Blueberry Scone Cookies

Preheat the oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, baking powder, cinnamon and salt. Set aside.

In the bowl of your mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy. Beat in the egg and vanilla extract until well combined.

On low speed, mix in half of the flour mixture until just combined. Mix in the buttermilk. Add in the rest of the flour mixture, and mix on low speed until combined.

Gently stir in the blueberries with a wooden spoon or spatula.

Use a large ice cream scoop (or a 1/4 measuring cup) to scoop the cookie dough onto the lined baking sheets. Leave at least an inch between the cookies.

Sprinkle the tops of the cookies with sanding sugar, if using.

Bake at 350°F for 20-25 minutes, rotating the baking sheets halfway through, until the cookies are completely set and the edges are golden.

Remove from the oven and cool completely before enjoying.