Rustic Huckleberry Oatmeal Cookies
Savor the flavor of Idaho with these chewy oatmeal cookies, bursting with the tartness of fresh huckleberries and a hint of cinnamon. Perfectly rustic, each bite delivers a delightful blend of textures, combining hearty oats with juicy berries for a wholesome treat that’s ideal for snacking or sharing. Indulge in a taste of the wild!
ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 ½ cups fresh huckleberries (or frozen, thawed)
- ½ cup chopped walnuts (optional)
steps
- 1.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 3.
Beat in the eggs, one at a time, followed by the vanilla extract.
- 4.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- 5.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 6.
Fold in the rolled oats, huckleberries, and walnuts (if using).
- 7.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 8.
Bake for 10-12 minutes, or until the edges are lightly golden.
- 9.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
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