Oatmeal-Almond Breakfast Cookies Stuffed with Blueberry Filling 

Ingredients:

For the Cookies:
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cup unsalted butter, at room temperature
1 1/2 cup dark brown sugar
3 large eggs, at room temperature
1 1/2 tbsp pure vanilla extract
1/4 cup maple syrup
1 ripe banana, mashed
4 1/2 cups oatmeal
1 1/2 cup sliced almonds
3/4 cup dried cherries
For the Blueberry Filling:
1 can Lucky Leaf blueberry fruit filling
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the unsalted butter and dark brown sugar until light and fluffy.
Add Eggs and Flavorings:
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract, maple syrup, and mashed banana, mixing until combined.
Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Add Oats and Mix-Ins:
Stir in the oatmeal, sliced almonds, and dried cherries until evenly distributed throughout the dough.
Form the Cookies:
Using a cookie scoop or tablespoon, scoop out a portion of dough and flatten it slightly in your hand. Place a small spoonful of blueberry filling in the center, then fold the dough over to enclose the filling and shape it into a ball. Repeat with the remaining dough.
Bake:
Place the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown.
Cool and Enjoy:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.