Homestyle Blueberry Oatmeal Cookies

If you've never had a blueberry oatmeal cookie, you're in for a treat! These cookies are soft, chewy, and just bursting with juicy blueberries and hearty oats. They're sweet without being too sweet, and that little pop of blueberry in every bite. Use fresh, frozen, or dried blueberries.

Recipe Timeline

• 10 minutes to prep and mix cookie dough.
• Drop tablespoons of dough onto cookie sheet (3 batches).
• Bake each batch for 10 minutes.

Reasons to Love These Cookies

• They're soft, chewy, and loaded with oats.
• 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.

Ingredient List with Notes and Photo

Let's take a look at what's going in the bowl! Here's a quick peek at everything you'll need to make these homestyle 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 - use all-purpose flour for these cookies. We will add just the right amount of baking soda to get a little rise when the cookies bake.

Blueberries - oh how I love blueberries! I like to use fresh blueberries for these cookies and my Blueberry Pound Cake! But using frozen or dried blueberries is an option in a pinch.

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.

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 'em in warm water (or orange juice!) for 5-10 minutes to plump 'em up a bit. Then pat dry before folding into the dough.

Recipe Steps with Photos

Here's a quick overview of how to make blueberry oatmeal cookies. When you get ready to make them, please be sure to use the recipe card at the botton of the post.

Step 1. Blend the butter, brown sugar, and white sugar.

Step 2. Add in the vanilla extract, almond extract, and eggs.

Step 3. Add the oats, baking soda, and flour. Fold in the blueberries.

Step 4. Drop by heaping tablespoons onto a cookie sheet.

Step 5. Bake about 10 minutes at 350F.

Step 6. Let cool on a wire rack.

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.

Add lemon zest for brightness - A little zest perks up the berries and adds a bakery-style flavor.

Don't overmix the dough - Once you add the flour, stir just 'til combined. Overmixin' can make your cookies tough.

Use parchment paper - It keeps cookies from spreadin' too much and makes cleanup easy as pie.

How to Store Blueberry Oat Cookies

Let 'em 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 'em from sticking.

Freezing the baked cookies - You can freeze these cookies, too! Once they're cool, pop 'em 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.

Cookie Tip from the Kitchen

Cookies spreading too much or not enough?

For cookies that spread too much, make sure your butter isn't too soft, your dough isn't too warm (chill it for 20-30 minutes), and your baking sheet is cool.

For cookies that don't spread enough, lightly flatten the dough balls before baking.

Frequently Asked Questions

Here are answers to the most common (and a few unexpected!) questions folks ask about these cozy little blueberry oat cookies

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