Blueberry Oatmeal Cookies
These Blueberry Oatmeal Cookies are chewy, flavorful, and packed with fresh blueberries and oats for a wholesome treat any time of day.
Servings: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect texture.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid tough cookies.
- Gently fold in the rolled oats and fresh blueberries, ensuring even distribution throughout the dough.
- Using a cookie scoop, drop tablespoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Notes
- For a healthier twist, substitute whole wheat flour for all-purpose flour to add more fiber.
- Use coconut oil instead of butter for a dairy-free option.
- To keep cookies fresh longer, store in an airtight container and freeze leftovers for up to three months.