Blueberry Oatmeal Cookies
Deliciously thick, soft, and chewy cookies that are perfectly spiced and stuffed full of fresh blueberries!
Servings: 18 - 20 cookies
Calories: 137kcal
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
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.