After a huge berry haul from picking this summer, we have an abundance of strawberries, raspberries, and blueberries in the freezer waiting to be baked into deliciousness. Uninspired by the typical muffin and fruit crisp recipes. I was looking for something completely different to incorporate our frozen berries into. Finding this recipe on Pinterest was a dream come true! These cookies are close to a muffin top (Seinfeld dreams coming true - top of the muffin to ya...anyone?) but the best part is the burst of blueberry! If you're not a fan of blueberry I'm positive a raspberry dark chocolate combination would be just as good. These cookies are best served day of, still warm.
Ingredients
Adapted from Lady and Pups
1/2 cup of unsalted butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
1 1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 1/2 cup quick cooking oats
1/3 cup white chocolate chips
1 cup frozen blueberries
Preheat your oven to 365 F and line your baking sheet with parchment paper.
In a small saucepan on medium heat brown the butter (click here for tips) and then allow to cool for 5-10 minutes. Once cooled, whisk in the white and brown sugar until smooth. Beat in the egg and vanilla until well combined. In a separate bowl, mix together the flour, sea salt, cinnamon and baking soda. Gradually stir into the butter mixture. Using a spatula or wooden spoon, mix in the oats and chocolate chips. Gently fold in the frozen blueberries, until combined, ensuring not to squish many berries in the process. Round 1 tbsp of the dough into a ball, place onto your prepared baking sheet and lightly press down. Bake for 10-12 minutes, until the bottoms are lightly browned.
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