I have a lot of ideas floating around in this crazy head of mine. Sometimes I think I get too caught up in looking up other people’s recipes and basing my own off that, but I’m trying to just come up with things off the top of my head more and trust that they will be good. I mean, with baking, I always use someone else’s base recipe to make sure the science is right, but the rest of this one is all me. And, they were a hit!
You’d think after Thanksgiving, I’d be totally over baking, but not me! Yesterday, I wanted to test out a couple recipe ideas for the blogger cookie swap. I made 2 totally different batches. I can’t share the recipe for the batch I will be sending yet, but I do have recipe #2 for you!
Blueberry Muffin Oatmeal Cookies
yield 50-60 cookies
- 1/4 cup light whipped butter, softened
- 1/4 cup fat free cream cheese, softened
- 1/2 cups packed brown sugar
- 2 tbs sugar free maple syrup
- 1 egg
- 1/4 cup reduced fat buttermilk
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 teaspoon baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 1/4 cups oats
- 1 cup marshmallows
- 3/4 cup fresh blueberries
- 3/4 cup grain sweetened white chocolate chips
- 1 teaspoon vanilla extract
- 1/2 tsp coconut extract
- Preheat oven to 350. Cream together butter, cream cheese, sugar, syrup and extracts. Add egg and buttermilk.
- In a separate bowl (unless you’re me and like to skip this step and dump everything into the same bowl) combine flour, salt, baking powder, baking soda and pumpkin pie spice.
- Slowly, beat dry mixture into wet mixture.
- Fold in oats.
- Gently fold in white chocolate chips, marshmallows and blueberries.
- Roll into one inch balls and drop on greased cookie sheet.
- Bake for 10-14 minutes until tops are just set and slightly golden (mine baked for 12 min).
- Cool on wire racks, serve and enjoy!