Blueberry Oatmeal Cookies with Lemon Glaze

• Vegetarian

• Produce

  • 1 cup Blueberries
  • 1 Lemon, Juice of

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 3 cups Oats, old fashioned

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Brown sugar, light
  • 1 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on ahappyfooddance.com

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (8 ounces) unsalted butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups old-fashioned oats
• 1 cup blueberries
• 1 cup powdered sugar
• juice of one lemon

Directions

• Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper.
• Whisk the flour, baking powder and salt in a small bowl and set aside.
• Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
• Beat in the eggs, one at a time, and then mix in the vanilla.
• Stir in the flour mixture with a wooden spoon or large rubber spatula, then stir in the oats and blueberries. Be careful not to break the blueberries while stirring.
• Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart,
• Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 12-14 minutes.
• Cool the cookies on the baking sheet and then transfer to a wire rack.
• Once cookies are cool, mix the powdered sugar and lemon juice together. Depending on your desired consistency, you can add more or less powdered sugar.
• Drizzle glaze on top of cookies and let sit until glaze has hardened.
• Store cookies in an airtight container.