Blueberries & Cream Oatmeal Cookies

Preheat oven to 350ºF. Line 2 cookie sheets with parchment or silicone mats.

In a medium-sized bowl, whisk together flour, baking soda, salt, lemon zest, and oats. Set aside.

In the bowl of a stand mixer attached with a paddle, cream the butter and sugar until light and fluffy, about 3 minutes. Whisk in the egg until incorporated. Whisk in vanilla extract.

Turn the mixer down to a low speed and slowly add the flour mixture in 2 batches, scraping down the bowl after each addition. Fold in the blueberries and white chocolate chips.

Using a 1-inch cookie scoop, scoop the dough onto the parchment or silicone-lined baking sheets, leaving 3 inches between each dough ball.

Bake for 13-15 minutes, or until lightly golden brown in color. Do not over bake or you risk the cookies being crunchy and not chewy. Cool the cookies on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

Note: The dough can be made ahead and stored in the refrigerator for up to 5 days in an airtight container. Allow the dough to rest at room temperature for 15 minutes before scooping.