Bored with your standard oatmeal raisin cookies recipe? You’re going to love these blueberry oatmeal cookies! Made with a handful of basic ingredients and packed with white chocolate chips. They are the perfect pairing with a cup of coffee.
Blueberries are probably my favorite berry. My grandparents used to have a bunch of blueberry bushes around their house. Every summer we would flock to those bushes to grab up the sweet, tart little berries before the birds did!
When I noticed a pint of sweet blueberries at the market on Thursday for the first time this season, I snatched them up. Normally, I enjoy them as a yogurt topping for breakfast, but this time I wanted to do something a little different with these berries.
In an attempt to use up the half a bag of white chocolate chips that were hanging out in my pantry, I had the bright idea to make up a batch of blueberry white chocolate chip cookies. You may be thinking it’s a little weird to make oatmeal cookies with blueberries, but trust me. These chewy oatmeal cookies are amazing. It makes me want to try using fresh blueberries in my healthy breakfast cookies.)
Ingredients You’ll Need
- Old-Fashioned Oats: I prefer to use regular oats for these cookies because I really like the chewy texture, but you could also use quick oats if that’s what you have in the pantry.
- All Purpose Flour: for the best chewy blueberry oatmeal cookies, we’re using all purpose flour. I have also used half whole wheat and half all purpose flour with good results.
- Brown Sugar: for a softer cookie, we use brown sugar instead of white sugar in this blueberry cookie recipe.
- Butter: adds richness and moisture to these yummy blueberry white chocolate oatmeal cookies.
- Egg: helps these chewy cookies hold together.
- Blueberries: we used fresh blueberries for these blueberry white chocolate cookies because I just love the bites of juicy blueberries you get when using fresh ones. However, you can use frozen blueberries too. Just note – if you use frozen, the color of the finished cookie will be purple/gray as the color bleeds out of the frozen berries into the dough. (Although – it does look fun if you ask me!) Frozen wild blueberries are smaller with more intense flavor so they are also a great option for this oatmeal cookie recipe.
- White Chocolate: we love the combination of sweet white chocolate with the blueberries, but you can substitute with semi-sweet or dark chocolate chips.
How to Make Blueberry Oatmeal Cookies
Beat the Butter & Sugar Together: In a large mixing bowl, mix together the butter, brown sugar, large egg, and vanilla extract in a large bowl until smooth. I like use a stand mixer for this step, but you can also use a hand-held electric mixer.
Whisk Together the Dry Ingredients: In a separate bowl combine the flour, baking soda, and sea salt. Pour into the mixing bowl with the butter mixture and beat until mixed in.
Combine: add the flour mixture to the butter mixture and beat until mixed. Stir in the oats, blueberries, and chocolate chips by hand with a wooden spoon or rubber spatula.
Bake: scoop tablespoon-sized pieces of dough (or a medium cookie scoop) onto a large baking sheet (lining with parchment paper is optional) and bake cookies for 10-12 minutes or until golden brown. Allow the oatmeal blueberry cookies to cool for a couple of minutes on the pan before transferring to a wire rack to cool completely.
- Counter: these blueberry oatmeal cookies can be stored in an airtight container on the counter for up to 3-4 days.
- Freezer: allow to cool to room temperature and then store cookies in an airtight container or ziplock freezer bag in the freezer for up the 6 months. Allow to thaw on the counter overnight or quickly thaw in the microwave for just a few seconds.
More Cookie Recipes You’ll Love
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White Chocolate and Blueberry Oatmeal Cookies
A unique twist on the ordinary oatmeal raisin cookie – try these white chocolate and blueberry oatmeal cookies!
Prevent your screen from going dark
Preheat oven to 350 degrees Fahrenheit.
Combine the butter, brown sugar, egg, and vanilla in a mixing bowl and beat until smooth.
In a small bowl combine the flour, baking soda, and salt. Pour into the mixing bowl with the butter mixture and beat until mixed in.
Stir in the oats, blueberries, and chocolate chips.
Scoop onto a cookie sheet by rounded tablespoons.
Bake for 10-12 minutes or until golden brown.
Cool on a wire rack.
**Recipe adapted from Smitten Kitchen’s oatmeal raisin cookies.
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 70mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 106IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.4mg