Oatmeal Cookies with Dried Blueberries and Crystallized Ginger
The basic cookie dough for oatmeal cookies is a great base for any sort of dried fruit mix and any sort of ground spice that is available. But there’s something about the combination of sweet tart dried blueberry and the sugary heat of crystallized ginger that makes these cookies extra special. Most people reach for cinnamon in oatmeal cookies but the ground ginger (to add an extra layer of spice) along with the nutmeg really help compliment the earthy oats. Try to find thick cut oats if you can, because they make these cookies extra chewy good, but regular plain oats totally work as well.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup (115 g or 1 stick) unsalted butter
- 1/2 cup (110 g) dark brown sugar
- 1/2 cup (100 g) white granulated sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 1 1/2 cups (170 g) rolled oats
- 3/4 cup (105 g) all-purpose flour
- 1/2 cup (80 g) dried blueberries
- 1/4 cup (45 g) crystallized ginger