set mixer on low speed and beat in flour mixture into the butter mixture. Stir the oats and nuts. Dough can be made up to 5 days in advance and stored in the refrigerator.
- Scoop out large Tablespoons of dough onto prepared pans. Space cookies 2 inches apart. Use your thumb or back of spoon to make a thumbprint and spoon a heaping 1/2 teaspoon of the jam into each thumbprint. Top jam with additional 1 Tablespoon dough and lightly press so edges seal.
- Bake for 15-23 minutes or until edges turn deep golden brown and center is firm. Transfer cookies to wire rack to cool. Store cookies in an air tight container at room temperature for up to 5 days.
