Blueberry Oat Cookies
(Geoff Gorsuch)

Note:  This was a favorite at work.  Someone remarked that it was their most favorite cookie that I've made.  I used regular rolled oats, not the quick-cooking kind and fresh blueberries. These cookies should be eaten the same day. (Cella)

1/2 cup butter, softened
1 cup firmly-packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup white flour, sifted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries

In a large mixing bowl, cream together the butter and brown sugar.  Mix in the egg and vanilla.  In a separate bowl, combine rolled oats, flour, cinnamon, salt, baking soda, and baking powder.  Gradually add dry mix to the creamed mixture.  Stir in blueberries.  Drop by heaping tablespoonfuls 2-inches apart onto a lightly greased baking sheet.  Bake at 350 degrees for 12 to 14 minutes, or until golden brown.  Remove to a wire rack to cool.