Maple Blueberry Oatmeal Cookies
Published Jan. 10, 2024
- Total Time
- 1 hour 10 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups fresh or frozen blueberries (no need to thaw)
- 3tablespoons maple syrup, or to taste
- 1tablespoon fresh lemon juice, plus 2 teaspoons finely grated lemon zest (see Tip)
- Pinch of fine sea or table salt
- 1cup/227 grams unsalted butter, softened, more for pans
- 1½cups/315 grams dark brown sugar
- 1large egg
- 1tablespoon vanilla extract
- 1½cups/187 grams all-purpose flour
- 1teaspoon fine sea or table salt
- 1teaspoon ground cinnamon
- 1teaspoon ground cardamom
- ½teaspoon freshly grated nutmeg
- ½teaspoon baking soda
- 3cups/260 grams rolled oats (not instant)
- 1cup/100 grams chopped pecans or walnuts
For the Blueberry-maple Jam
For the Cookies
Nutritional analysis per serving (30 servings)
187 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 3 grams protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine berries, maple syrup, lemon juice, 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 has thickened; most of the liquid should have evaporated and what’s there should look syrupy rather than runny. Transfer jam to a bowl. Refrigerate or freeze until cool, about 20 to 30 minutes. (Jam can be made up to 5 days in advance and stored in the refrigerator.)
- Step 2
Heat oven to 350 degrees. Line two large cookie sheets with parchment paper or reusable silicone liners.
- Step 3
Using an electric mixer, beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in egg until fully incorporated. Then beat in vanilla extract, scraping down the sides of the bowl with a rubber spatula.
- Step 4
In a separate bowl, mix together the flour, salt, cinnamon, cardamom, nutmeg and baking soda. Set mixer on low speed and beat flour mixture into the butter mixture. Stir in oats and nuts. (Dough can be made up to 5 days in advance and stored in the refrigerator.)
- Step 5
Spoon or scoop out large tablespoonfuls of dough onto prepared cookie sheets, leaving at least 2 inches between each cookie. Use your thumb or a spoon to make a thumbprint. Spoon a heaping ½ teaspoon of jam into each thumbprint. Top jam with an additional 1 tablespoon of dough and press around the edges to lightly seal the cookie. A little of the jam will seep out, which is good; it will give the baked cookies a nice rippled look.
- Step 6
Bake for 15 to 23 minutes, or until the edges turn deep golden brown and the centers are firm. Transfer cookie sheets to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days.
- It’s easier to zest the whole lemon before halving it to squeeze the juice.
Private Notes
Comments
Made w/o nuts. Dough/30= 38 gm per cookie. First time didn’t refrigerate dough, flattened cookie a bit, baked 23 min. Meh too crispy not enough Bberry flavor. 2nd time. Used 2/3 dough for cup portion and added more Bberry compote which is really easy to make and tastes great on many things. 1/3 dough flattened to fold over cup portion of cookie. Refirgerate while oven heats. Kept cookie in a ball shape not flattened. Baked 21 min. Came out great w more Bberry flavor. All gone in one day.
I doubled the recipe for a bake sale and half way through I decided to try bar cookies - flattened half-ish of the dough in a parchment lined 9 x 9 baking pan- put the delicious blueberry mixture on top and topped with more cookie dough like a streusel topping. Baked for 20-25 minutes. It was delicious. The cookies are delicious too even though mine flattened out - the bars were easier and we liked them more.
This recipe turned out great! The cookies are delicious with crispy edges and a soft interior. I had to add a little cornstarch, mixed with water, to the compote to thicken it up when using fresh blueberries. I used a one-to-one gluten-free flour, and the dough seemed a little dry, but it worked!
Really delicious cookie! My family ate up the first batch so quickly I made them again within 2 days! They do take a lot more time than the recipe advertises, though. A single batch took me approx 2 1/2 hours. Also, regarding the ingredient measurements. First time I made the cookies I used the imperial measurements (cups) and the second time I used metric (weight). You use A LOT more brown sugar going by weight than when going by cups (and yes, I did pack down the sugar in my measuring cups). I compared it after and used over 100g more sugar when following the measurement by weight. This resulted in my cookies spreading out a lot the second time I made them because of the extra sugar, where the first time I made them, they barely spread at all. Leaving the dough to sit for at least an hour would help prevent extra spreading as it allows the oats time to absorb the liquid ingredients (I also let the dough sit the first time I baked them but didn’t the second time. In the second batch, the cookies baked better in the later rounds as the dough had more time to sit). Still, a delicious cookie that I will definitely make again! Just with a little less brown sugar.
This is a really nice oatmeal cookie, but the berries don't' come through with much flavor. I think perhaps it's being overpowered by the spices in the dough. I might try again using a fraction of the spices but adding lemon zest into the dough to brighten it up and compliment the berries. Maybe more lemon juice in the jam? I used frozen berries. I did chill the dough overnight, mostly just to split up the work. Cookies spread just the right amount baked on a silicon baking mat.
I chilled the dough overnight, and another 30 min after shaping into balls, and they did not spread. Used 1.7 oz dough for each cookie (2 oz including compote) and baked 17 min.