Adapted from the Wood Prairie Farm website (and just about the most poorly written cookie recipe ever).
2 C whole wheat flour
1 t baking powder
1 t cinnamon
1/2 t soda
1/2 t salt
2 sticks unsalted butter, softened
1 C white sugar
1 C dark brown sugar
1 T light corn syrup, optional*
2 large eggs
1 t vanilla extract
3 C old fashioned (rolled) oats--do NOT use instant
1 C dried blueberries
1 C chopped lightly toasted walnuts
Preheat oven to 350. Combine flour, leaveners, cinnamon and salt in a small bowl, whisk together and set aside. In your stand mixer, beat butter and sugars until lighter in color and fluffy. Add eggs one at a time, corn syrup (if using) and then vanilla. Slowly add in flour mixture and be sure to scrape the bottom of the bowl and beater to ensure everything is thoroughly mixed before adding the remaining ingredients. Add oats, berries and walnuts and stir on slow just until combined--the blueberries can be a bit fragile so be careful. If using a small cookie scoop, you'll want to bake them for 10-12 minutes and be sure to leave 1" of space between each cookie b/c they will spread a little. If making larger cookies, adjust time accordingly. Cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely. Store in an air-tight container.
*The addition of corn syrup will lend the cookies a chewier texture and helps if you want to store them for a while and/or ship them by mail.