INGREDIENTS

• 1/2 cup softened butter
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 1/4 cups rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup Josh Pond's frozen wild organic blueberries

INSTRUCTIONS

1. In a large mixing bowl of an electric mixer beat together softened butter and brown sugar until smooth. Add in egg and vanilla and beat again for 2 minutes or until smooth.
2. Add the flour, oats, mixture, baking soda, and salt to the mixing bowl with everything else. Mix with the electric mixer until combined.
3. Slowly fold in the blueberries with a wooden spoon. Cover & refrigerate for 20 minutes to firm the dough. . Drop round balls of cookie dough onto a lined/greased cookie sheet. Push the balls down slightly.
4. Bake for 10-13 minutes at 350°F/180C or until edges just begin to turn golden brown. Allow the cookies to cool for a few minutes on baking sheet so that they can firm up a bit. Transfer to a wire rack to allow cookies to cool completely.