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Blueberry Oatmeal Cookies Recipe

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3.8 from 15 reviews

These blueberry oatmeal cookies are thick, chewy, and bursting with juicy blueberries and warm cinnamon. Perfectly spiced with nutmeg and cinnamon, they make a cozy, comforting snack or dessert to enjoy with coffee or tea. The addition of large rolled oats provides a hearty texture while the fresh blueberries add a sweet, fresh burst in every bite.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour (188 grams)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (112 grams), softened
  • 1/2 cup brown sugar (105 grams), light or dark
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

Additional Ingredients

  • 1 1/2 cups rolled oats (preferably large rolled oats)
  • 1/2 cup fresh blueberries

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
  3. Add Egg and Vanilla: Beat the egg and vanilla extract into the butter-sugar mixture until thoroughly combined.
  4. Combine Dry and Wet Mixtures: With the mixer on low speed, gradually add the flour mixture to the butter mixture until just incorporated.
  5. Mix in Oats: Add the rolled oats and mix either by hand or on low speed to combine evenly.
  6. Fold in Blueberries: Carefully stir in the fresh blueberries using a rubber spatula or wooden spoon, taking care not to break or squish the berries to maintain their shape and juiciness.
  7. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up.
  8. Prepare to Bake: Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper. If the dough has chilled for over 2 hours, let it sit at room temperature for 10-15 minutes before shaping.
  9. Shape Dough Balls: Using about 2 to 2.5 tablespoons of dough each, carefully form cookie balls, avoiding piercing the blueberries. Place the dough balls about 2 inches apart on the prepared cookie sheets.
  10. Bake Cookies: Bake one sheet at a time in the middle rack of the oven for 13-15 minutes until the tops look just set.
  11. Cool: Let the cookies cool on the baking sheet for at least 10 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

  • Use large rolled oats for a chewier texture; quick oats will make the cookies softer.
  • Be very gentle when folding in the blueberries to prevent breaking them and turning the dough blue.
  • Chilling the dough is important for the cookies to hold their shape and develop better flavor.
  • If the dough is overly cold and stiff, let it warm slightly before shaping to make handling easier.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://recipeplenty.com/blueberry-oatmeal-cookies-recipe/