Description
Blueberry oat cookies bring a delightful twist to your afternoon snack routine, perfect for sharing with friends or enjoying solo. Packed with wholesome oats and juicy blueberries, these cookies deliver a simple, satisfying crunch that makes your taste buds dance.
Ingredients
Scale
Main Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup blueberries
Sweeteners and Fats:
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
Binders and Seasonings:
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chopped nuts
Instructions
- Mix 1 cup rolled oats, 1 cup flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon cinnamon in a medium bowl until thoroughly combined.
- Cream ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar in a large bowl using an electric mixer at medium speed for 2-3 minutes until the mixture becomes light and fluffy.
- Beat 1 large egg and 1 teaspoon vanilla extract into the butter mixture on low speed until just incorporated.
- Slowly add dry ingredients to the wet mixture in three separate additions, mixing on low speed until the batter just comes together.
- Carefully fold 1 cup blueberries and ½ cup chopped nuts into the cookie dough using a gentle spatula motion.
- Refrigerate the dough for 30 minutes to help cookies maintain a thick, sturdy shape.
- Preheat your oven to 350F and line two baking sheets with parchment paper.
- Scoop rounded dough balls onto prepared sheets, spacing them 2 inches apart and gently flattening the tops.
- Bake at 350F for 10-12 minutes, watching for lightly golden edges and set centers.
- Allow cookies to rest on baking sheets for 5 minutes to firm up before transferring to a wire rack.
- Cool completely before storing in an airtight container at room temperature for up to one week.
Notes
- Chilling the dough helps prevent spreading and creates a thicker, chewier cookie texture.
- Fresh blueberries work best, but frozen can be used if patted dry to prevent excess moisture.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend and ensure oats are certified gluten-free.
- Add a sprinkle of turbinado sugar on top before baking for a delightful crunch and extra sweetness.
- Prep Time: 35-38 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 153 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg