These soft and chewy Blueberry Oatmeal Cookies are loaded with juicy blueberries and make a great breakfast or daytime snack!
Do you need a new breakfast idea? Then these buttery oatmeal cookies might be your answer! If there was ever an understated cookie, it would have to be oatmeal. These blueberry oatmeal cookies are soft, rich and full of juicy blueberries! And, you don't need to feel guilty having one of these because they are healthier than traditional cookies.
These no-chill oatmeal cookies with blueberries require under 15 minutes of hands-on time and just 10 minutes of oven time. They keep soft and well for up to 4 days at room temperature and are great for making ahead as breakfasts or snacks.
Are Oatmeal Cookies Healthy?
Homemade oatmeal cookies made with fresh ingredients are more nutritious than traditional (non-oatmeal) and store-bought cookies. Since oatmeal cookies contain oats, they are a natural source of fiber.
In addition, these oatmeal cookies also contain fresh blueberries, which are packed with antioxidants, Vitamin C, and potassium.
Ingredients and Variations
Please don't be overwhelmed by the amount of ingredients required for these oatmeal cookies. Most of these are probably available in your pantry or fridge all year round :).
Oatmeal - You can use instant oats, old-fashioned rolled oats, or oat flakes, as long as you use the same amount (ideally weigh your ingredients using digital kitchen scales).
Flour - You will also need some AP flour for the base of the cookie dough.
Blueberries - You will need around ½ cup of fresh blueberries. I don't suggest using more as cookie dough might not bind and will become watery when adding too much blueberries.
Honey - For natural sweetness and will help the cookie dough "stick" together nicely. You can also substitute with maple syrup.
Baking Soda - Just a pinch for the perfect rise.
Vanilla Extract and Salt - Flavor enhancers
Butter - Use unsalted butter softened to room temperature.
Sugar - Ideally, use light brown or brown sugar if available. You won't need a lot here (½ cup is enough) since we're already using honey as a sweetner.
Egg - You will need one egg for binding the cookie dough and for the perfect texture.
Ground Cinnamon - This is optional but I highly recommend it for a spiced warm flavor.
How to Make Blueberry Oatmeal Cookies
- Preheat the oven and line a large baking sheet with parchment paper. (You may need 2 baking sheets).
- Sift and mix your dry ingredients (flour, salt, cinnamon, and baking soda) and set aside.
- Cream butter and sugar together in a stand mixer fitted with the paddle attachment until pale and fluffy.
- Add the egg and vanilla extract and mix well (1-2 minutes) on medium speed.
- Add the honey and mix until combined.
- Slowly add the dry ingredients and oats and mix until cookie dough is formed. Do not overmix.
- Fold in blueberries using a spatula (dough might be a bit hard and sticky).
- Use an ice-cream/cookie scoop or use a tablespoon to grab around 40-45g (1.4-1.6oz) of cookie dough. Roll into a ball, then flatten slightly, and place onto lined baking sheet.
- Repeat for the remaining dough, leaving a 1-inch space between each piece of cookie dough. The recipe yields 12-14 cookies.
- Bake for 9-12 minutes (I usually go for 10 minutes) until cookies are golden brown and blueberries have burst.
- If you prefer a flatter cookie, carefully baking the baking sheet a couple of times against a heat-proof surface as soon as you take them out of the oven.
- Allow to cool for 5-10 minutes in baking sheet, then transfer to a wire rack to cool completely. Note: cookies will be soft when out of the oven and will harden as they cool down.
- Serve with a long glass of warm or cold milk and enjoy!
Can I Make these Cookies Ahead?
These cookies can be made up to 3-4 days ahead and stored in an airtight container at room temperature. Make sure the cookies have completely cooled before storing.
Can I Use Frozen Blueberries?
I have never personally tried making these oatmeal cookies with frozen blueberries yet, so unfortunately I'm not sure how the texture will turn out!
What Type of Oatmeal Should I use?
Old fashioned rolled oats are great for this recipe because they provide a chewy and nutty texture. Flaked or quick oats also work well and I personally find they provide a softer texture for cookies 🙂
Serving Blueberry Oat Cookies
These soft oat cookies are great for dunking in cold milk or for serving with hot drinks such as tea, coffee, or hot chocolate!
Enjoy these at any time of day; they make a perfect breakfast or healthy snack and are a great alternative to sugar and preservative-loaded cookies.
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Blueberry Oatmeal Cookies
- 125 g all-purpose flour (1 cup)
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. ground cinnamon
- 112 g unsalted butter softened (½ cup)
- 100 g brown sugar
- 1 medium-sized egg
- ½ tsp. vanilla extract
- 2 tbsp. honey
- 140 g oats rolled or flaked (1 cup)
- 100 g fresh blueberries (½ cup)
- Preheat the oven to 175°C (350F). Line a large baking sheet with parchment paper.
- Sift and mix flour, salt, baking powder, and cinnamon in a mixing bowl and set aside.
- Place softened butter and brown sugar in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy (1-2 minutes).
- Add vanilla extract and egg and mix for 1 minute until well combined. Use a spatula to scrape ingredients from the side of the bowl. Add honey and mix for 30 seconds to combine.
- Add dry ingredients and rolled oats and mix until just combined. Do not overmix.
- Fold in blueberries using a spatula.
- Take one scoop of cookie dough (using a cookie/ice-cream scoop), approximately 40-45g each (1.4-1.6oz), roll into a ball and place on a baking sheet lined with parchment paper. Flatten each cookie ball slightly with your hands. Repeat for the remaining cookie dough, leaving 1-inch space between each cookie.
- Bake for 9-12 minutes until cookies are golden brown. Allow to cool for 10 minutes on baking sheet, then transfer to cooling rack to finish cooling.