Fruity inspirations: Oatmeal blues drop cookies

The 12 cookies of Christmas



Everyone loves a basic oatmeal cookie. But these are no ordinary oatmeal cookies. In addition to studding them with chewy, sweet dried blueberries, we’ve also given them a sugary-and-salty topping.

The result is a deeply flavored, addictive combination that elevates an otherwise simple treat.


Start to finish: 45 minutes

Makes 3 dozen cookies

 14 tablespoons butter, softened

1¼ cups packed brown sugar

1 teaspoon baking soda

½ teaspoon nutmeg

1 teaspoon salt, divided

Zest of ½ lemon

2 teaspoons vanilla extract

2 eggs

1½ cups all-purpose flour

3 cups rolled oats

1½ cups dried blueberries

½ cup granulated sugar

Heat the oven to 350 degrees. Line a baking sheet with kitchen parchment.

In a large bowl, use an electric mixer to beat together the butter, brown sugar, baking soda, nutmeg, ½ teaspoon of the salt, the lemon zest and the vanilla until light and fluffy.

Beat in the eggs, one at a time, scraping down the bowl between additions. Stir in the flour, then the oats, followed by the blueberries.

In a small bowl, combine the remaining ½ teaspoon salt and the granulated sugar.

Working in batches, drop the dough by the tablespoonful into the salt-sugar to dunk their tops. Place the dough, sugar side up, on the prepared baking sheet, leaving 2 inches between cookies for spreading. Bake for 11 to 13 minutes, or until golden brown at the edges and no longer shiny on top.

Allow to cool 5 minutes before transferring to a rack to cool completely. Store in an airtight container at room temperature.

Nutrition information per cookie: 150 calories; 50 calories from fat (33 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 25 mg cholesterol; 22 g carbohydrate; 2 g fiber; 12 g sugar; 2 g protein; 95 mg sodium.

Reader Recipe: Date Balls

As a former culinary teacher, I have a lot of favorite cookie recipes. It has been difficult to select one. I do hope that you like this one that does not require baking! Merry Christmas! Sandi Taylor

Date Balls

1 ½ sticks margarine or butter

¾ cup sugar

1 box dates

2 cups Rice Krispies

1 cup pecans, chopped

Powdered sugar

  •  Cook butter, sugar and dates over medium heat until it thickens. Watch temperature so that it does not scortch.
  • Remove from heat and add cereal and pecans.
  • Stir until coated.
  • Form into balls.
  • Roll the balls in powdered sugar. Allow to cool and store in container.



SATURDAY: Honeyed apricot tassies

SUNDAY: Cherry lime brownies

TODAY: Oatmeal blues drop cookies

TUESDAY: Strawberry pistachio icebox

WEDNESDAY: Cranberry coconut bites

THURSDAY: Mango marshmallow bars

FRIDAY: Apple-orange spice drops

DEC. 21: PB&J cookies

DEC. 22: Ice cream cone date bars

DEC. 23: Kitchen sink cookies

DEC. 24: Brown butter fig thumbprints

DEC. 25: Tropical almond macaroons


Send us your favorite Christmas cookie recipe, and we’ll include some of your submissions during the 12 Cookies of Christmas series. Send e-mails to; letters to 725 Broad St., Augusta, GA 30913; faxes to (706) 722-7403.