Blueberry Oatmeal Double Dips

Thom’s niece shared this recipe concept with me while we waited out his surgery.  I hadn’t heard of blueberry infused Craisins. She adds them to oatmeal cookies and dips in almond bark.  How awesome does that sound? I couldn’t wait to get home to try it.

Blueberry Oatmeal Double Dips

Ingredients:

2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
3 cups oats
1 1/2 cups Blueberry Infused Craisins
Vanilla Almond Bark {for dipping}

Method:

Preheat oven to 350 degrees.  Prepare baking sheets with parchment paper or silpats.  You could also spray with non-stick spray.

Whisk together flour, baking soda, baking powder, cinnamon, and salt and set aside.  In another bowl, cream butter and both sugars until light and fluffy.  Add eggs, one at a time until combined. Add vanilla. Stir in flour until just combined.  Do not over mix.  Add oatmeal and craisins and stir to incorporate.

Drop rounded scoops of dough {about 2 tablespoons} 2-inches apart on sheets and bake for 11-13 minutes  until golden.  Remove from oven and let cookies sit on sheet for two minutes before removing to cooling rack.

For the Double Dipping:

Melt almond bark according to package instructions.  I used 4 squares for 34 cookies.  Dip half of each cooled oatmeal cookie into melted almond bark and place on cooling rack to harden. Repeat for each cookie.  Re-dip each cookie for a nice finished look.

Eat, enjoy, repeat!