Blueberry Oatmeal Cookies – Deliciously thick, soft, and chewy oatmeal cookies that are perfectly spiced and stuffed full of fresh blueberries!
Blueberry Oatmeal Cookies
These blueberry cookies are absolutely delicious.
They’re super thick and chewy, soft-baked and perfectly spiced, and they are FULL of juicy fresh blueberries.
These are great for a quick grab-and-go breakfast or snack!
Looking for more delicious blueberry recipes? Check out my Baked Lemon Blueberry Doughnuts, Blueberry Breakfast Smoothie, and my Homemade Blueberry Pie.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Quick oats
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Unsalted butter
- Light brown sugar
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Fresh blueberries
How to make Blueberry Oatmeal Cookies
To make these cookies, simply start by whisking together the flour, oats, baking powder, baking soda, salt, and spices. Set aside.
In a separate bowl, whisk together the melted butter and sugars until smooth and combined. Add the egg and vanilla, and mix until combined.
Add the dry ingredients, mix until just combined, then gently fold in the blueberries. Don’t worry if some start to break up.
TIP: If you find your dough too dry or crumbly to work with, add milk (1 tablespoon at a time) until it becomes more manageable.
Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes or until lightly golden around the edges.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Blueberry Oatmeal Cookies are:
- deliciously thick, soft, and chewy
- perfectly spiced with a little cinnamon and nutmeg
- stuffed FULL of fresh, juicy blueberries
- perfect for a quick indulgent breakfast or snack
How long will these blueberry oatmeal cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.
For freshly-baked cookies every time, you can keep the cookie dough balls in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Did You Make This Recipe?
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Blueberry Oatmeal Cookies
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 ½ cups (135g) quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (100g) fresh blueberries
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, oats, baking powder, baking soda, salt, and spices. Set aside.
- Whisk together the melted butter and sugars until combined. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Gently fold in the blueberries.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 – 12 minutes.
- Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can these cookies be frozen after they’re baked?
I don’t recommend it. Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week, but I always recommend storing the cookie dough balls instead. They can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Hope this helps!
Very tasty and good with tea. However, I found the dough to be far too dry – more like granola than cookie dough. I added quite a lot of milk (sorry, I didn’t measure the amount but it was around half a milk jug) to be able to work it but it was still pretty stiff and didn’t flatten out when baked. I added 5 minutes to the baking time and the dough was still raw in the middle. I’m not sure what else I should have done. I see some people have added applesauce to the mix which sounds like it might do the job. It definitely needs more liquid.
First time to make this. I used normal oats but gave it a blitz in a processor, cut the blueberries into half(I didn’t like bursting blueberries in my oven) Great for kids to mask the sight of oatmeal. PERFECT!!
Hi! Your cookies look wonderful! I need them sugar free. Can I sub in almond flour and use Monk fruit white and brown sugar substitute? Really hope so!
Sure! You may need more or less almond flour depending on how the dough is.
I made these cookies. They did not turn out chewy. Kind of dry. Not happy. Love thr oatmeal berry cookies at starbucks. Was looking for something like that
I used instant oats, less sugar, and ~2 T. milk and my dough was still dry and crumbly. I baked them for 9 min, and still were dry and crumbly. I had to stuff blueberries on top to get them to adhere to the dough before baking. However, they were tasty. Overall, I would not make this recipe again. I even measured all of my ingredients on scale with gram measurements. There has to be something wrong with the recipe.
Will these still turn out if I do not use baking soda? I do not have any on hand, but still wanted to try this recipe.
And if there is a trick to the measurements. My cookies were not chewy but more crumbly. Followed recipe but looking at the video your dry ingredients of 2c flour and 1.5 quick oats looks a lot less than my ratio. I also subbed butter for oil and used half of the recommended sugar to be kid friendly. Are you using European cups or American measuring cups? I ended up adding more oil but not a good end result. Can you remake and post your brands and measuring cups? I think 1c flour to 1c oats and same wet ingredients is a better bet. Looking at reviews I think that’s the issue. Or needs more wet ingredients like melted butter, oil, milk or some maple?
Hi B! I’m from the UK and measure my ingredients in grams. I provide US cup measurements for my US readers using online converters. I do, however, always recommend weighing your ingredients out instead of using cups, as it is much more accurate that way. Made these cookies many times, and measurements are absolutely correct in grams.
My dough was super dry. I added 1/4 cup unsweetened applesauce and it was perfect. They did turn out too sweet for my taste, so I will make again with less sugar.
I have rolled oats. Will those work?
Yes, they’ll work fine.
I did have very dry non-cohesive dough that was fixed by additional milk however they are currently baking and are still in original ball form even after 14 minutes. They are not flattening per your picture – what did I do wrong? The dough was delicious so I gave high hopes!
We are buttoned down with everyone else due to coronavirus, and i only have old fashioned oatmeal. I don’t want to go to the store just for quick oats. Any suggestions for how to make the oatmeal I already have work? I see the comments for extra milk or 1/2 egg. Any other hints? Thanks! PS – I really want these to turn out well as my hubby of 45+ years has requested them for his 71st birthday!
Hi Nancy! Old-fashioned oats will work just fine, no need to change anything else 🙂 If you find the dough too crumbly and difficult to roll into balls, add milk (1 tablespoon at a time) until it becomes more manageable.
Definitely not enough liquid in the recipe–mine were crumbly, and the dough balls for not spread and flatten in the oven. Also, even with reducing the amount of sugar by 15% these were too sweet.
To fix a crumbly cookie dough, you can add milk (1 tablespoon at a time) until it comes together more easily. I have a big sweet tooth, hence the sugar, but you can try reducing it by only using 3/4 cup. You can go as far as only using 1/2 cup, but results may differ.
I found it nearly impossible to roll these into balls for the same reasons others mentioned (dough too dry, and the blueberries just kept bouncing around instead of mixing INTO the dough) so I ended up pressing the dough into a square pan (greased first) and baked them for 25 minutes. They came out GREAT as oatmeal blueberry squares! (I also swapped half the flour for whole wheat white flour to make them a little healthier.)
If cookie dough is too dry/crumbly to roll into balls, I recommend adding milk, 1 tablespoon at a time, until it becomes more manageable. In some cases, my ideal amount of flour is a little too much for someone else. Great idea on the oatmeal blueberry squares!
hi 🙂
can i use frozen blueberries?
thank you x
Yes you can, no need to thaw. Enjoy! 🙂
Hi, can i use dried blueberries? The one thats packed
Yes, of course! 🙂
oh my gawwwddd! I just made a half batch of these and used Bob’s Red Mill Paleo baking flour in place of regular and still used one whole egg. They are PERFECT! I always crave that perfect mix of “healthy” tasting, yet “treat” tasting. I just ate one after 10 minutes of cooling…I want another one. AND my house smells amazing!!! Thank you!
I had the same issue with dry, course dough. I added another Tbsp of melted butter — which meant a lot of additional blending in. Still dry so I whisked 1/2 of an egg. Then I had batter I could work with and cookies came out fine. I should have thought of milk!
Wonderful cookies! Baked twice, enjoyed both times. Would advise, however, keeping a couple tablespoons of milk or water handy for the end to add as needed. The dough, pre-blueberries, has been very crumbly and dry both times. The first time, when I went to fold the blueberries in, the coarse texture left me with smushed berries and the dry dough wicked up any leaked juice immediately– only a little juice will turn your cookies a purple-blue so intense that looks like you added food coloring. I wound up adding a little bit of liquid to get the berries to distribute. This round I just added a teeny bit of milk before trying to fold them in, and they came out picture perfect.
Both times, though, these cookies have been fantastic taste and texture wise. These aren’t the dense, heavy oatmeal cookies that end up turning into chewy bricks after sitting out. They rise enough in the oven to come out chewy on the outside and soft enough inside to tackle an oatmeal muffin craving as well.
I love this combination. These cookies were delicious and super easy to make!
Love these cookies. The blueberry was a delicious twist!