Salty Blueberry Chocolate Oatmeal Cookies

Sometimes, when it’s so hot and humid outside, I get the insane idea that I’d rather stay inside and roast myself in the sweltering kitchen by baking something delicious to eat. That is exactly what happened to me this past weekend, and the result was yummy oatmeal chocolate chip blueberry cookies with a sprinkle of fleur-de-sel on top.

As I’ve said in previous posts, fleur-de-sel is one of my favorite things out there. After these cookies, I think I have decided that it’s now essential that it put it onto everything I make from here on out. It adds the perfect bit of saltiness to a sweet thing like a cookie, without overpower the baked goodness of the chocolate, or in this case, oatmeal with chocolate and berries. The blueberries and chocolate just happened because I’d been given a mixture of the two and they’d been sitting in my fridge for weeks. This seemed like the perfect oppurtunity to use them, especially since I prefer anything over raisins in an oatmeal cookies.

As usual, the gas stove was faulty and I burned a few at the start, but I quickly learned that I needed to lower the heat/reduce baking time. These are a quick and easy oatmeal cookie but are given a sophisticated touch with the fleur-de-sel sprinkled on top. I would love to try different combinations of fruits and chocolates in the future, although blueberries and semi-sweet chocolate chips seem to go together very well.

P.S. – sorry for the horrible photo. I am now convinced that I need a new camera.


(Adapted from Smitten Kitchen)


  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
  • 1 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups old-fashioned rolled oats
  • 6 to 8 oz. mixed dried blueberries and semi-sweet mini chocolate chips or any chocolate fruit combination of your choosing.
  • 1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)


1) Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2) Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and blueberry/chocolate mixture and mix until well incorporated.

3) Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4) Sprinkle a flake or two of sea salt on each cookie

5) Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Blueberry Scones

So I’m not going to lie, I have no where near enough time to bake as I would have liked now that I am in college. Everything just seems to be work work work and read read read with no time for baking. That being said, this past Thursday, during an afternoon when my writing class happened to be cancelled, I decided to make some scones. My dad tells me every day I should make scones and my suitemates seemed to like the idea of some pastries in the house as well.

I was about to venture out and use a new recipe, but after having already purchased the ingredients a few days prior, I just fell back on the classic recipe that I use all the time and never ceases to fail me. ( I didn’t make the glaze and used blueberries instead of strawberries) While the recipe never fails, our oven does. After keeping the scones in for longer then I ever do – and I even cut them smaller – they had still not baked all the way through. The dial said it was at 400 degrees, but I find that very hard to believe. Oh well. They were a little gooey, but still sweet and yummy.

Strawberry and Blueberry Scones

This week has gone by mad crazy fast! I can’t believe it’s almost Friday. I only have about 3 weeks left of school. Hallelujah! In some ways, it is a little bit sad, but honestly, I can’t wait until summer and then NYC in the fall – although with the 80+ degree weather that is expected this weekend, I would say summer is already upon us in full force.

Anyway, enough reminiscing and on to more interesting things – baking that is. Today in french class, Ms. Jones was out with the french exchange students at the beach and we were left to basically fend for myself. Of course I spent half the period doing nothing and half the period looking at recipes. I then realized that Friday morning we have french first and I immediately blurted out “Who wants scones tomorrow?” Almost everyone’s response was a hearty “yes,” and so began my adventure of making scones.

I have never made them before, but they didn’t seem all that hard. Batch one turned out great, a little undercooked maybe – or so my dad said – but other wise good shape and form and nice aroma. The second batch, using a different recipe was a complete disaster. Note to self – never use fresh strawberries in a blender; everything gets mushy and unusuable. So after a failure batch, but still boxes of left over strawberries, I went back to the first recipe again. All of this result in one set of yummy blueberry scones and another set of what appear to be rather good looking strawberry scones, although the strawberries do look a little mushy. I hope they like them in the morning!

adapted from the



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup heavy cream, plus more for brushing the scones
  • 1 cup fresh blueberries (or 1 cup of fresh strawberries – whichever you prefer)

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 lemon, zest finely grated
  • 1 tablespoon unsalted butter


  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
  3. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
  4. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  5. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
  6. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
  7. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
  8. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.


  1. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves.
  2. Add the lemon zest and butter.
  3. Nuke it for 30 seconds on high.
  4. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.