The Perfect Blueberry Oatmeal Cookies
While making cookies with blueberries may not be the obvious choice when it comes to cookie baking, I urge you to tray these soft-baked blueberry oatmeal cookies. They’re chewy and thick with a delicious texture thanks to the old-fashioned oats. Then they have a hint of cinnamon, nutmeg, brown sugar and vanilla to complement the berries. Blueberries and oats go perfectly together in blueberry crisp or blueberry oatmeal bar recipe – and these blueberry oatmeal cookies are no different.
While I didn’t develop this recipe to be healthy breakfast cookies – I definitely have been guilty of having one first thing with a cup of coffee.
Making the Cookies
This recipe is similar to your usual cookie baking steps. Below I’ve included step-by-step photos and recipe tips to answer your common questions.
- Start by whisking together the dry ingredients: flour, cinnamon, nutmeg, baking soda and salt. This helps to remove any lumps and ensures that the spices are evenly distributed throughout the batter. If don’t have any nutmeg on hand, the cookies will still turn out and be delicious, but please do not skip the cinnamon.
- Then in a separate large bowl you’ll beat together the softened butter, brown sugar and granulated sugar. For this recipe, we’re using more brown sugar than granulated sugar to create extra soft and chewy cookies and add a warm comforting flavor.
- Beat the egg and vanilla extract into the butter mixture. For best results, the egg should be at room temperature to avoid the mixture curdling.
- Then you’ll carefully beat the dry ingredients into the butter mixture. I typically do a few stirs by hand first so that the flour doesn’t blow everywhere the second you turn on the mixer.
- Stir in the oats. I really, really, really recommend using large rolled oats – sometimes called old-fashioned oats – as opposed to quick oats. The large rolled give more texture for a more homey, cozy cookie.
- Then it’s time to very carefully stir in the blueberries. You want to avoid piecing or crushing the blueberries when you stir them into the dough. If the blueberries get squished, they release all of their juice and add liquid to the cookies. This can make your cookie dough watery and the cookies spread too thin.
- Cover the bowl and chill the dough in the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 350F (180C) and line cookie sheets with parchment paper.
- Take the dough out of the fridge and very carefully form into large balls with about 2.5 tablespoons of dough each – I got 15 cookies in total.
- The cookies will bake 1 sheet at a time in the middle of the oven for about 13-25 minutes, or until the tops look just set.
Baking Tips & Tricks
- As mentioned above, it’s important that you try not to pierce or squish the blueberries so that they don’t release they’re juices. If you end up with blueberry juice throughout the cookies, it will cause the cookies to be watery and bake unevenly.
- While fresh and frozen berries are often interchangeable in recipes, I don’t recommend using frozen berries in this recipe. The little ice crystals on each berry will add water to the batter, causing the cookies to spread too thin. The frozen berries can also cause the cookie dough to be raw in the middle because of the cold temperature of the frozen berries, but the bottoms of the cookies will be cooked.
- While you can keep the dough in the fridge overnight, if the dough has been in the fridge for more than an hour it will need to sit on the counter for 10-15 minutes before forming into cookie dough balls. Otherwise, it will be too firm to work with and you risk squishing the berries as you form the dough into balls.
Soft, chewy and filled with sweet berries and a hint of cinnamon – these blueberry oatmeal cookies are a delicious recipe that’s perfect for enjoying with a warm cup of coffee, cold glass of milk, or whenever you’re craving something comforting.
If you’re looking for more blueberry recipes, be sure to try:
Blueberry Oatmeal Cookies
These blueberry oatmeal cookies are thick and chewy with a hint of cinnamon and blueberries throughout. They taste cozy and comforting for the perfect treat with a cup of coffee or tea mid morning.
Servings: 15 cookies
- Cookie Sheets
- 1 ½ cups all-purpose flour (188 grams)
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams) softened
- ½ cup brown sugar (105 grams) light or dark
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups rolled oats I highly recommend using large rolled oats
- ½ cup fresh blueberries
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Set aside.
- In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed (about 2 minutes).
- Beat the egg and vanilla into the butter mixture.
- Starting with the mixer on a low speed, beat the flour mixture into the butter mixture until combined.
- Mix in the oats. You can do this either by hand or with the mixer on a low speed.
- Very carefully, stir in the blueberries using a rubber spatula or wooden spoon. Be careful not to squish or pierce the berries.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- When ready to bake, preheat the oven to 350F (180C) and line cookie sheets with parchment paper.
- If your dough has been in the fridge for over 2 hours, let it sit on the counter for 10-15 minutes to warm up slightly first. Form the dough into balls with about 2 to 2.5 tablespoons of dough each. Again, be very careful not to pierce the berries. Place the dough balls about 2 inches apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the oven for about 13-15 minutes, or until the tops look just set.
- Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a cooling rack to continue cooling.
- Oats: I highly recommend using large rolled oats (sometimes called old-fashioned oats) instead of quick oats. Do not use instant oats or steel-cut oats.
- Blueberries: I do not recommend using frozen berries for this recipe because they will add ice crystals to your cookie dough, which will make it watery. The cookies will not bake properly.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 15 equal-sized cookies.
Calories: 181kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 65mg | Fiber: 1g | Sugar: 11g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
If you like our page please share with your friends