They were so good that the maintenance guys that were fixing my sink/flooded kitchen ate about a dozen! I love the maintenance guys at my apartment, so I'm not complaining.
Adapted from Dinner With Julie
Chewy Blueberry Oatmeal Breakfast Cookies
1/4 cup butter, softened
1/4 cup canola oil
1 cup sorghum
1 large egg
1 tsp. vanilla
2 cups wheat flour
1 1/2 cups old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) fresh blueberries
Preheat the oven to 350°F. In a large bowl beat the butter, oil and sorghum until creamy; beat in the egg ad vanilla.
Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended.
|How many spoons does it take to make cookies....|
Drop large blobs on an ungreased baking sheet and bake for about 10 minutes, until set around the edges but still soft in the middle.
But I love the molasses flavor of the sorghum, and it's far less sweet than sugar and brown sugar, making it seem more like a breakfast cookie than an afternoon cookie... (I don't really need an excuse to eat cookies for breakfast.)