Description
Soft, chewy blueberry oatmeal cookies with hearty oats and juicy bursts of frozen blueberries. These breakfast-ready cookies are freezer-friendly, quick to bake, and perfect with morning coffee or as an afternoon snack.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
2 3/4 cups old-fashioned rolled oats
1 cup frozen blueberries
Instructions
1. Preheat oven to 375°F (190°C).
2. Cream butter with brown and white sugars until smooth and slightly fluffy.
3. Mix in eggs and vanilla until fully combined.
4. Stir in flour until nearly incorporated, then fold in oats until evenly mixed.
5. Chill dough for 30 minutes.
6. Fold in frozen blueberries gently to avoid breaking them.
7. Scoop 2-tablespoon portions and place 2 inches apart on an ungreased baking sheet.
8. Bake for 15 minutes until tops are set and edges are golden.
9. Cool on baking sheet for 10–15 minutes before transferring to a rack.
Notes
Use old-fashioned rolled oats for best texture.
Salted butter can be used if added salt is slightly reduced.
Plant-based or coconut oil can substitute for butter, altering flavor slightly.
Keep blueberries frozen before mixing to avoid streaking and excess moisture.
Cookies firm up while cooling; underbaking slightly improves chewiness.
- Prep Time: 30 minutes (plus 30 minutes chilling)
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg