Blueberry Oatmeal Cookies

Inspired by a recipe in The Best of Country Cookies: A Cookie Jarful of the Country’s Best Family Favorites, Selected from over 34,000 Shared by Subscribers in Taste of Home’s “Cookie of All Cookies, these cookies are loaded with cinnamon and brown sugar flavor. They’re like eating a blueberry cobbler in the form of a soft and chewy cookie with crisp edges.

For the blueberries, I used fresh ones which I’d frozen the day before. Freezing the fresh blueberries makes the cookies a lot less likely to turn blue, as does tossing the berries in flour and keeping them frozen until the last minute.

blueberry-oatmeal-cookies

Blueberry Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Brown sugar and cinnamon rich oatmeal blueberry cookies.
Author:
Recipe type: Dessert
Serves: 26
Ingredients
  • 1 cup white whole wheat flour or all purpose (135 grams)
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 4 oz unsalted butter, room temperature (114 grams)
  • 1 cup golden brown sugar, packed (215 grams)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 1/2 cups quick-cooking oats (not instant)
  • 1/2 cup toasted walnuts
  • 1 cup blueberries, fresh or frozen.
Instructions
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. Remove 1 teaspoon of flour from the 1 cup measure and set aside. Mix the remaining flour, cinnamon, salt, baking soda and baking powder together in a bowl; set aside.
  3. Beat the butter and brown sugar using high speed of an electric mixer until creamy. Beat in the vanilla, then add the egg and beat just until incorporated. Gradually add the flour mixture to batter, stirring just until absorbed. Then stir in oats and walnuts. Toss the frozen blueberries in the reserved teaspoon of flour and stir in the blueberries
  4. Carefully shape into balls (mine were a little over an inch) and space about 2 ½ inches apart on the parchment lined cookie sheets.
  5. Bake at 350 degrees for 12-15 minutes (check at 10). Let cool on cookie sheets for about 3 minutes, then transfer to a wire rack to cool.

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Comments

  1. says

    Seems like the blueberries in the stores here haven’t been that great. I missed them at the farmer’s market this week. Sigh.
    The cookies do look great.

  2. Jen says

    Wow…good timing! I’ve been searching today for something different to do with some blueberries I picked up. Never used fresh blueberries in a cookie. I’m going to freeze my blueberries tonight so I can try these.

  3. Louise says

    I love fresh blueberries but, except for blueberry pancakes, I only eat them raw. I was in a pie eating contest at a picnic when I was about Fuzz’s age and had my face pushed into a blueberry pie. I haven’t been the same since. :-(

  4. beth says

    This isn’t about the cookies although this Jersey girl loves anything blueberry.

    I had a chance to glance through the new Pillsbury Bake Off Cookbook while I was waiting for my daughter during her storyhour at our local library. I looked for your winning recipe, and was pleasantly surprised to see the “spotlight” about you. I hope a lot of people will do a search and find your blog as a result of reading the cookbook. It would have been nice if they mentioned the name of your blog too. I really liked how they gave the reader a glimpse into the lives of the winners. What a great tribute to you and the other bakers.

  5. says

    Oh these look so good! I love it when cookies combine flavors- I wonder if you could add white chips and/or candied ginger to these??

    On that note…does candied ginger even bake well?

  6. says

    Katrina, mine have been hit or miss too. However, at the prices we’re paying I can’t be too picky. It’s just good to have them fresh.

    Jen, let me know what you think.

    Louise, I am sorry but that made me laugh ;).

    Beth, thanks for pointing out the mention. I’ll have to find a copy to send to my relatives. I always enjoyed reading blurbs and about other contestants…probably to the point where I scared them by pointing out things all the things I knew about them from blurbs and spotlights.

    Angie, did you see my old Eating Well recipe for blueberry white chocolate ginger cookies? I won a prize a while back for that combo. In my opinion, this one is better because the blueberries are fresh and (like I said above) juicy and burst-open. But yes, I think white chocolate and ginger would be good here if you had it on hand.

  7. says

    Hi Katherine,

    I toast nuts in the microwave all the time. They’re not as evenly toasted as when you use the oven, but when you’re only dealing with a handful of nuts, the microwave is very efficient. What I do is scatter them on a paper towel and microwave them for 2 to 2 minutes and 30 seconds. Pecans take a little longer than walnuts. Halfway through, I shuffle them around a little.

    This is a big time saver and much better than just skipping the toasting process.

  8. says

    I can’t wait to try these cookies! I love a soft and chewy cookie. Lately, I’ve been buying a container of blueberries every time I go to the store. We have a local store that has them on sale for $1.99 and they’re excellent blueberries.

    With the whole wheat flour, oatmeal, and blueberry combination, they sound like they would even be good for breakfast! Any idea of the nutritional info on these?

  9. Kelli says

    I was getting ready to make Paula Deen’s Ultimate Oatmeal Cookies when I started reading the reviews on them. Although they got great reviews overall, a lot of people really disliked them. I then came to your site and the recipe of the day was for oatmeal cookies so I took that as a sign. I made them this afternoon. Since I really liked the idea of Paula’s Browned butter icing, I drizzled that on top. WOW! Talk about delish! You mentioned that they reminded you of cobbler so imagine how they taste with a butter icing on top. And very pretty to boot. BTW, you forgot to list the walnuts in your directions. Thanks again for the recipe.

  10. says

    Hi Kelli,

    Thanks for the walnut tip, and glad you liked the cookies. I’ll have to try them with the browned butter icing.

    I’ve had my eye on Paula’s recipe for a long time, but I think the buttermilk might make them a little too cakey for my taste. I’m not sure and I *do* plan on trying them one day.

  11. Lamoni says

    I just tried making these. They turned out SO delicious, thanks for the recipe! I froze my blueberries also, and it actually helped me drop the balls of dough onto the cookie sheet since it got cold and less sticky when I threw them into the cookie mix. I hope I don’t eat all of them before my guests come over.

  12. says

    OMG. I’m making these TODAY! It’s blueberry season up here in the North and I can’t stop buying them, but never use them all in time and have about 3 lbs frozen. :)

  13. Katherine says

    Oooo my dad loves blueberry crisp, maybe I’ll whip some of these up for father’s day. He really likes apple crisp too…hmm…think I can subsitute the blueberries for chopped apple pieces? Let me know!!

  14. Cassie says

    This is the WORST cookie recipe ever!

    Unless you flatten out the dough, it will look like a bear ate blueberries and pooped on the cookie sheet. It says you can use fresh or frozen but if you use fresh then they just get mashed up and the dough turns purple.

    I would not recommend trying this.

  15. Melissa says

    I made these and found them to be absolutely wonderful. It’s crucial to freeze the blueberries, which I did. Otherwise, I can see how they would turn your cookies into a blue mess. I also used whole wheat flour and pecans (instead of walnuts). We love them.

  16. Karine says

    I just made thes e cookieswith fresh organic blueberries and whole wheat flour. The cookies were amazing! Im glad I came across this recipe in my google search :)

  17. Brandi says

    These cookies are great! I substituted the walnuts with sliced almonds. This will be a new favorite recipe for me! Thank you for sharing :)

  18. Kelly says

    This recipe is one my favorites. I don’t use walnuts typically because I’m unsure whether people like them or not and they are delicious without!

    I’m sad blueberry season is coming to a close. Next year, more will be made!

  19. Betsy says

    Oh my goodness, this recipe is wonderful!!! My in-laws own a u-pick blueberry farm, so we have so many blueberries in the freezer, and I’m constantly looking for new recipes. I added cinnamon chips to this instead of nuts and they are delicious! Thank you for posting this and I will definitly add this recipe to my favorites :D

  20. Gabi says

    I was looking for an Apple Bluberry Oatmeal Cookie recipe… no luck. I was wondering if there would be a way to add apple to this recipe without destroying it? Any ideas

    I’d really appreciate the help!

  21. says

    So so so good!!!! I made these cookies for breakfast this morning for myself and my 6 children. My VERY picky 10 year old proclaimed, “I don’t like oatmeal so I’m not going to like these.” After being told to try one she ever so carefully proceeded. “Mom, after I finish this cookie, may I have another?” she asked. I can’t believe it!!! This child never gives in so easily. Thanks for the delicious recipe; we all love it.

  22. Sue says

    Very good cookie! Not too sweet. It was tricky scooping them towards the end because the berries were thawing out. Made about 4 doz.

  23. j says

    Hi, Anna…

    Have you tried this recipe as a cookie bar or heard from anyone who has? I love this idea of fresh blueberries as opposed to dried, but want to be sure I wouldn’t end up with too much contained moisture in such a mass of dough. I would like to an 8×8.

    Lovely recipes here!

  24. Cookie Monster says

    Yum! Add 1/4 cup of white chocolate chips to this recipe!
    Yes, tricky scooping toward the end b/c berries are thawing out. You can’t scoop as you cook, as I would with regular cookies. You need to scoop out all the dough at once as fast as you can onto pre-torn (if you will) pieces of parchment. Then place the pieces of parchment onto the cookie sheet as you cook.

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