Blueberries & Cream Oatmeal Cookies

• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 Lemon, Zested
• 1-1/2 cup Old Fashioned Oats
• 1/2 cups Unsalted Butter, At Room Temperature
• 1 cup Brown Sugar
• 1 Egg, At Room Temperature
• 2 teaspoons Vanilla Extract
• 1/2 cups White Chocolate Chips
• 3/4 cups Dried Blueberries

1. Preheat oven to 350u0b0F. Line 2 cookie sheets with parchment or silicone mats.
2. In a medium-sized bowl, whisk together flour, baking soda, salt, lemon zest, and oats. Set aside.
3. In the bowl of a stand mixer attached with a paddle, cream the butter and sugar until light and fluffy, about 3 minutes. Whisk in the egg until incorporated. Whisk in vanilla extract.
4. Turn the mixer down to a low speed and slowly add the flour mixture in 2 batches, scraping down the bowl after each addition. Fold in the blueberries and white chocolate chips.
5. Using a 1-inch cookie scoop, scoop the dough onto the parchment or silicone-lined baking sheets, leaving 3 inches between each dough ball.
6. Bake for 13-15 minutes, or until lightly golden brown in color. Do not over bake or you risk the cookies being crunchy and not chewy. Cool the cookies on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely.
7. Note: The dough can be made ahead and stored in the refrigerator for up to 5 days in an airtight container. Allow the dough to rest at room temperature for 15 minutes before scooping.

allpurpose, baking soda, salt, lemon, oats, unsalted butter, brown sugar, egg, vanilla, white chocolate chips, blueberries

Taken from tastykitchen.com/recipes/desserts/blueberries-cream-oatmeal-cookies/ (may not work)