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Blueberry Oatmeal Cookies | With White Chocolate
The original plan was to just keep these straight-up oatmeal cookies, but then I was possessed by some freak of nature that forced me to add blueberries and white chocolate. So, I threw those into the mix and baked these suckers up. And then I shoveled them ALL into my mouth. Blueberry Oatmeal Cookies people, you need to try these!
**Please be aware that I ate a bunch of cookie dough before I started actually baking, so you’ll probably get 3 dozen as opposed to 2 1/2 dozen as the recipe states. Thank you for not judging.
Also, these are like a cross between blueberry pie and blueberry crumble…..read: amazing. That is all.
Let’s make some cookies!
Main Ingredients Needed
You’re going to need a lot of cookie making staples here but also some blueberries and chocolate! Yum! Here’s everything:
- Butter – for flavor and moisture. Soften but don’t melt!
- Granulated + Brown Sugar – both are used to sweeten but brown sugar is also used to create soft cookies.
- Vanilla + Salt – both are used for flavor.
- Egg – for structure and texture.
- Flour – to fill out the cookies.
- Rolled Oats – for texture and taste.
- Baking Powder + Baking Soda – our leavening agents.
- Cinnamon – to add some warmth and yummy flavor.
- White Chocolate Chunks – you can also use white chocolate chips. Chips tend to keep their shape whereas chunks get a little meltier. Feel free to change the type of chocolate you use as well. Dark chocolate sounds heavenly.
- Blueberries – I used fresh blueberries but you could also use frozen or dehydrated blueberries. Note that this changes the moisture content of the dough a bit so adjust accordingly (more on that below!).
Preventing Flat Cookies
Using fresh or frozen fruit can add a lot of moisture to the cookie dough. Because of this cookies can end up flattening too much. I’ve got a couple tricks to help prevent that:
- Use soft (not melted) butter. Butter is semi-solid at room temperature which lends some structure to the cookies.
- Weigh your flour (156 grams) and your blueberries (74 grams). This ensures the correct amounts every time.
- If you’re not into weighing flour, be sure to measure it properly! Fluff, scoop, and level. See full details here.
- Bake one cookie as a test, if it spreads too much add 1-2 tablespoons of flour. Repeat until desired thickness.
How to Make Blueberry Oatmeal Cookies
For full details on how to make Blueberry Oatmeal Cookies, see the recipe card down below 🙂
Preheat + Prep
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
Make the Dough
In a large bowl, cream butter and sugars together. Stir in egg and vanilla. Whip until light and fluffy. Stir in all dry ingredients until just incorporated. Carefully stir in chocolate chunks and blueberries.
Bake + Cool
Scoop onto the baking sheet and press down lightly to flatten. Bake 7-8 minutes or until the edges are golden brown and the centers are soft, but not shiny. Cool 5 minutes on the baking sheet and then transfer to cooling rack.
Storing Blueberry Cookies
Store any leftover cookies in an airtight container for up to 4 days (when I make these cookies we hardly have any leftovers, they’re so good!).
If you want to make a huge batch of these and save half of them, consider freezing them (a great idea so you can have these whenever the craving strikes)! Bake either baked or unbaked. If you’re going the unbaked route, you can bake them from frozen, just add a couple minutes if needed.
More Oatmeal Cookies to Try!
- Oatmeal Cream Pies
- Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip Cookies
- Coconut Peanut Butter Oatmeal Scotchies
- Absolutely Loaded Oatmeal Cookies
- Apple Oatmeal Cookies with Brown Butter Frosting
- Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
Here’s the printable! Enjoy 🙂
Blueberry Oatmeal Cookies
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
- In a large bowl, cream butter and sugars together. Stir in egg and vanilla. Whip until light and fluffy. Stir in all dry ingredients until just incorporated.
- Carefully stir in chocolate chunks and blueberries.
- Scoop onto baking sheet and press down lightly to flatten.
- Bake 7-8 minutes or until the edges are golden brown and the centers are soft, but not shiny. Cool 5 minutes on baking sheet and then transfer to cooling rack. Serve or store in airtight container for up to 4 days.