Chewy Blueberry Oatmeal Cookies Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: blueberry oatmeal cookies, chewy blueberry cookies, cinnamon oatmeal cookies, baked cookies, easy dessert, homemade cookies
Find it online: https://nayabaker.com/chewy-blueberry-oatmeal-cookies-recipe/
