Cookie of the Month: December 2025
“I have experimented with the original Oatmeal Cookie recipes using many different ingredients. This combination was my favorite and it quickly became a necessity on my hiking adventures.” - John Hanek
Chewy Oatmeal Cookies with Blueberries and White Chocolate Chips
John Hanek, Executive Chef at The Water’s Edge Country Club
Ingredients:
2 cup unsalted butter, softened to room temperature
2 cup packed light or dark brown sugar
1/2 cup granulated sugar
4 large eggs*
2 tablespoons pure vanilla extract
1 tablespoon molasses
3 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
6 cups old-fashioned oats
2 cups dried blueberries
1 cup white chocolate chips
Directions:
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, dry blueberries, and white chocolate chips on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and underbaked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.