Blueberry Oatmeal Cookies
Super easy and so good!
1 can of refrigerated crescent rolls 1/2 cup butter, softened
4 oz. Philly Cream Cheese, softened 1 cup packed brown sugar
2 Tbs. sweetner 1 egg
1/2 c. blueberries 1 teaspoon vanilla extract
1-1/2 cups quick-cooking oats
Directions: 1 cup all-purpose flour
Preheat oven to 375.Unroll dough into 1 to 2 teaspoons ground cinnamon
4 rectangles, pressing seams together 1/2 teaspoon salt
to seal.In a small bowl combine sugar 1/2 teaspoon baking soda
and cream cheese, mixing well. 1/4 teaspoon baking powder
Spread onto rectangles, staying about 1 cup fresh or frozen blueberries
1/2" from the edges. Top each with Directions
blueberries. In a bowl, cream butter and brown sugar.
Beat in egg and vanilla.
Bring the corners together on top Combine oats, flour, cinnamon, salt,
and seal. Place on an ungreased baking soda and baking powder;
baking sheet and bake for 11-13 gradually add to the cream minutes. mixture.
Stir in the blueberries Drop by heaping tablespoonfuls 2 in.
apart onto lightly greased baking sheets.
Bake at 350° for 12-14 minutes or
until golden brown. Remove racks to cool. Yield: 3 dozen
Star Spangled Blueberry Pie Blueberry Popsicles