These Blueberry Oatmeal Cookies are one of our absolute FAVORITES! Soft and chewy oatmeal cookies, made even more delicious with the addition of fresh blueberries.
It’s a classic flavor combination we all know and love, now in the form of your new favorite cookie.
Perfect for breakfast, dessert, or an afternoon snack…if you love oatmeal cookies, you’re sure to love this fun, fresh new twist!
I have to say. I really think oatmeal cookies are underrated. Because when it comes to cookies…everyone’s mind automatically jumps to chocolate chip. And can I blame them? Nope. Chocolate chip cookies are amazing. But. These Blueberry Oatmeal Cookies are next level.
I’ve honestly made about 6 batches of them…trying to get the recipe just right…and I can safely say they’ve become my kids’ new FAVORITE.
And you know what? It makes sense. The blueberry + oatmeal combination is a no-brainer…and a good oatmeal cookie really is hard to beat. It’s soft and chewy and packed with flavor, and when you add in fresh, juicy blueberries, you seriously can’t go wrong.
And the fact that they’re at least 50% acceptable to eat for breakfast? Well…even more reason to love them.
- brown sugar
- granulated sugar
- baking powder
- baking soda
- all purpose flour
- rolled oats
- fresh blueberries
- Beat butter until creamy. Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- Beat in eggs and vanilla.
- Mix in flour; stir in oats.
- Refrigerate dough 30 minutes; add pre-frozen blueberries.
- Scoop dough into 2 Tbsp. size balls; bake until golden brown.
- Cool on a wire rack.
Type of oats
For the best results, I would recommend using Old Fashioned Rolled Oats. I used Bob’s Red Mill Extra Thick Rolled Oats for extra crunch and texture, and I loved the way they turned out. You can also use quick oats, but the end result will be slightly different.
With frozen blueberries
Yes. In fact, I would highly recommend that if you use fresh blueberries in this recipe, you freeze them first to help them stay intact during the mixing and scooping process. You can also use pre-frozen blueberries, although the end result will be slightly different. If you use pre-frozen blueberries, I would recommend tossing them in flour before adding them to the cookie dough.
Type of spices
I added a healthy dose of cinnamon, but you can also add cloves, nutmeg, or even allspice for additional flavor.
Because of the fresh fruit, I would recommend storing these cookies in an airtight container in the refrigerator. They can also be stored at room temperature for a few days, but refrigerating them will help them stay fresh longer.
- Use room temperature butter for the best consistency
- Don’t skimp on the cinnamon – it adds a ton of flavor!
- Use Old Fashioned Rolled Oats instead of Quick Oats for a heartier texure
- Use fresh blueberries and freeze them completely before using them in this recipe
- Refrigerate your cookie dough for 30 minutes before baking
- When adding the blueberries, divide the dough in half and add blueberries to half at a time. This helps the blueberries stay frozen for easier scooping
- Use a spoon and/or your hands to form the dough into balls, since a cookie scooper may scrape the skin off the blueberries
- Be sure cookies are baked all the way through. Dark golden brown is best!
More cookie recipes
- Raspberry Chocolate Chip Cookies
- Pistachio Cookies
- Coconut Lime Sugar Cookies
- Espresso Chocolate Chip Cookies
- Chocolate Peanut Butter Overload Cookies
- Chocolate Shortbread Cookies
More blueberry recipes
- 1 c. unsalted butter, room temperature
- 1 c. packed brown sugar
- 1/2 c. granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 2 large eggs
- 1 tsp. vanilla
- 1 3/4 c. all purpose flour
- 2 3/4 c. Old Fashioned Rolled Oats
- 1 c. frozen blueberries
- Preheat oven to 375°.
- In a large mixing bowl, beat butter 30 seconds until creamy.
- Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until combined.
- Beat in eggs and vanilla until combined.
- Mix in flour; stir in oats.
- Refrigerate dough 30 minutes; divide in half and add frozen blueberries to half at a time.
- Scoop dough into 2 Tbsp. size balls; place 2 inches apart on an ungreased cookie sheet.
- Bake at 375° for 15 minutes or centers are completely set and cookies are golden brown.
- Cool 10-15 minutes on cookie sheet; remove to wire rack to cool completely.
Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 92mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 3g