Description
Easy, light cookies made with leftover oatmeal, taking you from breakfast to snack time.
Ingredients
Scale
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 eggs
- 1/2 tsp almond extract
- 1 Tbs lemon juice
- 1 cup prepared (leftover) oatmeal
- 3/4 cup blueberries
- 1/2 cup powdered sugar
- 2 Tbs fresh lemon juice
Instructions
- Preheat oven to 350F
- Combine flour, baking powder, cinnamon and salt in a large bowl, then set aside.
- Combine butter and brown sugar in another bowl and cream together with a hand mixer or stand mixer, then add in eggs, almond extract, and lemon juice and continue to mix until smooth.
- Add in oatmeal and continue to mix until smooth.
- Add the oatmeal mix to the flour until just combined (don’t overmix) and then fold in blueberries.
- Scoop a spoonful of the dough and form into a ball (don’t overpack) then place on a silpat on a cookie sheet and bake at 350F for 12 to 15 minutes until golden brown and risen.
- Transfer to a cooling rack.
- Once cool, combine the powdered sugar with the lemon juice, stirring until smooth. Drizzle lemon glaze over the cookies and allow to sit until the glaze firms up.
- Keep on a plate, covered with plastic for up to four days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Cuisine: American