These Chewy Blueberry Oatmeal Cookies are soft, hearty, and packed with juicy blueberries and warm cinnamon flavor. Made with rolled oats and simple pantry staples, they strike the perfect balance between cozy oatmeal cookies and fruity sweetness.
Why You’ll Love This Recipe
- Ultra-chewy texture with soft centers
- Made with wholesome rolled oats
- Frozen blueberries keep the cookies vibrant and juicy
- Perfect for snacks, lunchboxes, or dessert
- Freezer-friendly and family-approved
Chewy Blueberry Oatmeal Cookies
Soft oatmeal cookies with blueberries
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar firmly packed
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2 3/4 cups old-fashioned rolled oats
- 1 cup frozen blueberries
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, beat butter until creamy. Add brown sugar, white sugar, baking powder, baking soda, cinnamon, and salt. Mix until fluffy.
- Add eggs and vanilla extract. Beat until light and fully combined.
- Mix in flour just until combined. Stir in rolled oats.
- Chill dough for 30 minutes.
- Divide dough in half and gently fold frozen blueberries into each half.
- Scoop dough into 2-tablespoon balls and place 2 inches apart on an ungreased baking sheet.
- Bake Chewy Blueberry Oatmeal Cookies for about 15 minutes until tops are lightly golden and centers are set.
- Cool on the baking sheet 10–15 minutes before transferring to a wire rack.
Notes
- Swap blueberries for raspberries or chopped strawberries
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, firmly packed
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2 3/4 cups old-fashioned rolled oats
- 1 cup frozen blueberries
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, beat butter until creamy. Add brown sugar, white sugar, baking powder, baking soda, cinnamon, and salt. Mix until fluffy.
- Add eggs and vanilla extract. Beat until light and fully combined.
- Mix in flour just until combined. Stir in rolled oats.
- Chill dough for 30 minutes.
- Divide dough in half and gently fold frozen blueberries into each half.
- Scoop dough into 2-tablespoon balls and place 2 inches apart on an ungreased baking sheet.
- Bake Chewy Blueberry Oatmeal Cookies for about 15 minutes until tops are lightly golden and centers are set.
- Cool on the baking sheet 10–15 minutes before transferring to a wire rack.
Tips & Tricks
- Keep blueberries frozen to reduce color bleeding
- Do not overmix after adding flour
- Slightly underbake for extra chewiness
- Use old-fashioned oats, not quick oats
Details
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
- Swap blueberries for raspberries or chopped strawberries
- Add white chocolate chips for extra sweetness
- Sprinkle tops with sugar before baking for crunch
Nutrition (Approximate, per cookie)
- Calories: 190
- Protein: 3g
- Carbohydrates: 26g
- Fat: 9g
FAQ
Can I use fresh blueberries?
Yes, but frozen blueberries hold their shape better.
Why chill the dough?
Chilling improves texture and prevents spreading.
Can I make these gluten-free?
Use gluten-free flour and certified gluten-free oats.
Do these cookies spread a lot?
They spread moderately and stay thick and chewy.
Can I double the recipe?
Yes, it scales very well.
Storage
- Room Temperature: Up to 3 days in an airtight container
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
- Reheating: Warm briefly in the microwave
Similar Recipes
Conclusion
These Chewy Blueberry Oatmeal Cookies are comforting, flavorful, and irresistibly soft. With hearty oats and bursts of blueberry in every bite, they’re a cookie you’ll want to bake again and again