Classic Blueberry Oatmeal Cookies

why make this recipe

This cookie is simple and tasty. It uses oats and fresh blueberries for a soft, chewy cookie. If you want a quick oat cookie idea, see a small-batch version like the 3-ingredient oatmeal cookies for more simple baking tips.

introduction

These Classic Blueberry Oatmeal Cookies are easy to make. The cookies mix oats, flour, butter, sugar, egg, vanilla, and fresh blueberries. They bake in about 10–12 minutes. If you like fruit in baked goods, you may also like a simple fruit bake idea such as the 3-ingredient blueberry cobbler.

how to make Classic Blueberry Oatmeal Cookies

1. Preheat the oven to 350°F (175°C).
2. Mix the dry ingredients: oats, flour, baking soda, and salt.
3. In another bowl, beat the butter with brown and granulated sugar until light and creamy.
4. Add the egg and vanilla to the butter mixture and mix well.
5. Add the dry mix to the wet mix slowly and stir until combined.
6. Fold in the fresh blueberries gently so they do not burst.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment.
8. Bake 10–12 minutes, until the edges turn golden.
9. Let the cookies cool on the sheet for a few minutes, then move to a rack to cool fully.

Ingredients :

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the oats, flour, baking soda, and salt.
3. In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract to the wet ingredients, mixing well.
5. Gradually add the dry ingredients to the wet mixture and stir until combined.
6. Gently fold in the blueberries.
7. Drop spoonfuls of dough onto a prepared baking sheet.
8. Bake for 10-12 minutes or until edges are golden.
9. Allow to cool before serving.

how to serve Classic Blueberry Oatmeal Cookies

Serve warm or at room temperature. They pair well with a glass of milk, tea, or coffee. For a dessert, serve a cookie with a scoop of vanilla ice cream.

how to store Classic Blueberry Oatmeal Cookies

Let cookies cool fully. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled cookies in a single layer on a tray, then move to a freezer bag for up to 2 months.

tips to make Classic Blueberry Oatmeal Cookies

• Use fresh, firm blueberries to avoid too much juice.
• Fold blueberries in gently to keep them whole.
• Do not overmix the dough; mix just until the dry and wet parts combine.
• Chill the dough for 15 minutes if it seems too soft to shape.
• Use parchment paper to stop sticking and for easy cleanup.

variation (if any)

• Add a handful of chopped nuts for crunch.
• Swap half the flour for whole wheat flour for a heartier cookie.
• Mix in a few dark chocolate chips for extra sweetness.
• Use frozen blueberries if fresh are not available; do not thaw them before adding.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Add them frozen and fold gently. They may release more juice, so watch baking time.

Q: Can I make these cookies gluten-free?
A: Yes. Use gluten-free oats and a gluten-free all-purpose flour blend.

Q: How do I prevent blueberries from making the dough too wet?
A: Fold them in gently and do not overmix. If dough is too wet, chill it for 15–30 minutes before baking.

Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours or freeze scooped dough for later baking.

Conclusion

For another take on blueberry oatmeal cookies, see a similar recipe at Blueberry Oatmeal Cookies – Lemon Tree Dwelling. If you like a version with white chocolate and oats, check out this idea at Blueberry Oatmeal Cookies – Lauren’s Latest.

Classic Blueberry Oatmeal Cookies

These Classic Blueberry Oatmeal Cookies are easy to make and combine oats and fresh blueberries for a soft, chewy treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup fresh blueberries Use fresh, firm blueberries to avoid too much juice.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the oats, flour, baking soda, and salt.
3. In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract to the wet ingredients, mixing well.
5. Gradually add the dry ingredients to the wet mixture and stir until combined.
6. Gently fold in the blueberries.

Baking

1. Drop spoonfuls of dough onto a prepared baking sheet.
2. Bake for 10-12 minutes or until edges are golden.
3. Allow to cool before serving.

Notes

Serve warm or at room temperature. They pair well with a glass of milk, tea, or coffee. Store in an airtight container at room temperature for up to 3 days, or freeze in a single layer for up to 2 months. Tips include using fresh blueberries and not overmixing the dough.