from the kitchen of Chef Cyndee
| Amount | Unit | Ingredients |
| 1 | C | Unsalted butter, room temperature |
| 1 | C | Packed brown sugar |
| ½ | C | Granulated sugar |
| 1 | tsp | Baking powder |
| ¼ | tsp | Baking soda |
| 2 | tsp | Cinnamon |
| ½ | tsp | Salt |
| 2 | | Eggs |
| 1 | tsp | Vanilla |
| ¾ | C | All-purpose flour |
| 1 ½ | C | Old Fashioned Rolled Oats |
| 1 | C | Frozen blueberries |
- Preheat oven to 350°.
- In a large mixing bowl, beat butter 30 seconds until creamy.
- Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until combined.
- Beat in eggs and vanilla until combined.
- Mix in flour; stir in oats.
- Refrigerate dough 30 minutes; divide in half and add frozen blueberries to half at a time.
- Scoop dough into 2 Tbsp. size balls; place 2 inches apart on an ungreased cookie sheet.
- Bake at 375° for 15 minutes or centers are completely set and cookies are golden brown.
- Cool 10-15 minutes on cookie sheet; remove to wire rack to cool completely.
 | Chef Cyndee |
