Best Blueberry Oatmeal Cookies
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These soft and chewy blueberry oatmeal cookies are the best thing you will taste this season. They are packed full of fresh juicy blueberries and nutty oats, a combo that will blow your company away and leave you with a new go-to recipe.
This is not your typical oatmeal cookie recipe. Breakfast, snack, or dessert, these buttery and chewy blueberry cookies are bursting with ripe blueberries, and you will want to eat them all in a single day.
This post is sponsored by Oregon Blueberry Growers. All opinions are my own.
It’s almost June, which means blueberry season is finally upon us. It’s so close, I can taste it.
Picking Oregon blueberries has become a tradition in my household. We love supporting our local farmers by picking directly from the farm during the gorgeous summer days. There is no better way to shop local while being more sustainable than by visiting one of many Oregon’s U-Pick blueberry farms.
We love supporting our local farmers and during these critical times, the local food movement is exploding, and I’m glad to be a part of it.
Oregon is actually 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 chewy oatmeal cookies I’ve ever had. Buttery, chewy, 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 raisin cookies.
- 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 sweet blueberries.
- A great way to use up your fresh blueberries. You can also choose to enjoy these all year long by using frozen. Fresh makes for the best texture, but frozen is still very delicious.
Tips:
- 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 of the cookies 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 makes for a soft chewy texture.
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Ingredients:
All-purpose flour – Gluten free? No worries! You can easily make these these gluten free by substituting the all-purpose flour with Bob’s Redmill gluten free 1-to-1 flour
Quick oats – I love using quick oats for their chewiness, but you can also use old-fashioned oats.
Butter – Adds a delicious flavor.
Coconut sugar or regular sugar – My personal preference in this recipe is coconut sugar. It adds a super yummy flavor, sweetness, and texture. You can also use regular cane sugar if you prefer to.
Honey – This adds a touch of sweetness and a little moisture. Maple syrup can be used instead.
Egg
Vanilla Extract: Homemade or store-bought.
Leaveners: Baking powder and baking soda are used to give this healthy blueberry oatmeal cookies their rise and chewiness. Make sure to use fresh leaveners for best results.
Salt – Enhances flavors and brings the sweetness out.
Cinnamon – Adds such a lovely flavor to the combination of oats and blueberries.
Blueberries – Fresh or frozen will work. Frozen may bleed and give your cookies a purple color. Still yummy though.
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Cookie scoop
FAQ:
Yes! It is pretty easy actually! Swap out the flour for gluten free one-to-one flour. (Bob’s Red Mill 1 to 1 is a great option) It won’t make a huge difference with texture, and is still so yummy. If you have celiac disease, I would recommend also using certified gluten free oats.
While they are a healthier option since they contain more fiber, vitamins, and minerals compared to other cookies, they are still high in sugar.
Nope. They bake more evenly and are chewier if they are baked from a ball.
No, you don’t need to. While you definitely can refrigerate oatmeal cookie dough up to three days before baking, it is not essential. They will still be delicious refrigerated beforehand or not.
Instant oats absorb liquid differently which will result in a different texture. They also lessen the cook time, which can make this a tricky substitution!
A few different things contribute to a dry cookie; mixing cookie dough for too long, overcooking, not enough moisture. Make sure to mix ingredients just until they are combined, pull them out of oven when they are browning at the edges, and don’t skip the honey or maple syrup!
How To Make Blueberry Oatmeal Cookies
Preheat oven to 350 degrees F.
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 the delicious blueberries into the cookie batter, 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 cookies for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden brown.
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 cookies in a airtight container 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
- Blueberry Sourdough Sweet Rolls
- Sourdough Oatmeal Breakfast Cookies
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
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Equipment
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
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
Our cookies turned out very flat. They ran together. Delicious, but flat. They were starting to burn, so we took them out of the oven.
The only change, is we used regular sugar.
Do you have any suggestions? The taste was wonderful.
A second question, what is “cook mode”?
Thank you.
Oh no that is no good! The sugar shouldn’t have changed that that much. Did you use fresh baking soda and baking powder? Did you cream the butter and sugar together first? That can make a big difference. Cook mode makes it so your computer or phone doesn’t go dark while you are on the recipe.
Thank you for responding. After reading the recipe again, I see it called for instant oats, we used old fashion oats. The old fashion oats take longer to absorb the moisture, and is probably the reason they went so flat.
The cookies tasted great. We will have to make the again with instant oats, or grind the old fashion oats briefly.
Thank you for posting the recipe.
Glad you figured it out! That makes total sense.
I totally agree with coconut sugar pretty much any recipe! Makes stuff moist and I think taste better to!
Totally! Thank you for the rating!
Perfect recipe. Definitely will be making these again!
Thank you for a positive review! Glad you enjoyed them.
My daughters and I are baking new recipes every week lately since we can’t do many of our normal summer activities (due to Covid-19).
This week we went blueberry picking and I gratefully discovered this recipe in my Facebook feed. Goodness, they are delicious and so quick to whip up! We took them to my husband’s office that afternoon and had very happy recipients. They will be made again soon, I am sure! 🥰😋
So glad your family enjoyed them Michelle!