Blueberry Oatmeal Cookies Recipe
Introduction
Blueberry oatmeal cookies offer a delightful twist on a classic favorite, combining the wholesome texture of oats with juicy bursts of fresh blueberries. These cookies are perfect for a healthy snack or a sweet treat any time of day.
Ingredients
- 1 cup oats
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 cup fresh blueberries
Instructions
- Step 1: In a large bowl, combine the oats, flour, butter, and sugar. Mix until all ingredients form a soft dough.
- Step 2: Gently fold in the fresh blueberries, being careful not to crush them.
- Step 3: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 4: Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Step 5: Bake for 12-15 minutes, until the edges are golden and the centers remain chewy.
- Step 6: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For added flavor, try adding a teaspoon of cinnamon or vanilla extract to the dough.
- Use frozen blueberries if fresh ones are unavailable; just thaw and drain excess moisture before mixing.
- Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and extra fiber.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in the oven at 300°F (150°C) for about 5 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried blueberries instead of fresh?
Yes, but keep in mind dried blueberries are more concentrated and less juicy. You may want to reduce the sugar slightly and soak the dried berries in warm water to soften them before mixing.
How can I make these cookies gluten-free?
Use gluten-free oats and replace the all-purpose flour with a gluten-free flour blend to make these cookies suitable for a gluten-free diet.
PrintBlueberry Oatmeal Cookies Recipe
Deliciously chewy blueberry oatmeal cookies featuring wholesome oats, sweet blueberries, and a perfect balance of sugar and butter for a treat that’s both flavorful and satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine rolled oats, all-purpose flour, baking soda, and salt, stirring them together until evenly mixed.
- Cream Butter and Sugar: In a separate large bowl, beat softened butter and granulated sugar together using a hand mixer or whisk until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing well to combine.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring until a dough forms and ingredients are fully combined.
- Fold in Blueberries: Gently fold in the blueberries to avoid crushing them and to distribute them evenly throughout the dough.
- Scoop Dough: Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are golden but the centers remain soft for a chewy texture.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake them and allow residual heat to finish cooking after removing from the oven.
- If using frozen blueberries, do not thaw to prevent excess moisture in the dough.
- To add texture, consider mixing in 1/2 cup chopped nuts like walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: blueberry oatmeal cookies, chewy cookies, blueberry dessert, oat cookies, homemade cookies
