Easy Blueberry Oatmeal Cookies

Baked cookies piled high in a large, black bowl.

These cozy blueberry oatmeal cookies are soft, chewy, and packed with juicy blueberries and hearty oats. No chilling required and you can use fresh, frozen, or dried berries. Perfect for lunchboxes, afternoon treats, or sharing with company!

Course Dessert

Cuisine American

Prep Time 10

3 batches at 10 minutes each 30

Total Time 40

Servings

Calories 105kcal

Author Anne Clark

Equipment

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

How to Substitute Dried Blueberries for Fresh

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.

Recipe Tips

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