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.
WHAT INGREDIENTS DO YOU NEED FOR THIS RECIPE?
- brown sugar
- granulated sugar
- baking powder
- baking soda
- all purpose flour
- rolled oats
- fresh blueberries
CAN YOU USE 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.
WHAT KIND OF OATS DO YOU USE IN OATMEAL COOKIES?
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.
WHAT SPICES DO YOU ADD TO OATMEAL COOKIES?
I added a healthy dose of cinnamon, but you can also add cloves, nutmeg, or even allspice for additional flavor.
HOW DO YOU STORE BLUEBERRY OATMEAL COOKIES?
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.
TIPS FOR THE BEST BLUEBERRY OATMEAL COOKIES:
- 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!
Serving Size: 1
Amount Per Serving: Calories: 191 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 92mg Carbohydrates: 26g Fiber: 1g Sugar: 12g Protein: 3g