Name: Blueberry Oatmeal Cookies
Prep time: 15 min
Cook time: PT-491962H48M40S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ¾ cup brown sugar (light or dark); ¼ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 ½ cups all-purpose flour; 1 tsp baking soda; ½ tsp cinnamon (optional); ½ tsp salt; 3 cups old-fashioned rolled oats; 1 to 1½ cups blueberries (fresh, frozen, or dried); Optional: ½ cup chopped nuts (walnuts or pecans) or white chocolate chips

I love making these blueberry oatmeal cookies when I want something cozy, fruity, and just a little wholesome. The combination of hearty oats, sweet blueberries, and warm cinnamon creates a soft and chewy cookie that feels both comforting and special. I find they are perfect for afternoon snacks, lunchbox treats, or sharing with family and friends.

Why You’ll Love This Recipe

I love how these cookies balance sweetness with the natural tartness of blueberries. The oats give them a hearty texture, while the buttery base keeps them soft and rich. I also appreciate how flexible this recipe is—I can use fresh, frozen, or dried blueberries depending on what I have on hand.

I find they come together quickly with simple pantry ingredients, and I can easily customize them with nuts or white chocolate chips when I want something extra indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

¾ cup brown sugar (light or dark)

¼ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp cinnamon (optional but recommended)

½ tsp salt

3 cups old-fashioned rolled oats

1 to 1½ cups blueberries

Optional: ½ cup chopped nuts (walnuts, pecans) or white chocolate chips

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, which usually takes me about 2–3 minutes.

Next, I beat in the eggs one at a time, then mix in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt. I gradually add the dry ingredients into the wet mixture, stirring just until combined. Then I fold in the oats.

When adding the blueberries, I gently fold them into the dough. If I use fresh or frozen blueberries, I am careful not to overmix to prevent too much color bleeding. If I use dried blueberries, I stir them in just like I would raisins.

I scoop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.

I bake the cookies for 10–13 minutes, until the edges turn golden and the centers are just set.

After baking, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

I usually get about 18–20 cookies from this recipe, depending on the size of each scoop.

Prep time: 15 minutes

Bake time: 10–13 minutes per batch

Total time: About 30 minutes

Variations

I sometimes replace half the butter with mashed banana or unsweetened applesauce when I want a lighter version.

For a chewier texture, I slightly underbake the cookies and let them finish setting on the baking sheet.

I also like adding chopped walnuts or pecans for crunch, or white chocolate chips for a sweeter contrast to the blueberries.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I freeze them in a sealed container or freezer bag for up to 3 months.

To reheat, I warm a cookie in the microwave for about 10–15 seconds to bring back that soft, fresh-baked texture. If reheating from frozen, I let it thaw at room temperature first or warm it gently in the microwave.

Related Recipes:

Best Ever Blueberry Cookies

FAQs

Can I use frozen blueberries?

I use frozen blueberries straight from the freezer without thawing them. I find this helps prevent the dough from turning purple.

Can I make these cookies gluten-free?

I can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, and I make sure my oats are certified gluten-free.

Why are my cookies spreading too much?

If my cookies spread too much, I chill the dough for 20–30 minutes before baking. I also make sure my butter is softened but not melted.

Can I use quick oats instead of rolled oats?

I can use quick oats, but I notice the texture becomes softer and less chewy compared to old-fashioned rolled oats.

How do I know when the cookies are done?

I look for lightly golden edges and centers that are just set. I avoid overbaking because they continue to firm up as they cool.

Conclusion

I find these blueberry oatmeal cookies to be the perfect blend of hearty and sweet. The oats give them structure, the blueberries add bursts of flavor, and the warm cinnamon ties everything together beautifully. Whenever I bake a batch, I enjoy how simple the process feels and how satisfying the results are. These cookies always become a favorite in my kitchen.

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