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With a delicious soft texture and scattered with blueberries, these Oatmeal Blueberry Cookies are a hit! Tasty, easy, and absolutely delicious!

Stacked Oatmeal Blueberry Cookies on top of one another with blueberries at bottom.

These Blueberry Oatmeal Cookies have easy pantry ingredients and they are soft and chewy with bursts of blueberry throughout the cookie.

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?

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.

I could probably eat these ever single day and my whole family would join me, haha! Find a delicious recipe and that’s often how it goes.

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 our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.

Stacked Oatmeal Blueberry Cookies on plate with milk in background.

WHY THIS RECIPE WORKS:

Easy pantry staple ingredients help these come together quickly.
This is all mixed together in a food processor.
This blueberry cookie recipe makes a large batch, you can halve if you would like!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

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

Ingredients needed to make Oatmeal Blueberry Cookies.

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.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

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.

Hand holding up one Oatmeal Blueberry Cookies.

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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.

ANY ADDITIONS?

Cookie recipes are always great to add to.

For best results, experiment with your chewy cookies!

Chopped walnuts for extra crunch and added health benefits.
Dark chocolate chips for chocolate lovers looking for a sweeter cookie.
Lemon zest for a fresh citrus flavor that complements the blueberry flavor.
Unsweetened coconut flakes for a hint of tropical taste and chewy texture.
Dried cranberries to mix with the juicy blueberries for a tart and sweet combination.
Cinnamon sugar topping for a golden brown, sweet finish on your dough balls.
Almond extract to enhance the overall flavor and add a nutty aroma.

ANY SUBSTITUTIONS?

The basic ingredients in this easy recipe can be swapped out.

I haven’t tried all of these, but let me know how they turn out!

Butter with coconut oil for a dairy-free and healthier cookie recipe with the perfect sweetness.
Shortening with cashew butter or sunflower seed butter for a healthier fat option and chewy texture.
Whole milk with almond milk for a low-sodium, dairy-free alternative that keeps the cookies moist.
Light brown sugar with coconut sugar for a lower added sugar option with a richer flavor.
Dried blueberries with raisins or dried cranberries for a different fruity twist in your blueberry oat cookies.
All-purpose flour with almond flour or oat flour for a gluten-free and whole grain option that still gives you the best cookies.

HOW TO STORE:

These chewy oatmeal 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.

DANA’S TIPS AND TRICKS:

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.

Hand dipping one oatmeal blueberry cookies with bite taken out of it in milk.

Love oatmeal? Love blueberries?

Then these Oatmeal Blueberry Cookies are exactly what you are looking for, soft, sweet, and full of flavor.

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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 Recipe