Classic Blueberry Oatmeal Cookies
Warm and comforting cookies made with chewy oats and bright blueberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened For rich, tender cookies; use coconut oil for dairy-free.
- 1 cup brown sugar, packed Adds depth and chewiness; substitute coconut sugar for a healthier option.
- 1/2 cup granulated sugar Balances sweetness.
- 2 large eggs, room temperature Helps bind and lift.
- 2 teaspoons vanilla extract Warms and rounds the flavors.
Dry Ingredients
- 1 1/2 cups all-purpose flour Use 1:1 gluten-free blend if needed.
- 1 teaspoon baking soda For gentle rise.
- 1/2 teaspoon salt Enhances sweetness.
Main Ingredients
- 3 cups old-fashioned rolled oats For hearty texture; quick oats will work but yield a softer cookie.
- 1 1/2 cups fresh or frozen blueberries, gently tossed in 1 tablespoon flour Prevents bleeding.
- 1/2 cup chopped walnuts or pecans (optional) For crunch; omit for nut-free.
- 1/2 cup dark chocolate chips (optional) For a more indulgent dessert twist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then add the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to the wet, combining until just incorporated.
- Fold in the oats gently with a spatula until evenly mixed.
- Carefully fold in the blueberries (and chocolate chips or nuts if using).
- Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing cookies about 2 inches apart.
Baking
- Bake for 10–12 minutes until edges are golden and centers are set but still soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Tips: Slightly underbake for chewiest centers; chill dough for thicker cookies. Variations include adding zest or using applesauce for butter.