Blueberry Oatmeal Cookies

How to make Blueberry Oatmeal Cookies


3 cups Old Fashioned Rolled Oats

1 3/4 cups All-Purpose Flour

1 teaspoon Baking Soda

1 1/2 teaspoons Ground Cinnamon

1/2 teaspoon Fine Sea Salt

1 cup Unsalted Butter, at room temperature

1 1/2 cups Packed Brown Sugar, light or dark – your choice

2 large Eggs

2 teaspoons Pure Vanilla Extract

1 cup Frozen Blueberries, still frozen

Turbinado Sugar


Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat.

In a large bowl, mix together the oats, flour, baking soda, cinnamon, and salt together. Set aside.

In a mixer, beat the butter and sugar together until light and fluffy – about 4 minutes.

Beat in the eggs and vanilla and mix until it is thoroughly combined – about another 4 minutes.

Add in the oat mixture and beat until just combined – about 2 to 3 minutes.

Fold in the frozen blueberries.

Dollop the cookie dough onto the baking sheets in batches at least two inches apart. Lightly sprinkle the tops with turbinado sugar.

Bake for 10 – 12 minutes, or until the edges are golden brown and the tops of the cookies are slightly puffed. They may look slightly under-baked, and that is okay.

Leave the cookies on the baking sheet for about a minute before transferring to a wire rack to cool completely.

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