Soft, chewy blueberry oatmeal cookies. These delicious cookies are the perfect after school treat.
Blueberry oatmeal cookies are one of those cookies I’ve been making for years. It started from me trying to find a way to use up the pounds of frozen blueberries I had in the freezer at one point.
I didn’t know if I could use them in a cookie, so I started experimenting.
The results were so good. A chewy oatmeal cookie with bursts of blueberry. It was like a cross between a delicious cookie and a muffin top.
I was immediately obsessed. For a while I made batch after batch of blueberry oatmeal cookies and eating most of them myself.
I remember my favorite thing to do was make these with my daughter and we’d mash the blueberries right into the dough with our hand as we pressed the balls of dough together.
The purple-blue swirls of blueberry were and still are my favorite.
Well, maybe second favorite. The sprinkling of sugar to the tops of the cookies that give it a nice little crunch might be my absolute favorite part about the cookies.
It’s honestly so hard to choose.
In my opinion, these cookies are best fresh out of the oven, still slightly warm, with a small scoop of ice cream. Trust me, there is nothing better than this.
You can also reheat the cookies in the microwave for a second or two. It should be warm enough to start to make the ice cream melt a little, but not so hot that it turns into a puddly mess.
Due to the blueberries, the cookies last only three days when kept in an airtight container at room temperature.
You can freeze the blueberry oatmeal cookies after they are baked, or while it is still in dough form.
If you freeze them as cookies, you can thaw them at room temperature, using a microwave for a few seconds, or in the oven at 300°F for a few minutes.
If you are freezing as cookie dough, you can pop them right in the oven, just allow them to bake for an extra minute or two, or until the edges are a nice golden brown.
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Blueberry Oatmeal Cookies Recipe
Ingredients
- 3 cups Old Fashioned Rolled Oats
- 1 3/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoon Fine Sea Salt
- 1 cup Unsalted Butter at room temperature
- 1 1/2 cups Packed Brown Sugar light or dark – your choice
- 2 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1 cup Frozen Blueberries still frozen
- Turbinado Sugar
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, mix together the oats, flour, baking soda, cinnamon, and salt together. Set aside.
- In a mixer, beat the butter and sugar together until light and fluffy – about 4 minutes.
- Beat in the eggs and vanilla and mix until it is thoroughly combined – about another 4 minutes.
- Add in the oat mixture and beat until just combined – about 2 to 3 minutes.
- Fold in the frozen blueberries.
- Dollop the cookie dough onto the baking sheets in batches at least two inches apart. Lightly sprinkle the tops with turbinado sugar.
- Bake for 10 – 12 minutes, or until the edges are golden brown and the tops of the cookies are slightly puffed. They may look slightly under-baked, and that is okay.
- Leave the cookies on the baking sheet for about a minute before transferring to a wire rack to cool completely.