Yes, that is a mouthful. I was in Trader Joe’s when I suddenly got struck by an idea to make this cookie. I have a surplus of oats in my pantry and was thinking of ways to use it up, and this cookie just sort of came to me.
I think the combination of blueberries and white chocolate is a marriage made in heaven and would usually add lemon zest to this in a cake or plain sugar cookie, but didn’t feel the citrus would work well with the oats. Instead, I used a nice amount of Mexican vanilla and added dry roasted, salted cashews to add a bit of salty contrast to the sweet cookie.
The texture on these were perfect- crisp around the edges, a bit crackly even, then chewy and toothsome on the inside. Unfortunately the dried blueberries didn’t give the cookie the tartness I’d hoped for. Next time I’ll use dried cherries or cranberries. I also skipped the salt in the dough since the cashews were salted, but these could have been elevated with the addition of salt.
Overall, these cookies were a success, but I’m looking forward to making another batch with the changes. Make sure all of your ingredients are at room temperature. If you forget to pull your butter and eggs out- just microwave your butter on a low setting for 30-40 seconds, and drop the cold eggs into a bowl of warm water for 5 minutes. Hope you enjoy them!
Chewy Oatmeal, Blueberry, White Chocolate & Salted Cashew Cookies2 sticks unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup white sugar
2 large eggs
1 TBS real vanilla extract 1 1/2 cups bread flour
1/2 tsp. salt
1/2 tsp. baking powder 2 1/2 cups quick cooking oats
1 cup white chocolate chips or chunks 3/4 cup chopped, dry roasted salted cashews 3/4 cup dried blueberries or other tart dried fruit
Preheat oven to 350.
Cream together the butter and two sugars, for 2-3 minutes until light and fluffy. Mix in eggs, one at a time, until well blended. Add vanilla extract, mix well.
In a separate bowl, combine the flour, baking power and salt; add this mixture to the butter mixture, mix to combine. Add the oats, white chocolate chips, blueberries and cashews and mix well.
Drop by large, rounded tablespoons onto lined baking sheet and bake for 8-12 minutes; let cool on baking sheet before placing on cooling rack.