Blueberry Oatmeal Cookies
Soft, chewy Blueberry Oatmeal Cookies truly shine with the addition of rich brown butter, sea salt, and cinnamon. Fresh berries perfectly complement the nutty oats, brown sugar delivers a hint of molasses, and it all adds up to a great cookie. No dough chilling required! We love nothing more with a cup of coffee or tea or to offer as an after-school treat.
Oatmeal blueberry cookies for days:
I absolutely love that these cookies are a classic with a twist. Thick, chewy oatmeal cookies are cozy and predictable, albeit in the best way. Stud them with juicy, plump blueberries — an unexpected yet underrated addition to cookies, if you ask me — and enjoy a more memorable treat.
Adapted from the mini oatmeal chocolate chip cookies that I just can’t stop eating, these have all the same strong foundations: browned butter, sea salt, lots of brown sugar for chewiness and rich flavor. I think a warm hint of cinnamon complements the tart berries. Fortunately they’re still ultra quick and easy, as the dough comes together in one pot, need not be chilled, and bakes to tender cookie perfection in roughly 10 minutes. These are a dreamy afternoon bite for the kids, yourself, or anyone else you like a lot.
Ingredient & Substitution Notes:
- Butter. If you ask me, all the best cookies start with butter. I typically use unsalted but salted is great if that’s what you keep on hand.
- Wet ingredients: brown sugar, eggs, and vanilla extract. I use light brown sugar most often but dark works perfectly well. By all means use vanilla bean paste if you have it — it’s a 1-for-1 substitution and adds even more depth of flavor and beautiful tiny flecks.
- Dry ingredients: all-purpose flour, old-fashioned oats, baking soda, sea salt, and ground cinnamon. Old-fashioned oats are also often labeled “rolled oats.” They have a specific texture and should not be substituted with quick or other types of oats in this recipe.
- Fresh blueberries. Star of the show! Fresh is best here — the excess water contained in frozen berries is liable to make the cookies soggy.
Craving even more flavor in these? Add a pinch or even 1/8 teaspoon of ground nutmeg, cloves, or all-spice. Yum!
Remember: this is just an overview and the why of the ingredients I choose here. Find full amounts in the print-friendly recipe card below.
How to make Blueberry Oatmeal Cookies:
- Brown butter in a large saucepan and set aside to cool slightly. It needs to cool so that when you add the eggs, they mix in without beginning to cook from the residual heat.
- Mix the brown sugar and vanilla into the cooled browned butter. Follow with the eggs and whisk well.
- Add dry ingredients and stir gently just to blend, then add the berries and fold as gently as you can to mix them into the batter.
Pro Tip
Use a cookie dough scoop to make portioning out the dough evenly super quick, easy, and mess-free!
Portion, bake, and devour! I find that when I scoop out these cookies as heaping Tablespoons, they bake perfectly in 11-12 minutes in a 350 degree F oven. This will absolutely vary according to the exact size of your cookies and oven temperature, so just watch them and remove when set in the middle and browned around the edges.
The stuff of cookie dreams!
Storage:
We like to store these cookies in the refrigerator! They are very moist, thanks to the fresh berries, and this helps them keep longer: 4-5 days if tightly-covered and chilled. At room temperature they can get soggy after 1-2 days.
Related Recipes:
This recipe is based on my favorite mini oatmeal chocolate chip cookies, which in turn originated from an effort to blend old-fashioned oatmeal cookies and bakery-style chocolate chip cookies. All delicious classics, if you ask me!
Craving more baked berries? Try this simple strawberry blueberry cake, almond blueberry muffins, banana blueberry muffins, or oatmeal blueberry crumb bars!
If you try this Blueberry Oatmeal Cookie recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!
Blueberry Oatmeal Cookies
Ingredients
- 1 cup butter 2 sticks
- 1 and 1/4 cups brown sugar packed, can use light or dark
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt plus more for sprinkling
- 1/4 teaspoon ground cinnamon
- 1 and 1/4 cups fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with silicone baking mats or parchment paper.
- Melt the butter in a medium saucepan set over medium heat. Cook for 3-4 minutes, until the butter begins to develop dark golden brown flecks and gives off a warm, nutty aroma. Remove from the heat and set aside for about 10 minutes to cool.
- Mix brown sugar and vanilla into the cooled butter, followed by the eggs. Stir until smooth.
- Sprinkle the flour, oats, baking soda, salt, and cinnamon on top. Stir just until combined, then add blueberries and fold very gently to incorporate.
- Scoop dough into heaping Tablespoons and arrange on the prepared cookie sheets. Press a few extra blueberries into the top of each cookie, if desired. (This is mainly for looks!) Bake for 10-12 minutes, just until the cookies are golden brown and fully set. Sprinkle a tiny bit of extra sea salt on top of each cookie just after removing from the oven.
- Let the cookies rest for about 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
Notes
- Storage: We like to store these cookies in the refrigerator! They are very moist, thanks to the fresh berries, and this helps them keep longer: 4-5 days if tightly-covered and chilled. At room temperature they can get soggy after 1-2 days.
- Butter: I usually use unsalted butter, but salted is fine. If using salted butter, consider cutting the added sea salt to 1/4 teaspoon.
- Blueberries: I have not tried this recipe with frozen blueberries but suspect the added moisture may make the cookies too wet.
- Freeze to bake later: After being portioned out, balls of cookie dough can be flash frozen to bake later at your convenience. First lay them out on a parchment-lined baking sheet or plate, being sure they do not touch, and place in the freezer for 30-45 minutes. Once frozen solid, transfer dough balls to a freezer bag or other storage container. (They can touch at this point.) When ready to bake, place frozen dough balls directly on lined cookie sheets and bake as directed, adding about 2 minutes to the baking time.
