Ingredient: dried blueberries

Blueberry, Oatmeal, Rice Chewies

This is not just an ordinary oatmeal cookie; this oatmeal cookie has a surprise ingredient. Rice cereal, which adds a crispy crunch that gives a unique texture and flavor to this soft and chewy cookie with wonderfully crisp edges.

I have given these cookies the name of ‘blueberry, oatmeal, rice chewies’ but the original idea dates back to the 1930s. It seems they went by different names at that time, such as ranger cookies, Texas ranger cookies or cowboy cookies. There are a lot of opinions, not facts, about why this delicious oatmeal cookie recipe is called a ‘ranger cookie’.

There’s no real reason for either of the names, except for possibly because the cookies kept well in saddlebags and, thanks to the eggs, oats, and cereal, provided a bit of energy for long days in the field.

Regardless of their title, these cookies were frequently shared in community cookbooks because the recipe is easy to make and always pleases a crowd. Distinguishing itself from other types of cookies, this ranger cookies recipe has a blend of oats and crispy rice cereal, giving each cookie an intriguing mix of textures: light and tender with a crisp edge and a chewy middle. With the addition of some dried blueberries and pepita seeds, it gives them a whole new dimension.

The result is a cookie with a delightful harmony of flavor in every bite. With both oatmeal and rice krispies cereal in the cookies, I think you would be justified in having these for breakfast.

Print Recipe
 Blueberry, Oatmeal, Rice Chewies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Keyword blueberry, oatmeal, rice chewies
Servings
DOZEN
Ingredients
Course dessert
Keyword blueberry, oatmeal, rice chewies
Servings
DOZEN
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Whisk together flour, baking powder, baking soda & salt.
  2. In a large bowl, beat butter & both sugars on medium speed of an electric mixer until well combined. Add eggs, applesauce & vanilla; mix well. Add flour mixture, mixing until just combined. Stir in rice krispies, oatmeal, pepitas & dried blueberries. Chill dough for 30 minutes.
  3. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  4. Scoop dough onto parchment lined cookie sheets.
  5. Bake for about 10 minutes or until lightly browned. Remove from baking sheets & cool on wire racks. Store in airtight container.
Recipe Notes

Due to the fact that I have a nut allergy, I always tend to use seeds to add some crunch. Feel free to change it up with your choice of nuts or dried fruit if you wish.

Dried Blueberry Lemon Hot Cross Buns

I find the aroma of the hot cross buns baking so intoxicating. Brion & I have always loved these soft, spicy little buns. Each year, at Easter time, I really enjoy making some version of Easter bread or buns (of course, trying to make it just a bit better than the year past). While I was giving this some thought, I read a comment where someone was complaining that they had too many hot cross buns leftover from Easter. Is there really such a thing as having too many hot cross buns … seriously!

While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. There is no one clear explanation … some theories rest in Christian symbolism while there are also more than a few stories that indicate hot cross buns were baked on Good Friday for superstitious reasons.

Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with some dried blueberry lemon hot cross buns. Should be good!

Print Recipe
 Dried Blueberry Lemon Hot Cross Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword dried blueberry lemon hot cross buns
Servings
Ingredients
Buns
Egg Wash
Glaze
Course dessert
Cuisine American
Keyword dried blueberry lemon hot cross buns
Servings
Ingredients
Buns
Egg Wash
Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Buns
  1. In a small dish, dissolve 1 Tbsp sugar in lukewarm water. Sprinkle yeast over the surface. Do not stir. Let stand for 15 minutes.
  2. In a large bowl, mix together 1/2 cup sugar & lemon zest with fingers. Add flour, salt & cinnamon & mix well. Add prepared yeast along with melted butter, egg & egg white. Combine with a fork then add blueberries & citron.
  3. On a lightly floured surface, knead dough for about 10 minutes. If dough is quite sticky add a LITTLE more flour.
  4. Cover & allow to sit in a draft-free, warm place for 30-40 minutes.
  5. Line pan with parchment paper or butter a 7x11-inch baking dish. Divide the dough into 12 equal parts & form into balls. Place them in the prepared pan & let rise for about an hour or until doubled in size.
  6. Whisk together egg wash & lightly brush over buns before baking.
  7. Before buns are finished rising, preheat oven to 350 F. Bake buns for about 30-35 minutes.
  8. Remove from pan & let rest on a wire rack for about 15-20 minutes before piping on the glaze crosses.
Glaze
  1. Mix together powdered sugar, milk & vanilla (if using) until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the slightly warm buns. A Ziploc bag with a corner snipped off works well for this small job.