While my neighbors were rushing to the Emporium for bags of rock salt, I was frantic to get to the IGA for cookie dough ingredients and gallons of milk, in case I am stranded here on Wednesday with nothing to bake. I just made a batch of cookie dough, which I portioned out on a baking sheet, froze for a few minutes, then transferred to a zipper-lock bag. During the storm I can bake as many Blueberry-Lemon Oatmeal Cookies as I want. Here is the recipe:
Blueberry-Lemon Oatmeal Cookies
Makes about 48 cookies
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
3 cups rolled oats (not instant)
1 1/4 cups dried blueberries
1 1/4 cups sliced almonds
1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, salt, and nutmeg in a medium bowl
3. Place the melted butter and sugars in a large bowl and beat together with an electric mixer on medium until smooth. Add the eggs, vanilla, and lemon zest and beat until well blended. Stir in the flour mixture until just combined. Stir in the oats, blueberries, and almonds.
4. Drop the batter by heaping tablespoonfuls onto parchment-lined baking sheets, leaving about 3 inches between each cookie. (The dough can be dropped on baking sheets, frozen, then transferred to zipper-lock plastic freezer bags and stored for up to 1 month in the freezer. Transfer the frozen dough to parchment-lined cookie sheets and bake a minute or two longer than directed.)
5. Bake the cookies until they are golden around the edges but still soft on top, 12 to 15 minutes. Slide them, still on the parchment, onto wire racks to cool completely.