Chewy Blueberry Oatmeal Cookies Recipe: Heavenly Breakfast Treat

Baking these delectable soft blueberry oatmeal cookies brings pure joy to any kitchen.

Bursting with plump, juicy blueberries nestled in hearty oatmeal, this recipe promises a delightful treat.

The perfect balance of sweet and wholesome flavors makes these cookies irresistible.

Tender and chewy, each bite delivers a comforting blend of fruity and classic oatmeal goodness.

Packed with nutritious ingredients, these cookies offer a guilt-free indulgence that satisfies both kids and adults.

The aroma of freshly baked oatmeal and blueberries will fill your home with warmth and happiness.

Prepare to fall in love with this simple yet extraordinary cookie that elevates your baking game.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 150 kcal

Servings: 13

Ingredients for Blueberry Oatmeal Cookies That Work

• All-Purpose Flour: The foundation that gives structure and softness to your cookies, choose unbleached flour for better texture.
• Baking Soda: Creates beautiful rise and helps cookies spread perfectly, always ensure it's fresh for maximum leavening power.
• Ground Cinnamon: Adds warm, aromatic depth that complements blueberries beautifully, opt for high-quality Ceylon cinnamon for best flavor.
• Salt: Enhances overall flavor complexity and balances sweetness, use fine sea salt for even distribution.

• Brown Sugar, Granulated Sugar: Provide deep caramel notes and crisp edges, select pure cane sugar for best results.
• Unsalted Butter: Delivers rich, creamy flavor and helps create tender cookie texture, use room temperature butter for smooth mixing.

• Large Egg: Binds ingredients and adds richness, choose fresh eggs at room temperature.
• Vanilla Extract: Introduces complex, comforting aroma, use pure vanilla for most authentic taste.
• Rolled Oats: Brings hearty texture and nutty undertone, select old-fashioned oats for best consistency.
• Dried Blueberries: Concentrated berry sweetness with chewy texture, choose plump, high-quality dried blueberries.
• White Chocolate Chips: Optional indulgent touch with creamy sweetness, select premium chips for best melting properties.

Kitchen Tools for Blueberry Oatmeal Cookies Baking

• Electric Mixer: Essential for creaming butter and sugars to fluffy perfection, making mixing a breeze.
• Large Mixing Bowl: Needed for combining wet ingredients and creating cookie dough smoothly.
• Separate Mixing Bowl: Perfect for whisking dry ingredients before adding to wet mixture.
• Cookie Scoop or Tablespoon: Helps create uniform, evenly sized cookies with minimal mess.
• Baking Sheet: Key for holding and baking cookies evenly in the oven.
• Parchment Paper or Silicone Baking Mat: Prevents cookies from sticking and ensures easy cleanup.
• Wire Rack: Allows cookies to cool completely without getting soggy on the bottom.
• Whisk: Great for blending dry ingredients thoroughly and eliminating lumps.

Mix and Drop Blueberry Oatmeal Cookies With Confidence

• Fire Up the Oven

Crank the oven to a toasty 350°F and prep a baking sheet with parchment paper or a silicone mat for non-stick.

• Whip Up the Base

Grab a mixing bowl and beat butter with brown and white sugars until they transform into a fluffy cloud of deliciousness.

• Blend in the Moisture

Crack in an egg and splash some vanilla, mixing until everything looks smooth and creamy.

• Combine Dry Elements

In another bowl, swirl together flour, baking soda, cinnamon, and salt. Gently fold this into your wet mixture until just combined.

• Add Texture and Flavor

Carefully mix in oats and dried blueberries. If you’re feeling extra indulgent, toss in some white chocolate chips for a flavor bomb.

• Shape and Place

Scoop rounded spoonfuls of cookie dough onto the baking sheet, leaving space between each sweet treasure.

• Bake to Perfection

Pop the sheet into the oven and bake for 10-12 minutes. Look for golden edges and slightly soft centers.

• Cool and Enjoy

Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack for complete cooling. Devour with pure joy!

Fun Twists to Upgrade Blueberry Oatmeal Cookies

• Blueberry Oatmeal Cookies
• Soak dried blueberries in warm water for 10 minutes before adding to the dough to prevent them from burning and ensure plump, juicy berries in every bite.
• Slightly underbake the cookies to maintain a soft, chewy center that stays deliciously moist for days after baking.
• Prepare cookie dough balls and freeze them on a baking sheet, then transfer to a freezer bag for quick, fresh-baked cookies anytime – just add 2-3 extra minutes to baking time when cooking from frozen.
• Make these gluten-free by substituting all-purpose flour with a 1: 1 gluten-free baking blend and using certified gluten-free oats for those with wheat sensitivities.
• Experiment with mix-ins like toasted pecans, dark chocolate chips, or a sprinkle of sea salt on top to elevate the cookie's complexity and create your own signature version.

How to Present Blueberry Oatmeal Cookies at Any Event

• Sweet Breakfast Pairing: Serve these cookies alongside a warm bowl of blueberry-topped oatmeal for a delightful morning treat that highlights the recipe's signature ingredients.
• Afternoon Tea Companion: Enjoy these cookies with a steaming cup of earl grey or chamomile tea, letting the soft, chewy texture complement your relaxing break.
• Dessert Upgrade: Crumble these cookies over vanilla ice cream or yogurt for a crunchy, fruity topping that adds unexpected texture and flavor to your favorite desserts.
• Gifting Delight: Package these cookies in cute mason jars or vintage tins, tied with a ribbon, for a homemade gift that shows warmth and personal care to friends and family.

Keep Your Blueberry Oatmeal Cookies Tasting Fresh

• Keep cookies in an airtight container for up to 5 days, layering between parchment paper to prevent sticking and maintain their delightful texture.
• Wrap individual cookie dough balls in plastic wrap, store in freezer-safe bags for 3 months. Bake directly from frozen, adding 2-3 extra minutes to cooking time.
• Allow cookies to reach cool temperature before sealing in containers, preventing unwanted moisture buildup that could soften their crisp edges.
• Prepare cookie dough up to 3 days in advance, storing wrapped tightly in refrigerator. Let dough soften slightly before scooping and baking for best results.

FAQs

• Are dried blueberries necessary for this recipe?

You can use fresh or frozen blueberries instead of dried, but they might make the cookies slightly more moist and could change the texture. If using fresh blueberries, reduce their quantity and gently fold them in to prevent breaking.

• Can I make these cookies gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to use certified gluten-free oats to ensure the entire recipe is gluten-free.

• How do I prevent the blueberries from sinking in the cookie dough?

Toss the blueberries in a little bit of flour before adding them to the dough. This helps them stay suspended in the cookie and prevents them from sinking to the bottom during baking.

• Can I freeze the cookie dough?

Absolutely! You can prepare the dough, shape it into balls, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. They’ll keep for up to 3 months and can be baked directly from frozen, just add 1-2 minutes to the baking time.

Soft Blueberry Oatmeal Cookies Recipe

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• Total Time: 27 minutes
• Yield: 13 1x

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Description

Delightful Blueberry Oatmeal Cookies combine classic comfort with fruity freshness from plump berries. Hearty rolled oats and sweet blueberries merge in a treat you’ll savor with each satisfying bite.

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Ingredients

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• 1 ½ cups rolled oats (old-fashioned)
• 1 cup all-purpose flour
• ½ cup blueberries (dried or fresh)
• ½ cup (1 stick or 113 g) unsalted butter (softened)
• ½ cup brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup white chocolate chips (optional)

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Instructions

1. Preheat: Configure oven to 350F (175C), positioning rack in center, and prepare baking sheet with parchment paper or silicone mat.
2. Cream Base: Whip butter with brown and granulated sugars using electric mixer until fluffy and pale, approximately 2-3 minutes, creating a smooth foundation.
3. Liquid Integration: Blend egg and vanilla extract into creamed mixture, ensuring thorough and uniform incorporation of liquid components.
4. Dry Ingredient Fusion: Combine flour, baking soda, cinnamon, and salt in separate bowl, whisking to distribute leavening agents and spices evenly.
5. Dough Development: Gently fold dry ingredients into wet mixture, mixing until just combined to preserve delicate cookie texture, then incorporate rolled oats, dried blueberries, and white chocolate chips.
6. Portioning: Use tablespoon or cookie scoop to create uniform rounds, placing them approximately 2 inches apart on prepared baking sheet.
7. Baking Precision: Slide tray into preheated oven, baking 10-12 minutes until edges turn golden and centers remain slightly soft, recognizing cookies will continue setting during cooling process.
8. Cooling Protocol: Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack, permitting complete cooling and optimal texture development.

Notes

• Prevent Overmixing: Stir dry ingredients into wet mixture gently to avoid tough, dense cookies that lose their soft, tender texture.
• Measure Ingredients Precisely: Use exact measurements for flour, oats, and leavening agents to maintain the perfect cookie consistency and prevent crumbling.
• Control Moisture Balance: Pat dried blueberries dry before adding to prevent excess moisture from affecting the dough’s texture and spreading.
• Customize for Dietary Needs: Swap butter with coconut oil for dairy-free version, or use gluten-free flour blend to accommodate different dietary restrictions while maintaining delicious flavor.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 150
• Sugar: 9 g
• Sodium: 90 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg