Fresh Blueberry Oatmeal Cookies. Warm comforting oatmeal cookies with fresh, plump, juicy, sweet blueberries.
Ok, stop what your doing and go bake these cookies! Then eat them! Then sit back and ponder…”Why haven’t I had these awesome cookies before, where have they been hiding all my life? Are there anymore?” That’s what I did. Every now and then every cook, baker, food blogger, etc. has a moment, the moment when you know what your making isn’t as good as you thought, it’s BETTER! This cookie is one of those moments for me and now you!
I’ve always loved oatmeal cookies. I typically reserve them for fall, it’s not an official cold weather cookie but I think the warmth of cinnamon and the comforting fill of the oatmeal make me crave them as the weather gets cooler. But I had these plump beautiful blueberries calling my name and had an epiphany. Blueberries + Oatmeal Cookies…It was like a light bulb went off, a very bright light bulb.
This cookie has all the love and warmth of an oatmeal cookie with the addition of plump, juicy addition of fresh blueberries. Fresh Blueberry Oatmeal Cookies are lightly crunchy on the outside and have chewy oatmeal on the inside. As your enjoying the textures you’ll hit a sweet juicy blueberry that sets off the texture and the warmth of the cinnamon and the over all flavor.
I always used to think blueberry = muffins but no more. Now, blueberries = Fresh Blueberry Oatmeal Cookies.
Fresh Blueberry Oatmeal Cookies
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 cup salted butter melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar + extra for sprinkling on top of cookies
- 1 large egg
- 3 tsp vanilla extract
- 2 cups roll oats
- 1 cup fresh blueberries
- Pre heat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In bowl add the flour, baking soda and cinnamon, stir to mix and combine. Set aside.
- In mixing bowl add the melted butter, sugars and mix well to combine.
- Add egg and vanilla, mix well.
- In small additions and mixer on low add the flour mixture and mix until just combine (do not over mix).
- By hand fold in the oats until well combined. And then fold in the blueberries, gently to avoid a lot of breakage.
- Scoop 1 1/2 Tbsp cookies onto prepared cookie sheet leaving 2 inches in between.
- Bake for 10-12 minutes or until edges are golden brown and tops are light brown.
- Immediately sprinkle tops with brown sugar.
- Cool completely and enjoy!
I made these and they turned out absolutely delicious.
I did add 3 tablespoons of buttermilk and 3 tablespoons of a seed mix. Otherwise a great recipe thank you?
Hi Ivy! I’m so glad you took the time to let me know, thank you. This is one of my favorite cookies, I’m so glad you liked them to 🙂 . Take care.
Hi Brook! Thanks so much 🙂 Take care.
Can you use frozen blueberries?
Hi Marie, great cookie choice. I have not personally tried this myself to say for certain but at first glance I would say no, this cookie is crisp in nature and frozen blueberries can be very wet. I fear the frozen blueberries would dampen the cookie. Happy baking! Take care. 🙂