Blueberry oatmeal cookies are soft, chewy, and bursting with juicy blueberries and hearty oats in every bite. Use fresh, frozen, or dried blueberries.
If you enjoy easy blueberry cookie recipes, you'll also love my chewy Blueberry Muffin Mix Oatmeal Cookies made with muffin mix, oats, coconut, and pecans.
Quick Look: Blueberry Oatmeal Cookies
- ⏲️Ready in: ~ 40 minutes for 3 batches
- 👪Yield: 24 cookies
- 🥘Key Ingredients: Flour, quick oats, blueberries, sugar, egg
- 🍳Method: Oven
- ⭐Difficulty: Easy
- 👩🍳Flavor Profile: Soft, chewy oatmeal cookies bursting with sweet blueberries.
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Just like my Banana Oatmeal Cookies, they're quick and easy to make!
Jump to:
- Quick Look: Blueberry Oatmeal Cookies
- Reasons to Love These Cookies
- Ingredient Photo with Notes
- Flavor Variations
- How to Substitute Dried Blueberries for Fresh
- How to Make Blueberry Oatmeal Cookies
- Anne's Tips for Success
- How to Keep Them Fresh
- Blueberry Oatmeal Cookies FAQs
- More Cookie Recipes to Consider
- Recipe
- Comments
Reasons to Love These Cookies
- They're soft, chewy, and loaded with oats.
- Juicy blueberries in every bite.
- No chill time needed.
- Simple, pantry-friendly ingredients.
- They feel a little wholesome (even if they're a treat).
- Perfect with coffee, milk, or all by themselves.
So, I've been known to eat these Blueberry Oatmeal Cookies (and my Pecan Oatmeal Cookies) straight off the baking sheet while nobody's looking. And they freeze perfectly! I've also been known to grab one or two straight from the freezer and eat them frozen. They're that good!
Ingredient Photo with Notes
Here's a quick peek at everything you'll need to make these easy blueberry oatmeal cookies.
Oats - we're not really going to put "oatmeal" in these cookies haha, but, you will need to use quick cooking oats. I have not tried this recipe with old-fashioned or rolled oats so my best tip is to use the quick oats.
Flour and Baking Soda- use all-purpose flour for these cookies. The baking soda gives the cookies just a little lift while keeping them soft and chewy.
Blueberries - oh how I love blueberries! I like to use fresh blueberries for these cookies and my Blueberry Pound Cake! Frozen or dried blueberries work well, too.
Sugar - using a combination of white sugar and brown sugar creates the best flavor! However, if you only have white sugar, go ahead and use 1 cup white sugar.
Butter - Ain't nothin' like real butter for that rich, slightly sweet flavor. Using butter is how you get those crispy edges with soft, chewy middles.
Extracts - like the sugars, I like to use a combination of vanilla extract and almond extract to enhance the rich flavor of the cookies.
Flavor Variations
- Add lemon zest for brightness: A little zest perks up the berries and adds a bakery-style flavor.
- Sprinkle with cinnamon: A pinch of cinnamon adds warmth and pairs beautifully with the oats and blueberries.
- Make them extra cozy: Add a tiny splash of almond extract for a richer bakery-style flavor.
How to Substitute Dried Blueberries for Fresh
Dried berries are more concentrated in flavor and sweetness, so you don't need as many.
- Use about ½ to ⅔ cup of dried blueberries in place of 1 cup fresh.
- Optional but helpful: Soak them in warm water (or orange juice!) for 5-10 minutes to plump them up a bit. Then pat dry before folding into the dough.
For an easy breakfast treat, try my soft and fluffy Blueberry Orange Muffins bursting with fresh citrus flavor.
How to Make Blueberry Oatmeal Cookies
When you get ready to make these cookies, please be sure to use the recipe card at the bottom of the post.
Photo 1: Blend the butter, brown sugar, and white sugar.
Photo 2: Add in the vanilla extract, almond extract, and eggs.
Photo 3: Add the oats, baking soda, and flour. Fold in the blueberries.
Photo 4: Drop the dough by heaping tablespoons onto a cookie sheet.
Photo 5: Bake about 10 minutes at 350F.
Photo 6: Let cool on a wire rack.
You might also love my bakery-style Blueberry Chocolate Chip Muffins loaded with juicy blueberries and sweet chocolate chips.
Anne's Tips for Success
Dried, fresh, or frozen blueberries? - You can use any version! Dried blueberries give more intense flavor and less mess, but fresh blueberries or frozen ones add bursts of juiciness.
Don't overmix the dough - Once you add the flour, stir just until combined. Overmixing can make your cookies tough.
Use parchment paper - It keeps cookies from spreading too much and makes cleanup easy as pie.
If you love berry-filled baked treats, my bright and buttery Easy Raspberry Lemon Loaf Cake is another delicious recipe bursting with fruity flavor.
How to Keep Them Fresh
Let them cool completely - Don't rush this part! Warm cookies in a closed container can get soft and sticky from trapped steam.
Room temperature - Store cookies in an airtight container at room temp for up to 4-5 days.
Layer with parchment - If you're stacking cookies, lay a piece of parchment or wax paper between layers to keep them from sticking.
Freezing the baked cookies - You can freeze these cookies, too! Once they're cool, pop them in a freezer-safe bag or container for up to 2 months. Thaw at room temp when the craving hits.
Freezing the dough - Want fresh-baked cookies later? Scoop the dough into balls and freeze them on a tray. Once firm, transfer to a bag. Bake from frozen, just add a minute or two to the bake time.
If you love blueberry baked goods, my buttery Blueberry Lemon Coffee Cake is another cozy favorite with bright lemon flavor and a tender crumb.
Blueberry Oatmeal Cookies FAQs
Here are answers to some of the most common (and a few unexpected!) questions about these cozy blueberry oatmeal cookies.
Yes indeed! White chocolate chips, chopped pecans, coconut, or even a pinch of cinnamon or cardamom go real nice with blueberries.
Usually means they were overbaked or had too much flour. Be sure to spoon and level your flour, and pull the cookies out while the centers still look a little soft.
Yep! Chill it for up to 48 hours in the fridge. The longer it rests, the deeper the flavor gets. You can also scoop and freeze dough balls for future cookie emergencies.
Ooh that's a good one! Yes, you can press the dough into an 8x8 or 9x9-inch pan, bake at 350°F, and slice into bars. Just watch the center for doneness.
More Cookie Recipes to Consider
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Recipe
Easy Blueberry Oatmeal Cookies
Ingredients
- ½ cup butter, softened 1 stick of butter
- ½ cup light brown sugar, packed in the measuring cup
- ½ cup white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- 1 cup quick cooking oats one-minute oats
- ½ teaspoon baking soda
- 1 cup all purpose flour
- 1 cup fresh blueberries (use firm blueberries, not over ripe)
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Beat the butter, brown sugar, and white sugar with an electric mixer until creamy (about 2 minutes).½ cup butter, softened, ½ cup light brown sugar, packed in the measuring cup, ½ cup white sugar
- Add vanilla extract, almond extract, and egg. Mix well.½ teaspoon vanilla extract, ½ teaspoon almond extract, 1 large egg
- Add in the oats, baking soda, and flour. Blend on low. Don't overmix.1 cup quick cooking oats , ½ teaspoon baking soda, 1 cup all purpose flour
- Fold in the blueberries with a spatula. The mixture will be thick.1 cup fresh blueberries (use firm blueberries, not over ripe)
- Drop by heaping tablespoons 2 inches apart onto the parchment paper.
- Bake on the center oven rack about 10 minutes. The edges should be browned and crispy. The cookies are best when they are not undercooked.
- Repeat until all the cookies are baked. Let the cookies cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack to completely cool off.
- Store the cooled cookies, loosely covered, on your countertop. Do not store the cookies in a ziptop bag because they will get mushy.
Notes
- Use about ½ to ⅔ cup of dried blueberries in place of 1 cup fresh.
- Optional but helpful: Soak them in warm water (or orange juice!) for 5-10 minutes to plump them up a bit. Then pat dry before folding into the dough.
- To avoid soggy cookies- Use firm blueberries because over-ripe blueberries can cause the cookies to be soggy due to the extra liquid.
- To avoid dry cookies - Don't overbake them. Also, be sure to measure the flour correctly (spoon into measuring cup, then level off with a knife).
- To avoid tough cookies - Don't overmix the dough. Once you add the flour, stir just till combined.
- Use parchment paper - It keeps cookies from spreading too much and makes cleanup easy as pie.
- Add lemon zest for brightness - A little zest perks up the berries and adds a bakery-style flavor.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Anne Clark says
These cookies are my favorite this time of year. Give them a try and let me know what you think!
Darla says
Hi Ann can i use reg oat? That’s all i have?
Anne Clark says
Darla, yes, you can use regular old-fashioned oats instead of quick oats for this recipe. The cookies will just have a slightly chewier texture since old-fashioned oats are a bit larger and heartier.