Soft and chewy blueberry oatmeal cookies are literally the best thing you will eat this season. They are packed full of fresh, blueberries and nutty oats, a combo that will blow your company away and leave you with a new go-to recipe. Breakfast, snack, or dessert, these buttery and chewy blueberry cookies are bursting with ripe blueberries, and you’re going to want to eat them all.
This post is sponsored by Oregon Blueberry Growers. All opinions are my own.
It’s June, which means blueberry season is upon us. It’s so close, I can taste it.
Picking Oregon blueberries is one of our absolutely favorite things to do. We love being able to support our local farmers by picking directly from the farm during the gorgeous summers.
There is no better way to shop local and be more sustainable than by visiting one of Oregon’s U-Pick blueberry farms.
There is also no better time than now to start supporting our local farmers. During these critical times, the local food movement is exploding, and I’m glad to be a part of it.
Oregon is one of the largest blueberry producers in the country. In 2019, they produced more than 153 million pounds of blueberries.
My daughter has asked to go blueberry picking for her birthday for the last three years. She’s about to be five. Obviously, her blueberry love runs deep.
For good reason, blueberries make such a delicious accompaniment to countless dishes. From dutch baby pancakes to blueberry lemon bars, from smoothies to muffins – truly, these delicious berries are the star of the dish.
The taste of Oregon summers can be enjoyed throughout the year. While we love picking them fresh and eating them in season, we also strongly fancy them frozen.
These blueberry cookies do not disappoint. They are the most delicious oatmeal cookie I’ve ever had. Buttery, chewy, and sweet with a hint of cinnamon, these are scrumptious.
Why You Will Love These Blueberry Oatmeal Cookies:
- Fresh blueberries add a delicious and unique flavor, unlike your typical oatmeal cookie.
- They have rave reviews from friends! Every person I gave these to told me how good they were. “Wow!” was the reaction from multiple people.
- The warm cinnamon enhances the sweetness from the coconut sugar and blueberries.
- It is a great way to use up fresh blueberries. You can also choose to enjoy these all year long by using frozen. Fresh is better, but frozen is still very delicious.
Tips For Making The Best Blueberry Oatmeal Cookies:
- Allow the cookies to cool completely on the baking pan before removing. It’s difficult being patient, but trust me on this.
- Top with a few extra blueberries to make it pretty. Once you place the cookie dough on the baking sheet, just place a few fresh blueberries on top and press down.
- You can use frozen blueberries. Pro tip: wait to pull the blueberries out of the freezer until right before you want to add them. If not, the color from the berries will seep into the batter as they warm up, leaving you with purple cookies. Still tasty, but just a different look.
- You can use regular sugar or coconut sugar. I usually opt for coconut sugar for a less processed sweetener.
- Personally, I think coconut sugar tastes much better in this recipe. It also yields a softer cookie.
Can these be made gluten free?
Yes! Swap out the flour for gluten free one-to-one flour. The texture is only slightly different, but still really yummy. If you have celiac disease, I would recommend also using certified, gluten free oats.
Watch The Tutorial:
How To Make Blueberry Oatmeal Cookies
Preheat oven to 350 degrees.
In a stand mixer bowl, add softened butter and coconut sugar. Cream together using the paddle attachment.
When the butter is starting to break into clumps with the sugar, add the honey and whip until nice and fluffy, about three to five minutes.
Scrape down the sides about halfway through.
While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk together until well mixed.
Add eggs and vanilla extract to wet ingredients and combine on low speed.
Slowly add dry ingredients to wet ingredients until just combined. I usually like to add 1/2 to 1/3 of the dry ingredients at a time. Scrape down sides. You don’t want to over mix, because you’re looking for a nice soft cookie, not a tough cookie.
Fold in your delicious, Oregon blueberries, being careful to try not to smash them.
Scoop dough onto a parchment-lined baking sheet. You don’t have to use parchment paper, but I’m all for easy cleanup. Use a cookie scoop for perfectly portioned cookies.
Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
Allow the cookies to cool on the pan completely before eating. This is a hard one, but trust me. They continue to harden up, so don’t move them until they’ve cooled.
Keep at room temperature if planning to eat within a few hours. Store any leftover blueberry oatmeal cookies in the refrigerator or freezer.
Find More Delicious Blueberry Recipes
- Gluten Free Blueberry Pie
- Blueberry Basil Lemonade
- Lemon Blueberry Cheesecake Ice Cream Sandwiches
- Sourdough Scones
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Blueberry Oatmeal Cookies
Equipment
- Stand mixer
- Baking sheet
Ingredients
- 1 cup flour all purpose – or gluten free 1-to-1 flour
- 2 cups quick oats
- 1/2 cup butter softened
- 1 cup coconut sugar or regular sugar
- 1 tbs honey
- 1 large egg
- 1.5 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup fresh blueberries or frozen
Instructions
- Preheat oven to 350. In a stand mixer bowl, add softened butter and coconut sugar. Cream together using the paddle attachment.
- When the butter is starting to break into clumps with the sugar, add the honey and whip until nice and fluffy, about three to five minutes.
- While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk together until well mixed. Set aside.
- Add eggs and vanilla extract to the wet ingredients and combine on low speed.
- Slowly add dry ingredients to wet ingredients until just combined. Scrape down sides halfway through.
- Fold in your delicious blueberries, being careful to try not to smash them.
- Scoop dough onto a parchment-lined baking sheet.
- Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
- Allow the cookies to cool on the pan completely before eating.
Notes
- Personally, I find coconut sugar tastes much better in this recipe. It also yields a softer cookie.
- Allow the cookies to cool completely on the baking pan before removing. It’s difficult being patient, but trust me on this.
- Top with a few extra blueberries to make it pretty. Once you place the cookie dough on the baking sheet, just place a few fresh blueberries on top and press down.
- You can use frozen blueberries. Pro tip: wait to pull the blueberries out of the freezer until right before you want to add them.
- For gluten free cookies use gluten free 1-to-1 flour. If celiac also make sure to use certified gluten free oats.
Nutrition
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Thank you Oregon Blueberry Growers for sponsoring this post. Make sure to head over to their site at oregonblueberry.com to check out the local blueberry farms near you. Follow them on Instagram @OregonBlueberryGrowers
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