Our wedding is in less than nine weeks. Frankly, crunch time has come and gone and the dilly-dallying has to stop!*
*These are most likely words that have been passing through the minds of my mom and future mother-in-law for a very long time...
As a couple of practiced procrastinators, this whole wedding-planning thing has been quite a unique challenge for me and my fiance. Our to-do list seems to gain a couple of entries for every item we finally cross off. Perhaps I'm in denial, but panic has yet to set in and I still feel confident that things will come together, and with plenty of time to spare. If not, well,
Speaking of crunch*, I've found a way to add some sweetness to recipes without doubling the calories using Crunchies freeze-dried fruit snacks. Their products have just one simple ingredient (fresh fruit!) and are heart-healthy, vegan, and gluten-free. Available in flavors like strawberry banana, blueberry, and cinnamon apple, Crunchies are the perfect addition to anything from breakfast bowls to pancakes or muffins and more. As someone who ate most of the samples I received straight from the bag, I can also say that they're wonderful as a plain snack too!
*Aren't I good at making segues?!
I liked the addition of blueberry Crunchies in these oatmeal cookies. I only wished that I had some white chocolate chips to add, as I feel like that would've made a hard-to-beat batch of cookies. I added mini semi-sweet chocolate chips instead, and they turned out pretty darn tasty. Give this recipe (and Crunchies) a try!
Dried Blueberry Oatmeal Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips or white chocolate chips
- 1/2 cup dried blueberries
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cream together the butter and sugars for a few minutes, then beat in the egg and vanilla extract.
In another bowl, combine the oats, flour, cinnamon, nutmeg, baking soda, and salt.
Beat this mixture into the creamed ingredients until everything is blended and moistened.
Stir in the blueberries.
Chill the dough for about an hour, then spoon out about 1 heaping tablespoon and roll in the palm of your hand into 1-inch round balls.
Place on baking sheet about 2 inches apart and bake for 12-14 minutes or until the edges of the cookies start to turn golden brown. Let cool for 5 minutes on baking sheet then move from the sheet to a cooling rack.
Disclaimer: Though I received free samples of Crunchies, you can rest assured that these opinions are, as always, my own.