Blueberry Oatmeal Cookies Story

Blueberry Oatmeal Cookies

Thees blueberry oatmeal cookies are perfectly chewy, and the milk crumb and blueberries add a twist to make them just different enough to be fun!

ingredients

[{"selector":"#anim-b9a88213-c2dc-406f-96a3-243b02b2bb5f","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] Milk Crumb – 1/2 cup 40 g milk powder – 1/4 cup 40 g flour – 2 tablespoons 12 g cornstarch – 2 tablespoons 25 g sugar – 1/2 teaspoon 2 g kosher salt – 4 tbsp 1/2 stick, 55 g butter, melted – 1/4 cup 20 g milk powder – 3 oz 90 grams white chocolate, melted The Cookies – 16 tbsp 2 sticks, 225 g butter, at room temperature – 3/4 cups 150 g sugar – 2/3 cups 150 g light brown sugar, tightly packed – 2 tbsp 35 g corn syrup – 2 eggs – 2 cups 320 g flour – 1 cup oatmeal – 1/2 tsp 2 g baking powder – 1/4 tsp 1 1/2 g baking soda – 1 1/2 tsp 6 g kosher salt – 1/2 recipe Milk Crumb – 3/4 cup 130 g dried blueberries

Click for the full recipe!

For the Milk Crumb: Combine the 40 grams (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

For the Milk Crumb: Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.

For the Milk Crumb: Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

For the Milk Crumb: Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Cookies: Combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.

For the Cookies: Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

For the Cookies: Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

For the Cookies: Heat the oven to 350°F.

For the Cookies: Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.

Serve.