oatmeal blueberry cookies

key adaptation 7.15.09

cookies have become my new tiny obsession and this oatmeal cookie is my new favorite. 

these can be enjoyed anytime of day; morning, noon and night. in my opinion, oatmeal cookies should be served chewy. cardamon is the secret ingredient bringing depth to the spiciness of the cookie. due to the high level of moisture from the fresh berries, i like to store extras in the fridge to prevent them from spoiling too quickly. 

ingredients:

• 1 cup flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1/2 tsp ground cardamon

• 1 1/2 cups quick cooking oats

• 1/2 cup butter, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 large egg

• 1/2 tsp vanilla

• 2 tbsp honey 

• 1/2 cup raspberries OR blueberries

• 1/3 cup pecan, broken into small to mid-size pieces

1. mix dry ingredients together and set aside.

2. cream butter and sugars until well combined and creamy.

3. add egg and honey, mix well. stir in vanilla.

4. stir in dry ingredients. stir in pecans. stir in raspberries.

5. let dough rest in fridge for an 30 mins to firm up.

6. drop by the rounded teaspoons on cookie sheet.

7. bake at 350 degree for about 8-10 minutes, until edges are golden and just set. 

8. cookies are best enjoyed chewy.