Description
These chewy blueberry oatmeal cookies are warm, soft, and bursting with juicy blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the rolled oats, all-purpose flour, baking soda, and salt in a bowl until evenly combined.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Combine the dry ingredients with the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for 15–30 minutes can help prevent spreading. Use old-fashioned rolled oats for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 30mg