Classic Blueberry Oatmeal Cookies
Delightful chewy cookies packed with oats and fresh blueberries, perfect for any time of day.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh blueberries preferably plump and ripe
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your baking sheet or line it with parchment paper.
- In a medium-sized bowl, mix together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until fully integrated.
- Gradually incorporate the dry ingredient mixture into the wet mixture until just combined.
- Gently fold in the fresh blueberries.
Baking
- Using a tablespoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For a thicker cookie, chill the dough for about 30 minutes before baking. Consider adding nuts for extra crunch.