Maple Blueberry Oatmeal Cookies

 

INGREDIENTS

Yield:30 cookies

FOR THE BLUEBERRY-MAPLE JAM

• 2cups fresh or frozen blueberries (no need to thaw)
• 3tablespoons maple syrup, or to taste
• 1tablespoon fresh lemon juice, plus 2 teaspoons finely grated lemon zest (see Tip)
• Pinch of fine sea or table salt

FOR THE COOKIES

• 1cup/227 grams unsalted butter, softened, more for pans
• 1½cups/315 grams dark brown sugar
• 1large egg
• 1tablespoon vanilla extract
• 1½cups/187 grams all-purpose flour
• 1teaspoon fine sea or table salt
• 1teaspoon ground cinnamon
• 1teaspoon ground cardamom
• ½teaspoon freshly grated nutmeg
• ½teaspoon baking soda
• 3cups/260 grams rolled oats (not instant)
• 1cup/100 grams chopped pecans or walnuts

• PREPARATION

  1. Step 1

     In a small saucepan, combine berries, maple syrup, lemon juice, zest and salt. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer vigorously for 12 to 22 minutes, or until the jam has thickened; most of the liquid should have evaporated and what’s there should look syrupy rather than runny. Transfer jam to a bowl. Refrigerate or freeze until cool, about 20 to 30 minutes. (Jam can be made up to 5 days in advance and stored in the refrigerator.)

  2. Step 2

     Heat oven to 350 degrees. Line two large cookie sheets with parchment paper or reusable silicone liners.

  3. Step 3

     Using an electric mixer, beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in egg until fully incorporated. Then beat in vanilla extract, scraping down the sides of the bowl with a rubber spatula.

  4. Step 4

     In a separate bowl, mix together the flour, salt, cinnamon, cardamom, nutmeg and baking soda. Set mixer on low speed and beat flour mixture into the butter mixture. Stir in oats and nuts. (Dough can be made up to 5 days in advance and stored in the refrigerator.)

  5. Step 5

     Spoon or scoop out large tablespoonfuls of dough onto prepared cookie sheets, leaving at least 2 inches between each cookie. Use your thumb or a spoon to make a thumbprint. Spoon a heaping ½ teaspoon of jam into each thumbprint. Top jam with an additional 1 tablespoon of dough and press around the edges to lightly seal the cookie. A little of the jam will seep out, which is good; it will give the baked cookies a nice rippled look.

  6. Step 6

     Bake for 15 to 23 minutes, or until the edges turn deep golden brown and the centers are firm. Transfer cookie sheets to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days.

  TIP

  • It’s easier to zest the whole lemon before halving it to squeeze the juice.