These Blueberry Oatmeal Cookies work well with either fresh or frozen blueberries. The unusual baking technique makes it easy to add the blueberries without crushing them and prevents streaky purple cookie dough for perfectly beautiful cookies every time.
- Ingredients
- How To Keep The Blueberries From Bursting
- Do You Chill The Cookie Dough?
- Can I Use Different Fruits?
- Recipe
Ingredients
Oats. The oatmeal used in this recipe is Old Fashioned Oats. This allows you to still get the benefit of being able to get nice flakes in the cookies for added texture.
Flour. If you don’t have a scale, be sure to first stir your flour then spoon it into the measuring cup. Using the measuring cup to scoop out the flour packs it and gives mixed results. You can also try pouring the flour into the measuring cup from the bag. The goal is to avoid packing the flour.
Blueberries. I’ve used fresh blueberries this time, but you can also use frozen blueberries. Keep them frozen until just ready to use, then put them back in the freezer between batches.
Spices. Of course, cinnamon, right?! Use real ceylon cinnamon instead of cassia, if you have it. I’ve also used cardamom and nutmeg. I’m always looking for an excuse to use cardamom. It’s an overlooked spice that really should be getting more attention, I think.
How To Keep The Blueberries From Bursting
You will see right away that the cookie dough is very dense. It would be quite a task to try to fold in the blueberries without smashing them. I developed a special technique to adding the blueberries so you don’t have to worry about smashing them and turning your cookies into purple streaks.
The trick is to place the blueberries on top of the dough. I used a wooden spoon to make small indentions. This kept the blueberries on top while baking.
Once you’ve reached the halfway mark with your baking, open the oven door and pull the baking sheet out a little. Move the blueberries around with a little spoon until they’re more evenly distributed. Then, bake the rest of the way.
This technique gives you beautiful bakery style cookies without streaks and works perfectly with fresh blueberries or frozen blueberries. Rather than folding in the blueberries and forcing them to conform to the dough, you allow the dough to sort of “grow” around the tender blueberries.
Blueberries are very tender and will burst, spraying the juice, very easily. With such a dense cookie dough, a fresh blueberry will burst and turn the dough blue or purple with streaks. Nothing wrong with a purple cookie, but, if you want to keep the blueberries from bursting, try this technique of topping the cookies.
Do You Chill The Cookie Dough?
Yes, for these cookies, I recommend chilling the dough at least an hour. If you don’t chill the dough, they’re too warm and will completely spread.
Chilling the dough helps keep the cookies more compact. They will still spread after an hour, but it’s the perfect amount.
If you want even less of a flat cookie, you can chill the dough even longer. I noticed that, by the final tray of cookies, they had stopped spreading as much. It’s up to you.
Test it out and see which you like better. There are no rules that say you must make every tray of cookies at the same exact time.
Can I Use Different Fruits?
I have used frozen strawberries. Cut up the frozen strawberries first. I was surprised at how easy it was to cut up frozen strawberries.
You could also use other berries, whether frozen or not. I have a bag of frozen sliced bananas in the freezer right now and I think I want to give them a try.
Behind The Scenes
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More Recipes With Blueberries
Blueberries are delicious and they find their way onto the shopping list as much as possible, especially during the summer when they’re in season. Once the price comes down, I’m always looking for more ways to use fresh blueberries. In addition to this homemade Blueberry Oatmeal Cookie, here are some other favorite recipes using blueberries that I think you’ll love too.
- Fresh Blueberry Loaf Quick Bread
- Easy Bisquick Blueberry Biscuits
- Blueberry Clafoutis Easy Baked Custard
Recipe
Blueberry Oatmeal Cookies Fresh or Frozen Blueberries
Equipment
- Medium mixing bowl
- Large Mixing Bowl
- Plastic Wrap
- Baking Sheets
- Parchment Paper
- 2-inch Cookie Scoop
- Wire Rack
Ingredients
- 210 grams All Purpose Flour (about 1 ¾ cups spoon and fill) *see note
- ¼ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon ground
- ½ teaspoon Cardamom ground
- ½ teaspoon Nutmeg ground
- ½ teaspoon Salt
- 2 ¾ cups Old Fashioned Oats
- 1 cup Unsalted Butter 2 stick, softened
- ½ cup Granulated Sugar
- 1 cup Light Brown Sugar packed
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Blueberries fresh (for frozen, see notes)
- Cooking Spray like spray Pam
Instructions
- In medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, nutmeg, salt and oats in medium bowl until well combined. Set aside.
- In large mixing bowl, beat butter and both sugars until creamy. Add egg and mix well. Mix in vanilla extract.
- Gradually add oat mixture, about one cup at a time, mixing well after each addition.
- Wrap dough in plastic wrap and chill in refrigerator for 60 minutes or longer. The longer the dough is chilled, the less the cookies will spread.
- Preheat oven to 350℉.
- Line baking pan with parchment paper or lightly spray with cooking spray. With 2-inch cookie scoop, measure out a piece of dough and place on parchment paper lined cookie sheet, about 3 inches apart. Flatten just a tiny bit, enough to fit 4 blueberries on top. Do not flatten all the way. The cookies will turn out very thin if you do. You can use the end of a wooden spoon to make indentions in the top of the cookie dough so you don't have to press in the blueberries.
- Place cookies in preheated oven for 6 minutes. They will have just started spreading. Roll or move the blueberries into evenly spaced positions. Continue baking about 6-7 minutes more, until golden brown.
- Remove from oven. Cool in pan for 10 minutes then remove to wire rack to cool completely.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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I hope you enjoy this new recipe! If you have any questions, please let me know.