Description
These Blueberry Oatmeal Cookies are soft, chewy, and bursting with juicy blueberries and wholesome oats. A perfect balance of sweetness and texture, they make a delightful treat for breakfast, snack time, or dessert.
Ingredients
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- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup dried blueberries (or fresh if preferred)
- 1/2 cup white chocolate chips (optional, for extra sweetness)
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
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Add the Wet Ingredients:
- Beat in the egg and vanilla extract until fully incorporated.
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Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Incorporate the Oats and Blueberries:
- Fold in the oats and dried blueberries. If using, stir in the white chocolate chips.
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Scoop the Dough:
- Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may still look soft, but they will firm up as the cookies cool.
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Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
- Fresh Blueberries: If using fresh blueberries, gently fold them into the dough to avoid bursting. You may need to add an extra tablespoon of flour to account for the added moisture.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.