Oatmeal Blueberry Cookies
Packed with the wholesome goodness of rolled oats and bursts of sweet, juicy blueberries, these Oatmeal Blueberry Cookies are a delightful twist on a classic oatmeal cookie. Perfectly soft and chewy with a hint of cinnamon, they strike the ideal balance between indulgent and nutritious—making them a great option for a quick breakfast treat or an afternoon snack. Made with simple pantry staples and fresh blueberries, the recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 12 minutes. Whether enjoyed warm out of the oven or stored for later, these cookies are a crowd-pleasing, fruit-filled treat that's impossible to resist.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 120 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 150 grams rolled oats
- 100 grams fresh blueberries
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the butter, light brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture, and continue beating until fully combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in the rolled oats, ensuring they are evenly distributed throughout the dough.
Carefully fold in the fresh blueberries, being cautious not to burst them.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underdone, but they will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve your Oatmeal Blueberry Cookies as an indulgent snack or a grab-and-go breakfast. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 17.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
