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Oatmeal Blueberry Cookies are soft, chewy, and bursting with sweet dried blueberries in a warmly spiced oat dough, a cozy twist on the classic oatmeal cookie. I baked a big batch on a quiet weekday morning while Maddie and Lizzie were at school, and they vanished before dinner once everyone got home and smelled them. If you love a fruity, comforting bake, our lemon blueberry coffee cake hits the same cozy note.
Dried blueberries and a hint of cinnamon make these cookies taste like a warm bowl of blueberry oatmeal in cookie form.
Oatmeal Blueberry Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: 27 minutes
- 🍽️ Serving: 42 cookies
- ⚡ Calories: 138kcal
- 🌶️ Flavor Profile: Chewy spiced oats with sweet dried blueberries
- ✋ Difficulty: Easy, a simple drop cookie like our soft Lofthouse cookies
Quick Answer
Cream the butter, shortening, and brown sugar until light and fluffy, then beat in the egg, milk, and vanilla. Add the oats, flours, baking soda, and warm spices and mix until combined, then stir in the dried blueberries. Scoop tablespoon mounds onto lined baking sheets and bake at 375 degrees for 10 to 12 minutes until lightly golden around the edges.
Jump to:
- Oatmeal Blueberry Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Oatmeal Blueberry Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Oatmeal Blueberry Cookies FAQs
- Other Recommended Easy Cookie Recipes
- Oatmeal Blueberry Cookies
Why This Recipe Works
Click to see the technique science
- Old fashioned oats add chew. Rolled old fashioned oats give these cookies their signature hearty, chewy texture that quick oats just cannot match.
- Butter and shortening team up. Butter brings flavor while shortening keeps the cookies soft and tender, the best of both fats in one cookie.
- Dried blueberries hold their shape. Unlike fresh berries, dried blueberries stay intact and add concentrated sweetness without making the dough wet.
- Brown sugar keeps them moist. Packed brown sugar adds moisture and a soft chew, plus a subtle caramel note that pairs perfectly with the oats.
- Warm spices tie it together. Cinnamon and a pinch of nutmeg add cozy warmth that makes every bite taste like spiced blueberry oatmeal.
Why You’ll Love This Recipe
- They are soft, chewy, and loaded with sweet dried blueberries in a comforting, lightly spiced oat cookie.
- The recipe makes a big batch of about 42 cookies, perfect for sharing, lunchboxes, and freezing for later.
- They are just as easy as our soft Lofthouse cookies, with no chilling required.
Key Ingredients
Pantry staples and sweet dried blueberries are all you need. Here is what each one does.
- Old fashioned oats: The hearty base of the cookie, giving you that classic chewy oatmeal texture. Use rolled oats, not quick or instant.
- Dried blueberries: Sweet, chewy bursts of blueberry flavor that hold their shape in the dough. Look for sweetened dried blueberries.
- Brown sugar: Adds moisture, chew, and a soft caramel note that makes these cookies extra cozy.
- Butter and shortening: Butter brings flavor while shortening keeps the cookies soft and tender.
- Warm spices: Cinnamon and nutmeg give these cookies their cozy, bakery worthy aroma, like our lemon blueberry coffee cake.
See recipe card for exact quantities.
Variations and Substitutions
Make these oatmeal cookies your own with a few easy swaps.
- White chocolate: Fold in a half cup of white chocolate chips for a sweeter, blueberry muffin vibe.
- Add nuts: Stir in chopped pecans or walnuts for extra crunch.
- Citrus zest: Add a teaspoon of lemon or orange zest to brighten the blueberry flavor.
- Cranberries: Swap the blueberries for dried cranberries or cherries for a different fruity twist.
- Candy mix in: Add a handful of candies for a fun version, like our M&M peanut butter cookies.
How to Make Oatmeal Blueberry Cookies
- Cream the softened butter, shortening, and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg, milk, and vanilla, then add the oats, flours, baking soda, salt, and spices.
- Mix until everything is just combined into a thick, hearty dough.
- Add the dried blueberries and mix until evenly incorporated.
- Drop tablespoon mounds of dough 2 inches apart onto parchment lined baking sheets.
- Bake at 375 degrees for 10 to 12 minutes until the edges are lightly golden, then rest 1 minute before cooling.
Recipe Tips & Tricks
- Use old fashioned oats. Rolled oats give the best chewy texture, quick oats will make the cookies softer and less hearty.
- Do not overbake. Pull the cookies when the edges are just golden, the centers finish setting as they cool.
- Use a cookie scoop. A 1 tablespoon scoop keeps the cookies uniform so they bake evenly.
- Plump the blueberries. If your dried blueberries are very firm, soak them in warm water for a few minutes, then pat dry.
- Let them rest. A one minute rest on the hot sheet helps the cookies set so they do not crumble when you move them.
- Store with bread. A slice of bread in the container keeps these cookies soft for days.
Serving Ideas and Suggestions
These oatmeal blueberry cookies are the ultimate cozy snack, perfect with coffee or a cold glass of milk. Set them out on a cookie tray with our soft Lofthouse cookies and meltaway lemon cookies for a variety everyone will love.
They make a wholesome lunchbox treat or after school snack the kids actually get excited about. For a brunch spread, pair them with a lemon blueberry trifle and fresh fruit for a berry forward table.
Serve them slightly warm so the blueberries are soft and the cookies are at their chewy best. They also freeze beautifully, so keep a batch on hand for whenever a craving strikes.
Oatmeal Blueberry Cookies FAQs
Dried blueberries work best because they hold their shape and do not add extra moisture. Fresh blueberries release juice and can make the dough wet and the cookies spread, so stick with dried for this recipe.
Dry cookies usually come from overbaking or too much flour. Measure your flour by spooning it into the cup and pull the cookies when the edges are just golden but the centers still look soft.
Yes. You can scoop the dough into balls and refrigerate or freeze them, then bake fresh when you want. Baked cookies also keep well in an airtight container.
Store them in an airtight container at room temperature for up to five days. Adding a slice of bread to the container helps keep them soft and chewy.
Absolutely. Freeze the baked cookies or the dough balls for up to three months. Thaw baked cookies at room temperature, or bake frozen dough straight from the freezer with a couple extra minutes.
You can, but the texture will be softer and less chewy. Old fashioned rolled oats give these cookies their signature hearty bite, so they are worth using if you have them.
Craving more cozy cookies? Bake a batch of our soft frosted Lofthouse cookies next.
Oatmeal Blueberry Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup shortening
- 1 ¾ cups light brown sugar packed
- 1 large egg
- ⅓ cup whole milk
- 2 teaspoon vanilla extract
- 4 cups old fashioned oats
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg
- 3.5 ounces dried sweetened blueberries
Instructions
- Preheat your oven to 375°F. Line baking sheets with parchment paper and set aside.
- In the body of a stand mixer with the paddle attachment, cream the butter, shortening, and brown sugar until light and fluffy. 2 minutes.½ cup unsalted butter, ½ cup shortening, 1 ¾ cups light brown sugar
- Add the egg, milk and vanilla and mix well.1 large egg, ⅓ cup whole milk, 2 teaspoon vanilla extract
- Add the oats, all-purpose flour, and whole wheat flour along with the baking soda, salt, cinnamon, and nutmeg and mix until combined.4 cups old fashioned oats, 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon Ground cinnamon, ½ teaspoon fine sea salt, 1/8 teaspoon ground nutmeg
- Add the dried blueberries and mix until incorporated.3.5 ounces dried sweetened blueberries
- Drop tablespoonfuls (I like to use 1 tablespoon-sized cookie scoop for this) of the cookie batter onto the lined baking sheets, 2 inches apart, and bake for 10-12 minutes or until the cookies become light golden around the edges.
- Remove from the oven and let them rest for 1 minute before removing to a cooling rack. Serve warm or let cool completely before storing.
Notes
- Make sure you are using old fashioned oats and not quick oats.
- Fresh blueberries will not work for this recipe.
- We do use a food processor for this recipe, we have not tried another method.
- This makes a large batch, you can halve if you’d like.
- These can be frozen, see my tips above.
Nutrition
Love This Recipe?
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I love blueberry oatmeal cobbler. Is there anyway to add lemon curd to this recipe?
Definitely, sounds great!
Do u think dried cranberries could be substituted for blueberries?
Same discovery here, and same replacement, too. (grin)
I just made this recipe and did not have dried blueberries and I used about a pint of fresh blueberries cut in half because they were very large. It worked fine. I folded the blueberries in by hand. I also did not have whole wheat flour on hand and used all white flour. They are delicious!! I will definitely make these again. Using the parchment paper which I did have on hand, made them perfectly brown on the bottom. Very chewy and yummy!! 5 stars!!
If I use Fresh blueberries instead of dried, will I need to adjust amounts of anything??