Blueberry Oatmeal Cookies

A stack of four oatmeal cookies with blueberries on a white plate, accompanied by a few fresh blueberries. A glass bottle of milk with a straw is in the background. Another plate with a cookie is also partially visible.

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These blueberry oatmeal cookies are soft, chewy, and packed with juicy berries. Ready in under 25 minutes, they're perfect for breakfast, dessert, or a quick snack any time of day.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: blueberry oatmeal cookies

Servings: cookies

Author: Gina Matsoukas

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

-Type of oats: For this recipe, do not use thick-cut oats like steel cut or Irish oats. Use quick oats or rolled oats.

-Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw them before use.

-Flour substitute: Whole-wheat flour can be swapped for the all-purpose flour, although the texture will be denser. You can also swap the AP flour for a gluten-free blend to make these cookie gluten-free.

Butter temperature: Make sure the butter is at room temperature for easy creaming and a smoother dough.

Sugars: Brown sugar adds moisture and chewiness, while white sugar provides crispness — adjust the ratios to your preference.

Chilling the dough: If you have time, chill the dough for 30 minutes before baking.

Nutrition