These chewy blueberry oatmeal cookies are a delightful twist on the classic, featuring a touch of honey and a hint of nutmeg for added depth of flavor.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg, honey, and vanilla extract to the creamed mixture and beat until well combined.
Mix until the ingredients are just combined to avoid overmixing.
In a separate bowl, whisk together the oats, flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
Sifting the dry ingredients can help ensure even distribution.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cookies tender.
Gently fold in the blueberries, ensuring they are evenly distributed.
If using frozen blueberries, do not thaw them to prevent excess moisture.
Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in a preheated oven at 350°F for 12-14 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies warm or store them in an airtight container for later enjoyment.
These cookies pair wonderfully with a cup of tea or coffee.
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