Blueberry Oatmeal Cookies with Lemon Icing

1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. brown sugar
1 c. sugar
2 eggs
2 tsp. vanilla
3 c. old fashioned oats
1 c. blueberries
1 c. powdered sugar
juice of one lemon

Preheat oven to 350 F. Make sure your oven rack is set in the middle position.

Line a baking sheet with parchment paper.

Whisk the flour, baking powder, and salt in a small bowl, and set aside.

Cream together the butter and both sugars on medium speed until light and fluffy.

Beat in the eggs, one at a time, and then mix in the vanilla.

Stir in the flour mixture, then stir in the oats. Next fold in the blueberries, making sure to be very gentle.

Using 2 heaping tablespoons per cookie, roll dough into balls and place them onto the prepared cookie sheet, spacing them at least 2 inches apart.

Bake 12-14 minutes, or until the edges are just turning golden brown but the middles are still quite pale.

Cool the cookies for several minutes on the baking sheet before transferring to a wire rack.

Once the cookies are cool, mix the powdered sugar and lemon juice together. Drizzle the glaze on top of the cookies and let sit until glaze has hardened.

Store in an airtight container.

These cookies were way better after they sat and cooled and set all night. Delicious. I'm already planning on making another batch.

Here's a link to the recipe I used: http://ahappyfooddance.com/blueberry-oatmeal-cookies/

Maple Oatmeal Cookies

*plan ahead... needs to chill

3/4 c. flour
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
8 Tbsp. butter, melted
3/4 c. brown sugar, packed
1/4 c. + 1 Tbsp. maple syrup
3/4 tsp. vanilla
1 egg
1 3/4 c. old fashioned oats

In a medium bowl, whisk together flour, cinnamon, salt, and baking soda. Set aside.

In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. When mixture is cool, whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator overnight. Don't cheat on this step.

Preheat oven to 350°F.

Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheets. Bake until golden, about 16 minutes. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Enjoy!

Here's a link to the recipe I used: www.seriouseats.com/recipes/2012/05/maple-brown-sugar-oatmeal-cookies-recipe.html?ref=search

Iced Oatmeal Cookies

Cookies:
Crisco
2 c. old fashioned rolled oats
2 c. flour
1 Tbsp. baking powder

Cookies cooling

1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. butter, softened
1 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla

Icing:
2 c. confectioners sugar
3 Tbsp. milk

Preheat oven to 350 F.

Grease 2 baking sheets with crisco. Set aside.

In a medium bowl, mix together the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream the butter and sugars with an electric beater. Add in one egg at a time, beating after each addition. Mix in the vanilla.

Cookies with icing

Gradually add in the flour mixture until just combined.

Roll cookie dough into 2 Tablespoon sized balls and place 2 inches apart on the prepared baking sheets.

Bake 10-13 minutes or until the bottoms start to turn golden. Cool on the baking sheet 5 minutes before removing to a wire rack.

To make the icing: Combine the milk and sugar in a bowl. Stir until all the lumps are gone. Spread gently over the cooling cookies. Let the icing set before serving or storing in an airtight container.

Here's a link to the recipe I used: http://www.motherthyme.com/2013/11/iced-oatmeal-cookies.html