Blueberry Oatmeal Grape-Nuts Cookies

Blueberry Oatmeal Grape-Nuts Cookies is a dessert that serves 18. For 28 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 177 calories. If you have baking powder, old fashioned rolled oats, vanillan extract, and a few other ingredients on hand, you can make it. 148 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Serious Eats. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 29%, this dish is not so great. If you like this recipe, you might also like recipes such as Grape Nuts-Oatmeal Cranberry Cookies, Healthy Grape-Nuts Oatmeal Cranberry Cookies, and Grape-Nuts Cookies.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust oven racks to upper third and lower third positions and preheat oven to 350°F. Line 2 baking sheet with parchment paper. 2 Toast oats in large skillet over medium-high heat, stirring occasionally, until fragrant, 6 to 8 minutes. Transfer to medium bowl. Stir in flour, Grape-Nuts, baking powder, baking soda, and salt. Set aside. 3 Wipe out skillet. Melt butter over medium heat. Cook until browned, 6 to 8 minutes, occasionally swirling pan. The butter will foam during cooking; subsiding foam is an indicator that it's almost done. Once the solids are caramel brown remove pan from heat and immediately pour butter into a large bowl, scraping in all the solids. 4 Whisk sugar, egg, and vanilla into brown butter. With a wooden spoon or rubber spatula, stir in oatmeal mixture. Mix until just combined. Stir in blueberries. 5 Drop dough by heaping tablespoons on prepared baking sheets, spacing them about 2 inches apart. Flatten the dough slightly with fingertips. Bake cookies until golden, 12 to 14 minutes, alternating sheets halfway through baking. 6 Transfer to cooling racks, and cool cookies on sheets until firm, 5 to 10 minutes. Transfer cookies directly to cooling racks and cool completely. Serve at room temperature or completely cooled.

 

Step by step:

1. 1

2. Adjust oven racks to upper third and lower third positions and preheat oven to 350°F. Line 2 baking sheet with parchment paper.

3. 2

4. Toast oats in large skillet over medium-high heat, stirring occasionally, until fragrant, 6 to 8 minutes.

5. Transfer to medium bowl. Stir in flour, Grape-Nuts, baking powder, baking soda, and salt. Set aside.

6. 3

7. Wipe out skillet. Melt butter over medium heat. Cook until browned, 6 to 8 minutes, occasionally swirling pan. The butter will foam during cooking; subsiding foam is an indicator that it's almost done. Once the solids are caramel brown remove pan from heat and immediately pour butter into a large bowl, scraping in all the solids.

8. 4

9. Whisk sugar, egg, and vanilla into brown butter. With a wooden spoon or rubber spatula, stir in oatmeal mixture.

10. Mix until just combined. Stir in blueberries.

11. 5

12. Drop dough by heaping tablespoons on prepared baking sheets, spacing them about 2 inches apart. Flatten the dough slightly with fingertips.

13. Bake cookies until golden, 12 to 14 minutes, alternating sheets halfway through baking.

14. 6

15. Transfer to cooling racks, and cool cookies on sheets until firm, 5 to 10 minutes.

16. Transfer cookies directly to cooling racks and cool completely.

17. Serve at room temperature or completely cooled.

Nutrition Information:

covered percent of daily need