Description
These Blueberry Oatmeal Cookies are a delightful treat combining the chewy texture of oats with the sweet burst of fresh blueberries. Made with simple pantry staples and baked to golden perfection, these cookies offer a balance of wholesome ingredients and classic flavors, perfect for a healthy snack or dessert.
Ingredients
Dry Ingredients
- 2 cups rolled or quick-cooking oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 3/4 cup butter (room temperature)
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
Sugars
- 1/3 cup sugar
- 1/2 cup brown sugar
Fruit
- 1 cup fresh blueberries
Instructions
- Cream the Butter and Sugars: In a large bowl, beat the butter with both sugars until creamy and fluffy, ensuring a smooth and light mixture that will give your cookies a tender texture.
- Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the butter mixture, mixing thoroughly until fully combined for even flavor distribution.
- Mix Dry Ingredients: In a separate bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. Gradually add this to the wet mixture and mix until just combined to avoid overworking the dough.
- Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to crush them to maintain their shape and prevent the dough from becoming too wet.
- Form Dough Balls: Using a #20 cookie scoop or approximately 3 tablespoons, portion out dough balls and place them on a baking sheet lined with parchment paper, spacing them to prevent sticking.
- Bake the Cookies: Bake in a preheated oven at 350°F (175°C) for about 12 minutes, or until the cookies are golden brown around the edges, indicating they are perfectly baked.
- Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring they set and firm up.
Notes
- For softer cookies, slightly underbake by removing them from the oven a minute earlier.
- Use fresh blueberries to prevent excess moisture that frozen berries might add to the dough.
- If you prefer, substitute brown sugar with coconut sugar for a different flavor profile.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen; thaw at room temperature before serving.
