Description
Delight in these chewy blueberry oatmeal cookies that combine the wholesome goodness of oats with bursts of juicy blueberries. Perfect for a snack or dessert, these cookies offer a sweet, cinnamon-spiced flavor with a soft, chewy texture that is both satisfying and easy to make.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, firmly packed
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp pure vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 3/4 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
Additional Ingredients
- 1 cup frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking your cookies evenly.
- Cream Butter and Sugars: In a mixing bowl, cream the softened unsalted butter with both the brown sugar and white sugar until the mixture becomes light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then mix in the pure vanilla extract until the batter is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated to avoid overmixing, which can toughen the cookies.
- Fold in Oats and Blueberries: Carefully fold the rolled oats and frozen blueberries into the dough, ensuring even distribution without smashing the berries.
- Shape Cookies: Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them adequately to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for about 15 minutes or until the edges turn golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
- Use frozen blueberries to prevent the dough from becoming too wet; do not thaw before adding.
- For extra chewiness, slightly underbake the cookies by a minute.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Oats can be substituted with gluten-free oats to make the recipe gluten-free, but check all other ingredients for gluten content if needed.
- For a dairy-free version, substitute butter with a plant-based margarine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
