Maple Blueberry Oatmeal Cookies

Ingredients

• Blueberries

  raw

  2 cup or 296g

• Maple syrup

  3 tbsp or 60g

• Lemon juice

  1 ⅔ tbsp or 25g

• Salt

  table

  0.001 cup or 0.4g

• Butter

  unsalted

  1 cup or 227g

• Brown sugar

  1 ½ cup packed or 330g

• Egg

  whole

  1 large or 50g

• Vanilla extract

  1 tbsp or 13g

• Cake flour

  white, enriched

  1 ½ cup unsifted, dipped or 206g

• Salt

  table

  1 tsp or 6g

• Cinnamon

  ground

  1 tsp or 3g

• Cardamom

  1 tsp, ground or 2g

• Nutmeg

  ground

  ½ tsp or 1g

• Baking soda

  ½ tsp or 2g

• Rolled oats

  dry oatmeal

  3 cup or 240g

• Black walnuts

  dried

  100g

Directions

1. In a small saucepan, combine berries, maple syrup, lemon juice, zest and salt. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer vigorously for 12 to 22 minutes, or until the jam has thickened; most of the liquid should have evaporated and what's there should look syrupy rather than runny. Transfer jam to a bowl. Refrigerate or freeze until cool, about 20 to 30 minutes. (Jam can be made up to 5 days in advance and stored in the refrigerator.)
2. Heat oven to 350 degrees. Line two large cookie sheets with parchment paper or reusable silicone liners.
3. Using an electric mixer, beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in egg until fully incorporated. Then beat in vanilla extract, scraping down the sides of the bowl with a rubber spatula.
4. In a separate bowl, mix together the flour, salt, cinnamon, cardamom, nutmeg and baking soda. Set mixer on low speed and beat flour mixture into the butter mixture. Stir in oats and nuts. (Dough can be made up to 5 days in advance and stored in the refrigerator.)
5. Spoon or scoop out large tablespoonfuls of dough onto prepared cookie sheets, leaving at least 2 inches between each cookie. Use your thumb or a spoon to make a thumbprint. Spoon a heaping 1/2 teaspoon of jam into each thumbprint. Top jam with an additional 1 tablespoon of dough and press around the edges to lightly seal the cookie. A little of the jam will seep out, which is good; it will give the baked cookies a nice rippled look.
6. Bake for 15 to 23 minutes, or until the edges turn deep golden brown and the centers are firm. Transfer cookie sheets to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days.
7. Original recipe by: Melissa Clark (source: cooking.nytimes.com/recipes/1024993-maple-blueberry-oatmeal-cookies?campaign_id=9&emc=edit_nn_20240120&instance_id=113029&nl=the-morning&regi_id=99157113&segment_id=155843&te=1&user_id=d2752f183c86d549d304bc3d9ab5d8e2)