I have been making my way through Christina Tosi’s Creative Baking Class hosted by Monthly. Our first assignment was to create our own unique cookies based on a ‘place’. The inspiration for my cookies came from a my husband’s favorite restaurant in Arizona, U.S. Egg. Each time he goes he orders their ‘protein pancakes’ which have a base of granola and blueberries. My Maple Blueberry Oat cookies are inspired by these pancakes. I am pretty happy with them and I think you will be too!

What goes in a maple blueberry oak cookie?

• Lots of unsalted butter
• Granulated sugar
• Light brown sugar
• Egg
• Vanilla extract
• Maple extract
• Butter extract
• All purpose flour
• Whole wheat flour
• Baking powder
• Baking soda
• Kosher salt
• Dried blueberries
• Oat crunch
  • Old fashioned oats
  • Nonfat milk powder
  • Light brown sugar
  • Kosher salt
  • Maple syrup
  • Melted unsalted butter

Tips for making maple blueberry oat cookies

Oat Crunch

• The oat crunch can be made up to five days prior to making the cookies. Store the oat crunch in an air tight contain at room temperature until you are ready to use it.
• If you do not have maple syrup, substitute it for more light brown sugar and add 1/4 teaspoon of maple extract

Creaming process

• European or cultured butter is recommended for this recipe. Cultured butter has a high fat and lower water content making for a richer, chewier cookie.
• DO NOT skimp on the creaming time in this recipe. This recipe has a higher butter and sugar to flour ratio than most recipes. As a result it is important you give the butter and sugar time to come together during the creaming process. You will want to scrape down the sides and bottom of your mixing bowl a couple of times during this process to ensure there are no big clumps of butter, sugar or egg that are not fully incorporated. Your final creamed mixture should be pale in color and light and fluffy in texture. This process will take about 10 minutes from start to finish

Adding the flour

• Mix the flour into the creamed mixture until just combined, no more. You do not want to over mix the dough! Over mixing the dough will cause your cookies to become tough. If using your electric mixer to mix in the flour use the lowest speed. This process should take no longer than 45 seconds. The dough should look ‘shaggy’ after you have mixed in the flour. It is OK if there is some small pockets of flour showing as these will be incorporated once the mix-ins are added.

Cookie mix-ins

• Make sure the oat crunch is cooled before adding to cookie dough. If the oat crunch has formed into larger clumps while baking lightly break them apart with your hands before add to the dough
• Again DO NOT over mix the dough when you add the dried blueberries and oat crunch. You want to ensure the mix-ins are evenly distributed through out the dough, but you do not want to mix it so much that the cookies before tough

Scooping and baking the maple oat blueberry cookies

• Scoop the cookie dough and slightly flatten the tops before chilling the dough. the dough will be easier to scope and result in more consistent shaped cookies if you scope it right after it has been mixed
• Chill the cookie dough on parchment lined pans for at least an hour before baking it. This will help stop excess spread of the cookies

• I recommend baking a tester cookie before you bake your full batch. This will allow you to identify any hot spots you may have in your oven so you can rotate your pan accordingly during the baking. It will also allow you to nail down the exact cooking time for the cookies based on your personal oven. Start a timer for 12 minutes and check the cookie every 30 second to 1 minutes after that until it reaches the desired ‘doneness’

Looking for more great cookie recipes?

Check these out!

Did you try this recipe? Let me know what you think in the comments below. We would also love to see your pictures on social media, so be sure to tag us @mandy.macc.bakes!

Print Recipe

Maple Blueberry Oat Cookies

Author: Mandy

Difficulty: Beginner Prep Time 20 min Cook Time 35 min Rest Time 1 hour Total Time 1 hr 55 mins Servings: 24

Description

These maple blueberry oat cookies are crunchy on the outside and delightfully soft in the center. The flavors were inspired by blueberry oatmeal pancakes.

Ingredients

Servings

Oat Crunch

• 150 grams old fashioned oats
• 30 grams nonfat milk powder
• 2 grams kosher salt
• 20 grams light brown sugar
• 15 grams pure maple syrup
• 100 grams unsalted butter (melted)

Maple Blueberry Oat Cookies

• 225 grams unsalted butter (room temperature)
• 200 grams granulated sugar
• 200 grams light brown sugar
• 1 large egg
• ¹⁄₂ teaspoon vanilla extract
• ³⁄₄ teaspoons maple extract
• ¹⁄₄ teaspoon butter extract
• 180 grams all purpose flour
• 100 grams whole wheat flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• 4 grams kosher salt
• 200 grams dried blueberrie

Instructions

Oatmeal Crunch

1. Preheat oven to 275F

2. Line a 1/4 sheet pan or cookie tray with parchment paper and set aside

3. In a large bowl mix together old fashioned oats, milk powder, light brown sugar and salt

4. Add maple syrup and melted butter to oat mixture and stir until well combined

5. Evenly spread mixture onto lined sheet pan and bake for 20 minutes or until golden 

6. Set aside to cool

Maple Blueberry Oat Cookies

1. In a large bowl cream butter and sugars with a hand or stand mixer for 2-3 minutes

2. Scrape the sides and bottom of the of the bowl with a spatula, then add egg and extracts

3. Cream for another 7-8 minutes scraping the sides and bottom of the bowl once during the process. The mixture should be pale in color and light and fluffy in texture.

4. In a medium bowl whisk together flours, baking powder, baking soda and salt

5. Add dry ingredient to creamed butter and sugar and stir until just combined (do not over mix)

6. Add dried blueberries and oatmeal crunch to dough and mix until just combined

7. Scope dough onto parchment lined cookie sheets at least 3 inches apart

8. Lightly pat the tops of the cookie dough domes flat with your hand

9. Refrigerate the dough for at least 1 hour or up to 1 week

10. Bake chilled cookie dough at 360F for 15 minutes or until cookies are golden

11. Leave cookies to cool on pan for 10 minutes before transferring to a wire rack to finish cooling

Keywords: Blueberry, Maple, Oat, Cookies