Blueberry Oatmeal Cookies

Juicy blueberries and hearty oats come together with the perfect blend of sweet and tangy in these chewy Blueberry Oatmeal Cookies.

Blueberry Oatmeal Cookies

I love adding oatmeal to my cookies because it makes them so incredibly chewy. And, these oatmeal cookies filled with bursting blueberries are guaranteed to satisfy your sweet tooth craving.

Fresh out of the oven, the warm cookies are loaded with blueberry goodness and a wonderful hint of cinnamon. And, if you’re a fan of shredded coconut, don’t forget to add in a handful. The coconut is optional, but I think it takes the cookies right over the top.

I like to use oatmeal cookies for homemade ice cream cookie sandwiches because they are still pretty chewy when frozen. Tangy blueberries are just my speed when paired with the creamy goodness of vanilla ice cream.

I’m not always the biggest fan of fruit cookies. I tend to prefer chocolate most of the time, if I’m honest. But these blueberry oatmeal cookies are absolutely worth making on their own. And, if a few handfuls of dark chocolate chips should make their way into the batter “on accident”, then, that’s my little secret.

When I bake them with chocolate, they remind me of the Blueberry Chocolate Chunk Ice Cream that I love so much. It’s a rich blueberry ice cream, loaded with chunks of dark chocolate that melt in your mouth.

Oatmeal Blueberry Cookies

You’ll need the following ingredients to make this recipe:

• butter and egg
• vanilla extract
• salt and cinnamon
• brown and white sugars
• flour, baking powder, and baking soda
• rolled oats
• blueberries (fresh or frozen)
• shredded coconut (optional)

Blueberry and Oatmeal Cookies

Start by combining the butter, white sugar, and brown sugar in a large bowl. Then, beat with an electric mixer until smooth. Add the egg and vanilla, then beat again to combine.

In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture. Then, add the oats and stir to combine.

Add the blueberries to the dough and stir gently to mix throughout. Portion the dough into balls and roll them smooth with your hands. Then, place the balls on plates or a tray and refrigerate before baking.

Preheat the oven to 325°F. Then, bake the cookies for 12-14 min or until lightly browned, taking care not to overbake. Let the cookies cool on the sheet for a few minutes and then transfer to a wire rack to finish cooling.

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Soft, tender cookies filled with bursting blueberries and topped with a tangy sweet lemon glaze, these Lemon Blueberry Cookies have been an enormous hit with everyone who tries them.

Chewy Coconut Oatmeal Cookies are the ultimate five-ingredient cookie, irresistible to any coconut lover, grab a mixing bowl and get started.

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These Chocolate Caramel Cookies – or more accurately, Caramel Stuffed Double Chocolate Chip Cookies – are a cookie that I crave every single time I see these photos.

Blueberry Oatmeal Cookies

Juicy blueberries and hearty oats come together with the perfect blend of sweet and tangy in these chewy Blueberry Oatmeal Cookies.

Pin Print Review

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Course: Cookies

Cuisine: American

Servings: 24 Cookies

Ingredients 

• ▢ ½ cup butter softened
• ▢ ½ cup brown sugar
• ▢ ½ cup white sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup all purpose flour
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 1½ cups old fashioned rolled oats
• ▢ ¾-1 cup blueberries (fresh berries that have been frozen are best)
• ▢ ⅔ cup sweetened shredded coconut OPTIONAL

Instructions

• In a large bowl, combine the butter, white sugar, and brown sugar. Beat with an electric mixer until smooth. Add the egg and vanilla. Beat again to combine.
• Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the butter mixture. Add the oats and stir to mix throughout.
• Add the blueberries to the dough and stir gently to mix throughout. Portion the dough into 2-tablespoon-sized balls and roll them smooth with your hands. Place on plates or a tray and refrigerate for 30-60 minutes before baking.
• Preheat the oven to 325°F. Bake the cookies for 12-14 min or until lightly browned. Take care not to overbake. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire rack to finish cooling.

Nutrition

Serving: 1cookie · Calories: 124kcal · Carbohydrates: 18g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 1g · Trans Fat: 0.2g · Cholesterol: 17mg · Sodium: 86mg · Potassium: 46mg · Fiber: 1g · Sugar: 10g · Vitamin A: 131IU · Vitamin C: 0.5mg · Calcium: 15mg · Iron: 1mg

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