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Proudly Serving For 10+ Years
Free Shipping Over $300
It’s time to celebrate Dad! For the past 110 years, or 48 years as a nationally recognized holiday, fathers have been celebrated with a special day honoring all they do for us. From teaching us how to ride bikes, build bird houses, bait a hook, change a tire, and how to drive, dads do a lot! What better way to sweeten his Father’s Day than with Chocolate Covered Blueberry Oatmeal Cookies? If you have little tykes, this is a great baking activity for them to help with.
Milk Chocolate Dried Blueberries are perfect in these oatmeal cookies because you get the sweet tang of the blueberry and the yummy goodness of the smooth chocolate coating. For this recipe you will need 12 ounces of Milk Chocolate Covered Blueberries, so buying a pound is perfect – you’ll have enough for the cookies, plus some to snack on as you make them!
If Dad isn’t a blueberry fan, these cookies will also work great with Milk Chocolate Red Velvet Cherries, or go old school with a twist and use Chocolate Covered Raisins. Another benefit to making these cookies is oats have fiber, and dads love fiber (according to all the Cheerios commercials ever made). So, let’s get started and bake up these sweet treats for the special father in your life.
Yield: About 2 dozen large cookies
Ingredients
1/2 cup butter
1/2 cup shortening
1 cup brown sugar, packed
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1-1/2 cups Milk Chocolate Dried Blueberries
3 cups rolled oats or quick oats
Instructions
1. Preheat oven to 350° F. Grease two large cookie sheets or line with a Silpat or parchment paper.
2. Sort through your Chocolate Covered Blueberries and cut the large ones in half or quarters. (If you want more blueberry pieces distributed throughout your cookies, roughly chop all the Chocolate Covered Blueberries.) Set aside.
3. Combine the butter, shortening, and sugar in a large mixing bowl, or the bowl of your stand mixer, and beat until creamy, about 3-5 minutes. Add in eggs one at a time and mix until incorporated. Add the vanilla extract, beat another 30 seconds.
4. In a separate bowl, sift together the flour, salt, baking soda, cinnamon, and nutmeg. Add into the wet ingredients and stir until almost fully combined, about 30 seconds to 1 minute.
5. Stir in the Chocolate Covered Blueberries and oats until fully combined, about 30 seconds to 1 minute.
6. Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie. A 2-tablespoon ice cream scoop will produce cookies that are approximately 3.5 inches in diameter
7. Bake until the edges of the cookies turn golden brown, about 12-13 minutes. Optional: We also put ours under the broiler to brown the tops. Do this for about 30 seconds to 1 minute.
8. Cool 3-5 minutes on the cookie sheets. Then carefully remove them to a wire rack. Cool completely. They will be soft until completely cooled. Store tightly covered.
Extra Tip: If you don’t want to make all the cookies at once, spoon them onto a cookie sheet, but instead of putting them in the oven, pop them into the freezer. Once completely frozen (at least 8 hours), put them into an airtight container or plastic bag and keep them in your freezer. When you're craving some of these delicious cookies, put them on a lined tray and bake at 350° F for 15-17 minutes.
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