Chewy Blueberry Oatmeal Cookies Recipe

Introduction

These chewy blueberry oatmeal cookies combine the heartiness of rolled oats with the burst of fresh blueberries in every bite. Perfect for a sweet snack or a comforting treat, they are easy to make and delightfully satisfying.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, firmly packed
• 1/2 cup white sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 2 3/4 cups old-fashioned rolled oats
• 1 cup blueberries, frozen

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large mixing bowl, beat the softened butter for about 30 seconds until creamy. Add the brown sugar, white sugar, baking powder, baking soda, ground cinnamon, and salt. Mix until the mixture is fluffy and smooth.
2. Step 2: Add the eggs and vanilla extract to the butter and sugar mixture. Beat until fully incorporated and light in texture.
3. Step 3: Gently fold the all-purpose flour into the wet mixture until just combined. Stir in the rolled oats until evenly distributed; the dough will be thick at this point.
4. Step 4: Refrigerate the dough for 30 minutes to firm it up. Then divide the dough in half. Fold the frozen blueberries into each half separately, being careful not to break them.
5. Step 5: Scoop 2-tablespoon sized balls of dough with blueberries and place them 2 inches apart on an ungreased cookie sheet. Bake for about 15 minutes until centers are set and tops are golden brown.
6. Step 6: Let the cookies cool on the cookie sheet for 10 to 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Keep blueberries frozen until just before mixing to prevent them from bleeding and discoloring the dough.
• For a nutty twist, add 1/2 cup chopped walnuts or pecans to the dough before baking.
• Substitute fresh blueberries if preferred, but reduce the amount slightly to avoid excess moisture.
• If you like your cookies softer, bake them for a minute or two less.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze in a sealed bag or container for up to 3 months. Reheat frozen cookies briefly in the microwave for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well. Just use slightly fewer to avoid making the dough too wet, and be gentle when folding them in to prevent squishing.

Why should I chill the dough before baking?

Chilling the dough firms it up, making it easier to handle and helping the cookies maintain their shape when baking. It also improves the texture, leading to chewier cookies.

Chewy Blueberry Oatmeal Cookies Recipe

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★★★★★

4.9 from 538 reviews

Deliciously chewy blueberry oatmeal cookies made with a blend of rolled oats, fresh cinnamon, and frozen blueberries for a burst of flavor in every bite. These cookies offer a perfect balance of sweetness and texture, ideal for a comforting treat or snack.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 60 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Butter and Sugar Mixture

• 1 cup unsalted butter, softened
• 1 cup brown sugar, firmly packed
• 1/2 cup white sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt

Wet Ingredients

• 2 large eggs
• 1 tsp pure vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 2 3/4 cups old-fashioned rolled oats

Add-ins

• 1 cup blueberries, frozen

Instructions

1. Prepare the Butter and Sugar Mixture: Preheat your oven to 375°F (190°C). In a large mixing bowl, beat the softened unsalted butter for about 30 seconds until it’s creamy. Add the brown sugar, white sugar, baking powder, baking soda, ground cinnamon, and salt. Mix until the ingredients are well combined and the mixture becomes fluffy and smooth.
2. Add Eggs and Vanilla: Add the two large eggs and pure vanilla extract to the butter and sugar mixture. Beat until the eggs and vanilla are fully incorporated and the mixture is light and creamy.
3. Incorporate Flour and Oats: Stir in the all-purpose flour until just combined to prevent overmixing. Then fold in the old-fashioned rolled oats with a spatula or wooden spoon until evenly distributed; the dough will be thick at this stage.
4. Chill Dough and Fold in Blueberries: Refrigerate the cookie dough for 30 minutes to firm it up, improving handling and texture. Divide the dough in half and gently fold frozen blueberries into each half, keeping the berries frozen until just before mixing to minimize bleeding and maintain cookie appearance.
5. Shape and Bake the Cookies: Scoop the blueberry-containing dough into 2-tablespoon sized balls and place them 2 inches apart on an ungreased cookie sheet. Bake in the preheated 375°F (190°C) oven for approximately 15 minutes, or until the cookie centers are set and the tops are golden brown.
6. Cool the Cookies: Allow the baked cookies to cool on the cookie sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely, ensuring a perfect chewy texture.

Notes

• Keeping blueberries frozen until just before folding helps prevent the dough from turning purple and keeps the berries intact.
• Do not overmix the dough after adding flour to maintain the cookies’ tender texture.
• Spacing cookies 2 inches apart prevents them from spreading into each other during baking.
• For extra chewiness, slightly underbake cookies and let them finish setting on the baking sheet.

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