Blueberry Oatmeal Cookies

** I have updated this recipe since this post. 

Click here to check out the newer and improved version!

But please stick around and read this original post too; the models are pretty darn cute!**

A few days ago, I was craving an oatmeal cookie. But I didn't want the usual with chocolate chips or raisins. I stumbled upon this recipe at Hostess with the Mostess. These cookies are so delish! I've made them twice in the last week. Crisp on the outside and chewy on the inside. Brown sugar is very moist, so next time I might substitute part of the brown sugar for granulated sugar to give this cookie more of a crisp texture throughout.

BLUEBERRY OATMEAL COOKIES

(originally discovered at Dinner with Julie and doubled below)

Ingredients:

– 1/2 cup butter, softened
– 1/2 cup canola oil
– 
2 cups packed brown sugar
– 2 large eggs
– 1 tsp vanilla
– 2 cups all-purpose flour
– 3 cups cups old-fashioned oats
– 
2 tsp baking soda
– 
1/2 tsp salt
– 2 cups (or so) fresh blueberries

Directions:
Preheat the oven to 350°F.

Beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.

In a separate bowl, combine flour, oats, baking soda and salt, then pour this dry mixture into the wet ingredients, a little at a time until fully combined. Finally, add the blueberries and mix well. Drop large spoonfuls on an ungreased baking sheet and bake for 12 to 15 minutes, until golden brown around the edges but still soft in the middle.

Makes about 2.5 dozen cookies.