Blueberry Oatmeal Cookies
These soft and chewy Blueberry Oatmeal Cookies are loaded with juicy blueberries and make a great breakfast or daytime snack!
Servings: 12
Calories: 199kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 199kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 106mg | Potassium: 80mg | Fiber: 2g | Sugar: 11g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg