Blueberry Oatmeal Cookies

Why You’ll Love This Recipe

• Quick and Easy: Simple ingredients and minimal preparation time make these cookies a breeze to bake.

• Healthy Twist: Oats provide fiber, and blueberries offer antioxidants, making these cookies a nutritious choice.

• Customizable: Add-ins like nuts, seeds, or chocolate chips can be included to suit your taste.

• Versatile: Enjoy them as a breakfast option, midday snack, or a sweet treat after dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup packed brown sugar

• 1/2 cup granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour

• 2 3/4 cups old-fashioned rolled oats

• 1 cup frozen 

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth.

3. Add Wet Ingredients: Beat in the eggs and vanilla extract until well combined.

4. Combine Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, cinnamon, and salt.

5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined.

6. Add Oats: Stir in the rolled oats until evenly distributed.

7. Fold in Blueberries: Gently fold in the frozen blueberries, being careful not to crush them.

8. Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake: Bake for 12–15 minutes, or until the edges are golden brown.

10. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool 

Servings and Timing

• Servings: Approximately 24 cookies

• Prep time: 15 minutes

• Cook time: 12–15 minutes

• Total time: 27–30 

Variations

• Gluten-Free: Use a gluten-free all-purpose flour blend and certified gluten-free oats.

• Vegan: Substitute the butter with vegan margarine and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

• Add-Ins: Incorporate chopped nuts, seeds, or chocolate chips for added texture and flavor.

• Sugar-Free: Replace the sugars with a sugar substitute like stevia or monk fruit sweetener.

Storage/Reheating

• Room Temperature: Store in an airtight container at room temperature for up to 5 days.

• Refrigeration: For longer storage, refrigerate in an airtight container for up to 2 weeks.

• Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Yes, but the texture may be slightly different. Quick oats will result in softer cookies.

Are these cookies suitable for people with nut allergies?

Yes, this recipe does not contain nuts. However, always check ingredient labels for potential cross-contamination.

Can I use dried blueberries instead of fresh or frozen?

Yes, but reduce the amount to 1/2 cup to prevent the cookies from becoming too sweet.

How can I make these cookies lower in sugar?

Use a sugar substitute like stevia or monk fruit sweetener, and reduce the amount of sugar in the recipe.

Can I add other fruits to these cookies?

Yes, you can substitute blueberries with other berries like raspberries or blackberries, or add chopped dried fruits like cranberries.

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a small amount of flour before adding them to the dough to help distribute them evenly.

Can I make these cookies without eggs?

Yes, use flax eggs or chia eggs as a substitute for the eggs in the recipe.

How do I make these cookies chewier?

Use more brown sugar than granulated sugar, and slightly underbake the cookies to retain moisture.

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute for butter in this recipe.

How do I make these cookies crispier?

Increase the baking time slightly and use less brown sugar to reduce moisture.

Conclusion

Blueberry Oatmeal Cookies are a delightful treat that combines the wholesome goodness of oats with the sweet burst of blueberries. They’re versatile, easy to make, and can be customized to fit various dietary needs. Whether enjoyed as a breakfast option, a midday snack, or a dessert, these cookies are sure to satisfy your cravings.

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