Lemon Blueberry Oatmeal Cookies

How beautiful are these Lemon Blueberry Oatmeal cookies? Studded with plump blueberries and drizzled with a lemon glaze that give them just the right amount of sweet and tart. These cookies are soft and chewy, perfect with a cup of tea or for a sweet treat after a meal. I use frozen berries that we picked, but you can buy store bought berries. These cookies travel well and are the perfect reminder that spring and summer will soon be here.
Get your kids in the kitchen this is a recipe that they can either help with or do all on their own. I hope you all are having a wonderful week and as always, thank you for reading this little blog.

Lemon Blueberry Oatmeal Cookies

1-1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt, if using unsalted butter
8 tablespoons unsalted butter, softened
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
zest of one lemon
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2-1 teaspoon lemon extract
3 cups old fashioned rolled oats
1 cup blueberries, frozen- do not thaw

Glaze
1 cup powdered sugar
1/2 teaspoon almond extract
1/4 cup fresh lemon juice
2-3 tablespoons milk or water

1. Preheat oven to 350 degrees, 325 degrees for a convection oven.
2. In a small bowl combine the flour, baking powder, and salt. 
3. In a medium sized bowl or the bowl of a stand mixer cream the butter, sugars, and lemon zest, beat until fluffy.
4. Beat eggs into the butter mixture, one at a time.
5. Add vanilla, almond, and lemon extract.
6. Stir in flour mixture until combined.
7. Stir rolled oats into the mixture.
8. Gently fold in blueberries.
9. Drop 1 tablespoon of cookie dough onto a parchment lined cookie sheet. Leaving about 1-2 inches between each cookie.
10. Bake for 12-13 minutes, until edges are slightly brown.
11. Cool cookies on the cookie sheet until they set, transfer to a cooling rack or sheet of parchment.
12. Glaze cookies by drizzling the powdered sugar mixture over the cookies. Glaze will harden as it sets.
13. Makes 25-30 cookies

Glaze

1. Stir powdered sugar, almond extract, and 1/2 lemon juice in a small bowl. Add lemon juice (or water) or more powdered sugar to the glaze until the glaze can be easily drizzled.

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