Soft, chewy blueberry oatmeal cookies. These delicious, buttery cookies are the perfect end to any kind of day.
Why you'll love it
These blueberry oatmeal cookies are soft, chewy with buttery crisp edges. They're nothing like your average oatmeal cookie. Even the avid oatmeal cookie naysayers will have to admit that these cookies are actually very good.
They were so good, the first time I made them I ended up making another batch immediately before the first was even finished. They were seriously so amazing. I never thought I could fall in love with an oatmeal cookie do fast, and I think if you try these, you will understand why I did.
The dough gets better over time. I always recommend leaving the dough to chill, but in this case, it really makes a huge difference. Luckily though, chilling the dough is not a requirement, so if you want to have cookies right away, you can satisfy that craving right away.
Key ingredients
Oats - The recipe calls for old-fashioned oats, but quick cooking oats can also work as long as it is the plain oats and not the flavored ones in the packets.
Sugar - Brown sugar helps add depth and dimension to the cookies and gives them an almost muffin-like flavor.
Blueberries - I prefer and recommend using frozen blueberries because they do not break apart as much in the stiff cookie dough as fresh blueberries do. If you have access to frozen wild blueberries that are smaller, even better.
Butter - Use unsalted softened butter. If you want to add more depth and dimension to the recipe, you can use browned butter.
How to make
- Mix together the oats, flour, baking soda, cinnamon, and salt into a bowl and set aside.
- Beat the butter and sugar together until light and fluffy, then add in the egg and vanilla and beat together until well-combined.
- Mix the oat mixture into the better and mix until just combined.
- Fold in the frozen blueberries and then portion out onto your prepared baking sheets.
- Bake until the edges are a light golden brown and transfer to a wire rack to cool completely.
Can oatmeal cookies be healthy?
Many people think oatmeal cookies are healthier than many other cookies, especially when it comes to blueberry oatmeal cookies. The berries and the oats do make the oatmeal cookies a little healthier, but the amount of butter and sugar in the cookies keep them far from being a health food. You should eat them in moderation, just like with any treat.
Recipe FAQs
You can use both instant oats (not the pre-flavored packets) or old fashioned oats in this recipe. If you like something more wholesome, old fashioned oats are definitely the winner, and that is what I have in the recipe below. What I also like to do is use half instant oats and half old fashioned oats.
Yes, you can freeze the oatmeal cookie dough. I recommend dividing the dough into balls, then freezing on trays before putting them in an airtight container. I will also bake from frozen and add an extra minute or two to the baking time.
Yes, you can definitely make these oatmeal cookies into bars. There is enough to make a nice 8 x 8 or 9 x 9 pan. You will have a longer baking time for the bars - at least 20 - 25 minutes. The best way to tell they are done are to look for a nice golden brown color on top.
Looking for More Cookies?
You may like these 3-ingredient peanut butter cookies. If cookie-ception is your thing, these cookies and cream cookies or these cookie butter cookies might be perfect for you. My reader favorites are s'mores stuffed cookies and red velvet Nutella-stuffed cookies. You might also like my friend's maple walnut oatmeal cookies or my malted chocolate chip oatmeal cookies.
Tony Casson says
I made these cookies, some with no sugar, and some I rolled in sugar. The flavor of each was amazing, but the problem I have is with the blueberries remaining rather 'wet' once they burst from the heat. The non-sugared ones are also very, very soft. Great if you're going to eat them as soon as they cool, but I want to package them in bags of 6. The sugared ones are slightly more 'durable' but there is still the BB issue. I used a large, Fresh BB, but I also have some small frozen Maine BB's. You're thoughts?
Amanda Powell says
Hi,
I've been thinking lot about this, and I think if you want to package them like that, you won't be able to go with fresh or frozen blueberries. You would likely have to go with dried or freeze-dried blueberries. If you use freeze-dried berries, you cannot let any of them be exposed during baking as they will brown too fast, but you can add more on the top to decorate when they're out the oven, if you desire. Dried blueberries that have been slightly rehydrated will give you a nice texture and give you an opportunity to infuse them with more flavor.
Tony Casson says
Appreciate the feedback. Dried BB would add another product to our inventory, so I guess I'll just have to forego adding them to our lineup. It's a shame, because they are really tasty and would certainly be popular. Thanks for the feedback!
Marlene says
These are wonderful! My husband loves them, and my adult daughter raved so much I’m making the second batch in a week! (I only made a half recipe, will make it all this time!)