Blueberry Oatmeal Cookies

These blueberry oatmeal cookies are thick and chewy with a hint of cinnamon and blueberries throughout. They taste cozy and comforting for the perfect treat with a cup of coffee or tea mid morning.

Course Dessert

Cuisine American

Keyword Blueberry Oatmeal Cookies

Prep Time 15

Cook Time 14

Chilling 30

Servings cookies

Calories 181kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 ½ cups all-purpose flour (188 grams)
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams) softened
½ cup brown sugar (105 grams) light or dark
¼ cup granulated sugar (50 grams)
1 large egg
1 ½ teaspoons vanilla extract
1 ½ cups rolled oats I highly recommend using large rolled oats
½ cup fresh blueberries

Instructions

In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Set aside.
In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed (about 2 minutes).
Beat the egg and vanilla into the butter mixture.
Starting with the mixer on a low speed, beat the flour mixture into the butter mixture until combined.
Mix in the oats. You can do this either by hand or with the mixer on a low speed.
Very carefully, stir in the blueberries using a rubber spatula or wooden spoon. Be careful not to squish or pierce the berries.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
When ready to bake, preheat the oven to 350F (180C) and line cookie sheets with parchment paper.
If your dough has been in the fridge for over 2 hours, let it sit on the counter for 10-15 minutes to warm up slightly first. Form the dough into balls with about 2 to 2.5 tablespoons of dough each. Again, be very careful not to pierce the berries. Place the dough balls about 2 inches apart on the lined cookie sheets.
Bake 1 sheet at a time in the middle of the oven for about 13-15 minutes, or until the tops look just set.
Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a cooling rack to continue cooling.

Notes

Oats: I highly recommend using large rolled oats (sometimes called old-fashioned oats) instead of quick oats. Do not use instant oats or steel-cut oats.
Blueberries: I do not recommend using frozen berries for this recipe because they will add ice crystals to your cookie dough, which will make it watery. The cookies will not bake properly.
Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 15 equal-sized cookies.

Nutrition