A little healthier and a little brunch-ier, Oatberry yogurt cookies absolutely deserve to be on your holiday baking list.

These cookies are like my baby. I invented them one night in college when I wanted cookies and didn't have the regular ingredients and since then they've been making mouths water.

Oatberry Yogurt Cookies, or Oatberries, for short, are perfect for breakfast or brunch. They taste like blueberry muffin tops. They freeze really well and actually taste pretty good right out of the freezer.

Another awesome thing about these cookies is that because they don't have butter in them, you don't need a heavy-duty mixer.

Here's the recipe, though I swear I never make them exactly the same. I swap out the oatmeal packets all the time and don't measure the cinnamon.

Oatberry Yogurt Cookies 

  •  ½ cup vanilla nonfat yogurt
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ¼ cup unsalted butter, softened
  • ¼ cup canola oil
  • 1 teaspoon Cinnamon extract
  • ½ teaspoon Vanilla Extract
  • 1¾ cups all-purpose flour
  • ½ cup uncooked, rolled oats
  • 1 package of your favorite instant oatmeal (cinnamon roll is a good choice!)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/2 cup frozen blueberries

Heat oven to 375 degrees.
In mixing bowl, beat together yogurt, sugars, butter, oil, cinnamon extract and vanilla. Mix in flour, oats, baking soda and salt until well combined. Gently fold in blueberries.
Drop by rounded tablespoons onto an ungreased cookie sheet 2 inches apart. Bake 16-18 minutes or until cookies begin to brown. Cool 1 minute before transferring to cooling rack. Store in airtight container.
Makes 24 cookies.