Description
These Chewy Blueberry Oatmeal Cookies are the perfect balance of chewiness, natural sweetness, and fruity tang. With plump blueberries and hearty oats, they make a delightful treat for any time of day!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries, tossed in 1 tablespoon of flour
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar on medium speed until light, fluffy, and pale in color, about 2-3 minutes.
- Beat in the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, and salt until thoroughly combined.
- Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined.
- Gently fold in the blueberries using a spatula.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 2 hours.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Chilling the dough is crucial for achieving chewiness and preventing excessive spreading. Ensure your butter and eggs are at room temperature for the best results.