BLUEBERRY MUFFIN EASY OATMEAL COOKIES

I’ve mentioned on here a few times that I’ve recently been sifting through a lot of my mom’s old recipe cards. It’s a fun, nostalgic way to rediscover some old favorites and to take a walk down memory lane! Today’s cookies are inspired by a recipe that I found in my mom’s stash. I have to be honest, though: I don’t ever remember my mom actually making these!

I could have called them “Mom’s Blueberry Oatmeal Cookies,” but that wouldn’t really be true. If she ever made them, it wasn’t often! I imagine that she probably got the recipe from a friend, made them once or twice, and then forgot about them.

But you know what? It’s blueberry season, my family loves blueberry muffins for breakfast, and I love an easy, make-ahead meal or snack option that can be consumed on-the-go. Are you with me?

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 quick-cooking oats
• ¼ cup brown sugar
• 1/3 cup canola oil
• 1 tablespoon milk
• 2 small eggs or 1 extra large egg

Instructions

1. Preheat oven to 375F/190C. Spray two large baking sheets with cooking spray or line with parchment paper and set aside.
2. Wash blueberries in a colander; drain and allow to dry on paper towels.
3. .....................................

for full recipes please see : www.theseasonedmom.com

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