With a delicious soft texture and scattered with blueberries, these Oatmeal Blueberry Cookies are a hit! Tasty, easy, and absolutely delicious!
Are you a cookie lover? I am, that is no surprise here. I love pretty much any cookie that I can get my hands on, but have you ever had a cookie with blueberries?
These Blueberry Oatmeal Cookies have easy pantry ingredients and they are soft and chewy with bursts of blueberry throughout the cookie.
This combination is like you are eating a blueberry cobbler or something similar. They are just that good and I cannot stop myself at just one.
They are a fun cookie with a surprise flavor that really works and trust me, when you share these cookies with people they will fall in love.
At least that is what I’ve had happen in my experience. They are different and fun and you just will want to make them over and over again.
They are quick to come together and only take about 10 minutes to bake up, so if you want a dessert that tastes great and is ready in no time it has to be these Oatmeal Blueberry Cookies.
Some of my other favorite cookies that we have on our site include: Chewy Sugar Cookies, M&M Oatmeal Cookies and Meltaway Lemon Cookies.
WHY THIS RECIPE WORKS:
- Easy pantry staple ingredients help these come together quickly.
- This is all mixed together in a food processor.
- This makes a large batch, you can halve if you would like!
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Unsalted butter
Shortening
Light brown sugar
Egg
Whole milk
Vanilla extract
Old fashioned oats
All-purpose flour
Whole wheat flour
Baking soda
Ground cinnamon
fine sea salt
Ground nutmeg
Dried sweetened blueberries
HOW TO MAKE OATMEAL BLUEBERRY COOKIES:
- 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.
- Add the egg, milk and vanilla and mix well.
- Add the oats, all-purpose flour, and whole wheat flour along with the baking soda, salt, cinnamon, and nutmeg and mix until combined.
- Lastly add the dried blueberries and mix until incorporated.
- 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.
DO I HAVE TO USE A FOOD PROCESSOR TO MAKE THESE?
We make these in the food processor because we are trying to break down the oats and remaining ingredients as much as we can as well as combining them at the same time.
This is the method that we have always used for this recipe. You can try using a stand mixer or a blender but I cannot guarantee the outcome.
DO I HAVE TO USE DRIED BLUEBERRIES?
Yes for this recipe we are using sweetened dried blueberries instead of fresh since we are breaking them down, the fresh would not work and create a mess.
You can find your dried blueberries in the aisle at the grocery store usually with the raisins and other dried fried.
CAN I USE QUICK COOKING OATS?
No, even though we are breaking up the oats in the food processor it is just to combine them with our mixture, these are still cooking and we need them to have that consistency.
Using quick-cooking oats would make them too small and the texture would not be the same and they might not hold up in cookie form.
DO I HAVE TO USE WHOLE WHEAT FLOUR?
No, if you do not have any whole wheat flour on hand you can replace it with all-purpose flour in this recipe.
HOW TO STORE:
These Oatmeal Blueberry Cookies can be stored in an airtight container where they will keep at room temperature for up to 4-5 days.
They can also be frozen, to do this place your cooled cookies in a freezer-safe bag or container and they should keep for up to 3 months.
To defrost, remove from the freezer and let defrost in the refrigerator or on the countertop overnight.
TIPS AND TRICKS:
- Make sure you are using old fashioned 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.
Love oatmeal? Love blueberries? Then these Oatmeal Blueberry Cookies are exactly what you are looking for, soft, sweet, and full of flavor.
If you like this recipe you might also like:
If you’ve tried these OATMEAL BLUEBERRY COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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.
- Add the egg, milk and vanilla and mix well.
- Add the oats, all-purpose flour, and whole wheat flour along with the baking soda, salt, cinnamon, and nutmeg and mix until combined.
- Add the dried blueberries and mix until incorporated.
- 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.
- 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.
Comments & Reviews
Val @ Home Made Modern says
These look delish! Pinned!
Heather says
YUM! Those look delish! I just picked several quarts of blueberries… can’t wait to try the recipe…
Kathi Riemer says
Here is a recipe with two of my favorite ingredients together…yay. It’s almost blueberry season here in Southeast Alaska. I will try this recipe…pinned…Thank you!
Sondra @ Savers4Life says
These look wonderful! Adding a pin to try soon. We have some farm fresh blueberries that need using!
Meg @ Never a Dull Day says
I love oatmeal cookies!!! Never considered any combination like this! Totally going to try making these today!!
Carrie Groneman says
Printed, pinned and featured on my fb -can you tell I want one of these? Thanks for linking up at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow
Andrea @ This Pug Life says
Oatmeal raisin are my all-time fave cookie, so these sound very interesting!
Patti says
Cobbler in cookie form?! I’m in! Pinned and stumbled!
Katherines Corner says
oh my goodness I am making these. Pinned and Thank you for sharing your sweet blog at the Thursday Favorite Things Blog Hop. I featured you on facebook ♥
Alex says
Visiting from the link up at The Happy Gal. These cookies look really great and I love blueberries. Will have to try them for sure.
Alex – Funky Jungle
Deanne says
These look and sound sooooo delish! Can’t wait to make some. Question tho’… can regular white flour be substituted for the whole wheat flour?
Nicole says
These cookies were INCREDIBLE! Everyone loved them and the recipe makes a nice amount. This will definitely be a regular go-to recipe for me. Thanks!
Tiffany says
These cookies are amazing! I normally have trouble when I make cookies with them coming out too dense or hard. Your recipe was so easy to follow and they turned out perfect. Everyone loved them and they disappeared quickly. I am making more tonight.:)
Ellie says
These look so great!! I can’t wait to try!
Nancy says
I realized halfway through making the batter I only had one cup oatmeal. So I added three cups rice crispies as well! My boys won’t stop eating the batter and the pop is fun. I can’t wait to eat the final product! Smells delish
Shelley says
If I use Fresh blueberries instead of dried, will I need to adjust amounts of anything??
Cynthia A Beach says
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!!
Valerie says
Same discovery here, and same replacement, too. (grin)