Oatmeal Blueberry Thumbprint Cookies

Just another fabulous December day with another ah-mazing cookie recipe! Is it bad to say that I'm more in a fruity mood this holiday season then I am chocolate? Maybe the North Carolina weather is getting to me since I'm not back in North Dakota with all of that snow? That could be it! And not gonna lie, I enjoy not being surrounded by snow, although in the next week I will be soon enough when I head back north for Christmas break. Maybe then I'll finally be in the mood for some gingerbread?

These cookies are really simple, although require quite a few steps, but if you are finding yourself to be in some kind of time crunch then go right ahead and use a jar of preserves or jam. Don't worry. No one will know the difference and it can be our little secret. ;) 

These cookies are delicious, they have just the right amount of blueberry, spice and crunch. The oatmeal and almonds gives it that great texture as well, and who doesn't love an oatmeal cookie? With blueberries?!?! You'd have to be crazy to not want to eat one of these! 

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Oatmeal Blueberry Thumbprint Cookies

Makes about 2 dozen

2 sticks unsalted butter

3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1 tsp salt

3 cups oats

1 1/2 cup all-purpose flour

1 tsp ginger

1 tsp cinnamon

In the bowl of an electric mixer cream the butter and sugars until light and fluffy, making sure to scrape down the sides of the bowl. Gradually add the eggs and vanilla. In another bowl combine all the dry ingredients. Gradually add the dry ingredients to the wet ingredients until fully combined.

Blueberry Filling

1 cup frozen blueberries

1 tbsp cornstarch

1 tsp lemon juice

Dash of ginger

Put all of the ingredients in  a pot on low-medium heat. Mix the mixture continuously until the blueberries thaw out and the juices come out. Continue mixing until the mixture begins to thicken, about 5 minutes. You can mash the blueberries if desired. Take off of the heat once thick and let cool.

Crunchy Topping

2 oz slivered almonds

1/4 cup oats

Assembly

Take a small handful of the cookie dough and roll into a ball. Place onto a parchment lined baking sheet and make an indentation with your thumb. Add in about a teaspoon or so of the blueberry filling. Sprinkle some of the crunchy topping on top of the cookie. Repeat the process until all of the dough is gone. Bake at 350*F for about 9-12 minutes.