No-Bake Peanut Butter, Oatmeal, Almond and Blueberry Cookies

Makes 20-24 Cookies


1 stick (1/2 C) unsalted butter
1 C granulated sugar
½ C smooth peanut butter loosely packed (I use Trader Joe’s organic no stir)
1 T vanilla extract
1 ½ t kosher salt
1 C flour
3 T whipping cream
2 T real maple syrup
¾ C Quaker oatmeal (quick or long cook. I like the texture of the long cook!)
½ C slivered almonds (better crunch than sliced)
½ pint blueberries
Confectioner’s sugar to coat


  • In a stand mixer with paddle attachment, cream the butter and sugar for 4 minutes on high. Add the peanut butter, vanilla, cream, and maple syrup and beat for another minute on medium high. Add the salt and combine well. Add the flour ½ at a time and combine well, then the oatmeal, and almonds and blend. Finally fold in the blueberries on low speed and mix to combine. It’s okay if a couple of them break up. (If it seem way too sticky add a bit more oatmeal.)
  • Form into 1 ½ inch balls, roll in powdered sugar and serve. Keep extras in fridge without rolling in sugar. Add sugar right before serving. These will keep several days in the fridge, covered in a container.

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