Blueberry Oatmeal Cookies
These Blueberry Oatmeal Cookies are soft, chewy, and packed with juicy fresh blueberries in every bite. Made with rolled oats, warm cinnamon, and simple pantry ingredients, they're easy enough for everyday baking yet special enough to share. Perfect for snacks, lunchboxes, or an afternoon treat, this recipe comes together with minimal effort and delivers bakery-style cookies every time.
Ingredients
- 1½ cups 188g all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 112g unsalted butter, softened
- ½ cup 105g brown sugar (light or dark)
- ¼ cup 50g granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Mix-Ins
- 1½ cups large rolled oats
- ½ cup fresh blueberries
Instructions
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, then mix until smooth and fully combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the rolled oats until a thick cookie dough forms.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Cover the dough and chill in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the dough for at least 30 minutes to keep the cookies thick and chewy.
- Use fresh blueberries for the best texture and flavor. Frozen blueberries can release extra moisture and make the cookies spread.
- Fold the blueberries in gently to keep them from bursting and staining the dough.
- Measure the flour by spooning it into the measuring cup and leveling it off for soft, tender cookies.
- Don't overbake. Remove the cookies when the edges are lightly golden and the centers still look slightly soft—they'll continue setting as they cool.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.