Description
These Chewy Blueberry Oatmeal Cookies offer a delightful combination of soft texture, wholesome oats, and juicy bursts of blueberries. Perfect as a snack or dessert, they are easy to make with common ingredients and bake to a golden finish, balancing sweetness and spice with cinnamon.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 3/4 cups old-fashioned rolled oats
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when the cookies are ready to bake.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to spread its flavor evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt for even distribution.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined to maintain a chewy texture.
- Fold in Oats and Blueberries: Gently fold the rolled oats and blueberries into the batter, distributing them evenly without breaking the berries.
- Form Cookies: Drop spoonfuls of the cookie dough onto a parchment paper-lined baking sheet, spacing them slightly apart.
- Bake: Bake in the preheated oven for about 15 minutes or until the edges turn golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Frozen blueberries can be used but do not thaw to prevent excess moisture in the dough.
- For extra chewiness, slightly underbake the cookies and let them finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Optionally add a sprinkle of sea salt on top before baking for a flavor contrast.
