1 c. butter
1 1/2 c. firmly packed brown sugar
2 eggs
4 tbsps. fresh lemon juice
2 c. all-purpose flour
1 tsp. salt
1 tsp baking soda
3 c. quick cooking oats
1 1/2 c. cranberry raisins
6 oz. white chocolate chips
1/2 tsp. lemon zest
1 cup frozen blueberries

In large bowl, beat butter and sugar until creamy then beat in eggs and lemon juice.

In another bowl, combine flour salt and soda; gradually add to the butter mixture and blend thoroughly. Add oats, Craisins, white chocolate chips and lemon zest and mix well. Finally, add blueberries by gently folding them into the mix.

Roll dough in wax paper to make two 2-1/2-inch diameter logs and chill for an hour.

Heat oven to 350°F. Remove dough from refrigerator and slice in 1/4 inch disks. Place on baking sheets and sprinkle with a bit more oat flakes, then bake for 13-16 minutes or until edges are golden brown. Transfer to rack or sink to cool.

Store in airtight container.

Submitted by: Teri Williams