Blueberry Cookies

Still dealing with a mountain of blueberries... these are delicious. Light, juicy, and quite tart.


Blueberry Cookies

1 cup rolled quick-cooking oats (NOT instant)
1.5 cups all-purpose flour
2 tsp baking powder
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
1/2 cup 2% milk
1.5 cups fresh blueberries
grated zest of 1/2 to 1 lemon
pinch of salt

Preheat oven to 375 degrees. Grease a baking sheet.
Combine oats, flour, baking powder, and salt in a bowl; set aside. In a large bowl, cream butter and sugar. Beat in eggs, followed by milk. Gradually beat in flour mixture. Fold in blueberries and lemon zest.
Drop by tablespoonfuls on cookie sheet. Bake for 12 minutes.

Makes about 40 cookies.

If you store them overnight, they will lose their crispness; if you'd like them to be crisper, just toast them briefly on a cookie sheet in the oven.