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Chewy Blueberry Oatmeal Cookies Recipe

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3.8 from 2 reviews

These chewy blueberry oatmeal cookies combine the hearty texture of old-fashioned oats with juicy frozen blueberries for a delightful treat. Soft and flavorful with hints of cinnamon, these cookies are easy to prepare and perfect for a comforting snack or dessert.

Ingredients

Main 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. 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 looks fluffy and smooth.
  2. Add Eggs and Vanilla: Add the large eggs and pure vanilla extract to the butter and sugar mixture. Beat until the eggs and vanilla are fully incorporated and the mixture becomes light and creamy.
  3. Incorporate Flour and Oats: Mix the all-purpose flour into the wet mixture until just combined, being careful not to overmix. Stir in the old-fashioned rolled oats with a spatula or wooden spoon until evenly distributed. The dough will be quite thick at this stage.
  4. Chill Dough and Fold in Blueberries: Refrigerate the cookie dough for 30 minutes to help it firm up, making it easier to handle and improving the cookie texture. After chilling, divide the dough in half. Add the frozen blueberries to one half, gently folding them in to avoid breaking them up too much. Repeat with the second half. Keeping the blueberries frozen until just before mixing prevents bleeding and keeps the cookies looking prettier.
  5. Shape and Bake the Cookies: Scoop the dough with blueberries into 2-tablespoon sized balls and place them 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven at 375°F (190°C) for about 15 minutes, or until the centers are set and the tops are golden brown.
  6. Cool the Cookies: Let the baked cookies cool on the cookie sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use frozen blueberries to reduce bleeding and keep the cookies visually appealing.
  • Chilling the dough helps with shaping and results in a chewier texture.
  • Do not overmix the flour into the batter to avoid tough cookies.
  • Spacing the cookies 2 inches apart on the baking sheet prevents them from spreading into each other.

Find it online: https://flavorspath.com/chewy-blueberry-oatmeal-cookies-recipe/