These blueberry cookies are a twist on a classic: fresh or frozen blueberries replace raisins to create a super flavorful, nutritious treat.
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A section of the woods around our family’s country house shelters countless wild blueberry plants that bear fruit mid- to late-August. Like many of our neighbors, we plan a yearly wild blueberry picking expedition: hunting down the plants and filling up containers of fresh wild blueberries always feels like we’re getting away with the loot. Wild blueberries are so delicious and potent in flavor!
We eat a lot of the berries fresh and by the handful, but we usually have so many that I can save some for baking. I throw them into quick muffins and easy financiers, or I make more elaborate desserts with them, such as gelato or pie. I also always make sure to freeze some for later use, a habit I think everyone should pick up. No need to have a blueberry patch closeby! Buy baskets of wild blueberries while they’re the cheapest–from mid-August to mid-September, usually. At home, spread them in a single layer on a baking sheet, freeze, then transfer to ziplock plastic bags. This simple tip will lead you to a winter full of blueberry treats!
In these Oats & Blueberry Cookies, I use wild blueberries straight from the freezer. Not only is this quick and handy, but it allows the berries to hold their shape while you fold them into the cookie batter. Oatmeal cookie batter gets quite stiff so fresh blueberries would simply turn to mush if you tried to incorporate them as is. In these wild blueberry cookies, the berries replace raisins for an exciting result: after baking, the wild blueberries become jammy, adding richness to an otherwise unassuming dessert. The sweetness of white chocolate complements the blueberries really well, but you can substitute these for dark chocolate chips for an equally delicious result.
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