Classic Blueberry Oatmeal Cookies
Deliciously chewy cookies bursting with blueberries and cozy oats, perfect for any time of day.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened gives rich flavor and tender texture.
- 1 cup light brown sugar, packed adds moisture and caramel notes; substitute coconut sugar for a slightly healthier option.
- 1/2 cup granulated sugar balances sweetness.
- 2 large eggs bind everything and add structure; flax eggs work as a vegan substitute (2 tbsp ground flax + 6 tbsp water per egg).
- 1 teaspoon vanilla extract warms and rounds flavors.
- Zest of 1 lemon brightens the blueberries and enhances aroma (optional).
Dry Ingredients
- 1 3/4 cups all-purpose flour for structure; use a 1:1 gluten-free blend to make them gluten-free.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon optional, for a cozy spice note.
Main Ingredients
- 3 cups old-fashioned rolled oats the heart of these cookies; quick oats can be used but expect a softer texture.
- 1 1/2 cups fresh or frozen blueberries fresh give bursts, frozen add juiciness without mashing; do not thaw frozen before adding.
- 1/2 cup chopped walnuts or pecans optional for crunch; sunflower seeds make a nut-free swap.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter with brown and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating after each addition, then stir in vanilla and lemon zest.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry mix into the wet until just combined.
Baking
- Stir in the oats until they are evenly coated, then gently fold in the blueberries and nuts.
- Scoop heaping tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
- Slightly flatten each mound with the back of a spoon for even baking.
- Bake for 12–14 minutes, until edges are golden and centers look set but still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For a dairy-free version use plant-based butter and flax eggs. To reduce sugar, cut granulated sugar to 1/4 cup and increase vanilla and lemon zest.