Blueberry Oatmeal Cookies

These cookies are so soft and extra chewy!The dried blueberries add a bright tangy burst, while the warm cinnamon and oats provide a comforting backdrop. They'll stay soft for up to a week if stored in an airtight container—if they last that long!

1 c instant (quick-cook) oats (measured correctly)

¾ c whole wheat flour (measured correctly) 

1 ½ tsp baking powder

½ tsp ground cinnamon

1/8 tsp salt

2 tbsp coconut oil, melted

1 egg, room temperature

1 tsp vanilla extract

½ c honey

¼ c dried blueberries

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack. Yield: 15 cookies

Notes:

•  It's really important to measure the oats with the spoon-and-level method If you scoop the oats into the measuring cup, you end up with 1.5 times as many oats, which will result in very dry cookies. 

• To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times. 

• Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.