Blueberry Bash Bake-Off Winner 2011-children’s First Place Prize-Angelina Han

Ingredients:

• 1 ½ cups quick-cooking rolled oats
• ¾ cup all-purpose flour
• ½ cup dried blueberries
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• ½ cup (1 stick) unsalted butter, room temperature
• ¾ cup light brown sugar, firmly packed
• 1 large egg
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Grease two baking sheets with butter.
2. In a medium bowl, using a wooden spoon, stir together the oats, flour, dried blueberries, baking powder, cinnamon, and salt.
3. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar for about 3 minutes, until creamy.
4. Turn off mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended.
5. Turn off the mixer and add the flour mixture. Mix on low speed just until blended.
6. Using a tablespoon, scoop up a heaping spoonful of dough. Using another tablespoon, push the dough onto a prepared baking sheet. Repeat, spacing the mounds about 1 ½ inches apart.
7. When the baking sheets are full, put them in the oven and bake the cookies for 15 minutes, until puffed and golden brown around the edges.
8. Using oven mitts, remove the baking sheets from the oven and set them on a cooling rack to cool for 15 minutes.
9. Move the cookies onto the rack with a metal spatula and let cool completely.