Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place an oven rack in the center position.
• In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy (about 2–3 minutes with an electric mixer, longer if mixing by hand).
• Beat the large egg and vanilla extract into the butter-sugar mixture until combined. Scrape down the bowl as needed.
• In a separate bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon; stir or whisk until evenly mixed.
• Gradually add the dry mixture to the wet mixture, mixing just until incorporated. Avoid overmixing.
• Gently fold in the fresh blueberries, taking care not to crush them.
• Drop tablespoonfuls of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
• Bake for 12–15 minutes, or until the edges are golden brown and the centers are set.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.