If you love the soft and chewy texture of an oatmeal cookie but want a burst of fresh berry flavor, these blueberry oatmeal cookies will be a favorite. Their hearty texture is balanced by subtle cinnamon and sweet berry flavor. Enjoy them for breakfast, dessert or as a snack!
Oatmeal cookies have grown on me as an adult. I used to think it was all about a soft, gooey-centered chocolate chip cookie, but I now see the appeal of the heartier texture of a good oatmeal cookie.
The word “good” comes with some qualifiers though. An oatmeal cookie has to be soft and chewy. I’ll allow crispy edges, but the center has to basically melt in your mouth. No exceptions.
The good news is these blueberry oatmeal cookies do just that. The ingredient list is simple, you can have them prepped and baked in under 25 minutes and since there’s oats in them, it’s completely acceptable to throw one on your breakfast plate.
Ingredients You’ll Need
As you might guess, the most important ingredient in these cookies is the oats. Make sure to choose rolled oats or quick cooking oats when making oatmeal cookies. Now is not the time to experiment with other types of oats, save that for a creamy bowl of steel cut oats.
- Oats — Old fashioned oats (rolled oats) are best, but quick-cooking oats will also work. They’ll just result in a slightly softer cookie.
- Flour — The combination of flour and oats in this cookie recipe creates the best texture. I prefer this to an all-oatmeal cookie. You can swap in a gluten-free flour here if needed.
- Sugar — We’re using a combination of brown sugar and granulated white sugar in this recipe both for flavor and texture.
- Butter — Make sure this is at room temperature before preparing the cookies. Butter results in nice crispy edges.
- Eggs — You’ll need one full egg and one egg yolk.
- Rising agents — Baking powder and baking soda are used in these cookies.
- Vanilla — Vanilla extract complements the flavor of the berries.
- Spices — Salt and cinnamon.
- Blueberries — I like using fresh blueberries best, but you can use frozen as well. Like in this wild blueberry scones, do not thaw them before preparing the cookie dough if you choose to use frozen berries.
How To Make Blueberry Oatmeal Cookies
You can find the full recipe directions and details in the recipe card below, but here’s a quick run-through of the process with some visuals to help you in this cookie making process.
Step 1: Cream the butter and sugar
Using a handheld mixer, beat the butter and sugars in a large bowl until light and fluffy.
Step 2: Add the eggs and vanilla
Add the egg and egg yolk along with the vanilla extract. Beat again until incorporated.
Step 3: Add the dry ingredients and blueberries
Add all the dry ingredients to the mixture and stir until fully combined. Add the blueberries then gently fold them into the mixture carefully so they don’t break and turn the dough purple.
Step 4: Scoop and bake
Use a cookie scoop or eyeball about 3 tablespoons of cookie dough onto a parchment lined baking sheet. Leave ample space between the cookies. Bake at 350°F preheated oven for about 12 minutes until they’re golden brown around the edges.
My Pro Tips
Recipe Tips & Suggestions
- If you have the time, chill the cookie dough for 30 minutes in the refrigerator before scooping out and baking. Chilling results in a thicker cookie that holds it shape more.
- Fresh is really best when it comes to the blueberries. Frozen can work in a pinch but the added water content can make the centers a little soggy and affect the texture of the cookie.
- Be very gentle when folding the blueberries into the dough. If too many burst, the cookies will turn purple and the added moisture will affect the texture.
- You can prep the cookie dough ahead of time and keep it in the fridge until you’re ready to bake. Make sure to let it sit at room temperature for about 15 minutes before scooping onto the baking sheet though.
- Don’t over bake the cookies! Oatmeal cookies taste best when soft and chewy and they will set and firm up more as they cool.
- Lemon or orange zest are delicious additions to increase the flavor and brightness in these oatmeal cookies.
- Feel free to use any other berry like raspberries, blackberries or strawberries (chopped) in place of the blueberries. Have you tried these fresh cranberry chocolate chip cookies?
Storage Instructions
Because these oatmeal cookies have blueberries in them, I suggest storing them in the refrigerator for up to 5 days. They’ll be ok at room temperature for a day or two but when fruit or veggies are added to baked goods, I like to err on the side of caution and keep them in the fridge.
You can freeze these blueberry oat cookies too by letting them cool completely and using parchment to layer in between stacks of cookies either in a freezer-safe bag or container.
With their soft and chewy texture, subtle cinnamon and vanilla flavor and fresh berry brightness, these blueberry oatmeal cookies are the perfect baked good to grab for an afternoon snack with a cup of tea or glass of milk, but equally as enjoyable for dessert or breakfast. And when they’re this easy to make, you might as well enjoy them for all three.
More Ways To Bake With Oats
This oatmeal chocolate chip cookie recipe takes the two most classic recipes and combines them into one.
Chocolate baked oats blend oats into a batter that results in a cake-like baked oatmeal that tastes like dessert!
Blend oats into hearty oat flour and make these sweet potato bars for a great afternoon snack.
Oats also make a wonderful quick homemade yeasted oat bread that’s perfect smeared with salted butter.
Blueberry Oatmeal Cookies
Ingredients
- 2 cups rolled or quick-cooking oats
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/2 cup brown sugar
- 3/4 cup butter, room temperature
- 1 egg
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup fresh blueberries
Instructions
- In a large bowl, beat the butter with both sugars until creamy and fluffy.
- Add the egg, egg yolk and vanilla extract, then mix until fully incorporated.
- Add the dry ingredients: flour, oats, baking powder, baking soda, salt and cinnamon. Mix until combined.
- Gently fold in the blueberries, being careful not to crush them.
- Using a #20 cookie scoop (or about 3 tablespoons), form dough balls and place them on a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake in a preheated oven at 350°F for approximately 12 minutes, or until the cookies are golden brown around the edges.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
