Blueberry Oatmeal Softies

Sometimes, all I want is a muffin.

A big, soft muffin with lots of sugar and butter and blueberries (because blueberries make anything healthy).

Usually, I settle for cookies. But these cookies have to be soft. I really hate crispy cookies, but the ones I make are never soft enough. When I made these, I was absolutely overjoyed! Because they were soft, like muffins!!! And they have oatmeal and blueberry and applesauce in them, so that’s healthy enough for me.

I actually decided to make these because I had a few extra blueberries that were growing sad from neglect. When you have extra blueberries, it’s only natural for you to make cookies. Duh.

And I had to make these with oatmeal. I love oatmeal. I have it almost every single day for breakfast. The oats I used were processed for about thirty seconds to make them finely grind, or at least a little less chunky.

These cookies are actually so cute.

So cute!!

And in all seriousness, they really are kind of healthy. Besides the brown sugar, which ruined the whole healthy effect, they include whole wheat flour, rolled oats, and applesauce, plus the blueberries. So go crazy! Have them for breakfast! I did.

Blueberry Oatmeal Softies adapted from How Sweet it Is

Ingredients

1/2 cup applesauce
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 3/4 cup rolled oats, ground fine in a food processor
1/2 cup whole wheat flour
1/4 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
3/4 cup fresh blueberries

Beat the applesauce and brown sugar in a stand mixer until smooth. Add the egg and vanilla and mix until well combined, about two minutes.
Add oats, flour, salt, baking powder, and cinnamon on low speed and mix until just combined.
Gently fold in blueberries.
Refrigerate at least thirty minutes. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Scoop into 2 tbs balls using a spoon or ice cream scooper onto the baking sheets.
Bake 11 minutes. Cool five minutes, then transfer to a cooling rack.

Conclusions:

These actually may be the softest cookies I’ve ever had. Or at least made, definitely. The blueberries were really nice, especially with the cinnamon, brown sugar, and oatmeal flavors. Next time I’ll throw a few walnuts in there, too, to sontrast their crunch with the soft cookie. One day I’m going to make maple oatmeal cookies, and hope they taste like the Quaker Maple & Brown Sugar oatmeal pakcets. Sigh. But anyway, go make these! Your blueberries will be honored.