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