I had so many compliments and requests for this recipe, I had wished that I would have made more! I did share the ingredients and instructions with quite a few people, and I was more than happy to do so. I have made these a bunch of times since then, and they always turn out light, fluffy, and delicious. I even sent them to my kids school with them for a snack and they said that all the people in their class really enjoyed them. The teachers even emailed me and asked me for the recipe so they could make them for their family and friends too.
Check out what they are saying about this recipe over at The Seasoned Mom:
“Yum! Sounds awesome! And I love that the oats give it an added health-bonus!”
You can’t go wrong with these blueberry muffin cookies… any time of the day.
Ingredients
1 (17.8 ounce) box blueberry muffin mix (I like Duncan Hines Simple Mornings Wild Maine Blueberry mix, which includes a can of blueberries, but any similar boxed mix will work well. If you use a mix without a can of blueberries, you can about 1/4 cup – 1/2 cup of fresh or frozen blueberries to the mix)
¾ cup Quaker quick-cooking oats
¼ cup Domino brown sugar
1/3 cup canola oil
1 tablespoon milk
2 small Eggland’s Best eggs or 1 extra large egg
Instructions
Preheat oven to 375 degrees F. Spray two large baking sheets with cooking spray or line with parchment paper and set aside.
Wash blueberries in a colander; drain and allow to dry on paper towels.
Meanwhile, in a medium bowl combine muffin mix, oats, brown sugar, canola oil, milk, and egg. Mix well.
Gently fold in blueberries.
Use a tablespoon to drop dough onto prepared baking sheets. If the dough is very sticky, just keep your hands and your tablespoon wet so that the batter doesn’t stick too much.
Bake for 10-15 minutes, or until just set.
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Quick Tip: Try with any flavor muffin mix.
Thanks again to The Seasoned Mom for this flavory recipe.
