Oatmeal Blueberry Cookies

Oatmeal Blueberry Cookies are soft, chewy, and scattered with sweet dried blueberries in a warmly spiced oat dough you will make again and again.

Course Dessert

Cuisine American

Keyword Oatmeal Blueberry Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 138kcal

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.