Blueberry Oatmeal Cookies
Soft, chewy cookies that 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.
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.
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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.
Nutrition Estimate
Calories: 186 kcal, Carbohydrates: 25 g, Protein: 3 g, Fat: 9 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.3 g, Cholesterol: 34 mg, Sodium: 164 mg, Potassium: 65 mg, Fiber: 1 g, Sugar: 12 g, Vitamin A: 260 IU, Vitamin C: 1 mg, Calcium: 20 mg, Iron: 1 mg