Tina’s Blueberry Oatmeal Cookies

Sometimes if my writing isn’t going well, I go to the cookie jar for inspiration. I don’t know about you, but that is where I keep my brain food. These Blueberry Oatmeal Cookies work better than any brain food I’ve tried, with the exception of straight chocolate. Try these and tell me if your word count does not dramatically increase with each cookie you eat.

Blueberry Oatmeal Cookies

3/4 C butter-flavored Crisco
1 C packed brown sugar
1/2 C granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
2 eggs, slightly beaten
1 tsp vanilla
1 1/2 C all-purpose flour
2 C rolled old-fashioned oats
1 C dried blueberries (can be purchased at health food stores)

Pre-heat your oven to 375 degrees. I used a Kitchen Aide mixer, but you can use a hand mixer or a wooden spoon, depending on how hard you want to work. Mix the butter, eggs, vanilla, brown sugar, and granulated sugar. Blend in the baking soda, baking powder, and cinnamon. Add the flour. Lastly, using a wooden spoon, add the oats and dried blueberries. Drop rounded teaspoon fulls on an UNgreased baking sheet and bake for 8 to 10 minutes. Let cool before removing from baking sheet. Enjoy!

Tina Ann Forkner is the author of Ruby Among Us and Rose House.

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