Wild Blueberry and Salty Pistachio Oatmeal CookiesWild Blueberry and Salty Pistachio Oatmeal Cookies created by Dole Blogger Ambassador Ally Phillips.Dessert
Preparation Time: 15 minutes
Total time: 45 minutes
1 teaspoon baking soda,
1-1/2 cups rice flour,
3 cups whole oatmeal (not quick cooking),
1 cup salted whole pistachios, shelled,
1 cup butter, softened,
1/2 cup packed dark brown sugar,
3/4 cup sugar,
2 teaspoons pure vanilla extract,
1/2 teaspoon sea salt,
2 egg(s), room temperature,
2 cups frozen DOLE® Wild Blueberries, thawed (pat excess moisture out with paper towels),
Step 1: Preheat oven to 350°F
Step 2: Combine baking soda, flour, oatmeal, and pistachios in bowl.
Step 3: Cream together butter, brown sugar and white sugar until fluffy, in another bowl. Blend in vanilla and salt. Add in one egg at a time and whip together. Fold in blueberries.
Step 4: Add dry ingredients, about 1/3 at a time, to wet ingredients, blending well. Chill in refrigerator 1 hour.
Dollop batter in heaping tablespoonsonto parchment-lined cookie sheet. Bake 10 to 12 minutes or until center is still slightly soft. Remove and cool.