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Blueberry Oatmeal Cookies

Blueberry Oatmeal Cookies – Deliciously thick, soft, and chewy oatmeal cookies that are perfectly spiced and stuffed full of fresh blueberries!

Blueberry Oatmeal Cookies

Blueberry Oatmeal Cookies

These blueberry cookies are absolutely delicious.

They’re super thick and chewy, soft-baked and perfectly spiced, and they are FULL of juicy fresh blueberries.

These are great for a quick grab-and-go breakfast or snack!

Looking for more delicious blueberry recipes? Check out my Baked Lemon Blueberry Doughnuts, Blueberry Breakfast Smoothie, and my Homemade Blueberry Pie.

Blueberry Oatmeal Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Quick oats
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Unsalted butter
  • Light brown sugar
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Fresh blueberries

How to make Blueberry Oatmeal Cookies

To make these cookies, simply start by whisking together the flour, oats, baking powder, baking soda, salt, and spices. Set aside.

In a separate bowl, whisk together the melted butter and sugars until smooth and combined. Add the egg and vanilla, and mix until combined.

Add the dry ingredients, mix until just combined, then gently fold in the blueberries. Don’t worry if some start to break up.

TIP: If you find your dough too dry or crumbly to work with, add milk (1 tablespoon at a time) until it becomes more manageable.

Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes or until lightly golden around the edges.

Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Blueberry Oatmeal Cookies

These Blueberry Oatmeal Cookies are:

  • deliciously thicksoft, and chewy
  • perfectly spiced with a little cinnamon and nutmeg
  • stuffed FULL of fresh, juicy blueberries
  • perfect for a quick indulgent breakfast or snack

How long will these blueberry oatmeal cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.

For freshly-baked cookies every time, you can keep the cookie dough balls in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Blueberry Oatmeal Cookies
Blueberry Oatmeal Cookies

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Blueberry Oatmeal Cookies

Blueberry Oatmeal Cookies

Yield: 18 - 20 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Deliciously thick, soft, and chewy cookies that are perfectly spiced and stuffed full of fresh blueberries!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 and 1/2 cups (135g) quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (100g) fresh blueberries

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, oats, baking powder, baking soda, salt, and spices. Set aside.
  3. Whisk together the melted butter and sugars until combined. Add the egg and vanilla, and mix until combined.
  4. Add the dry ingredients, and mix until just combined. Gently fold in the blueberries.
  5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
  6. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

Nutrition Information:
Yield: 20 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 137Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 93mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Deborah Moore

Friday 25th of June 2021

Hi! Your cookies look wonderful! I need them sugar free. Can I sub in almond flour and use Monk fruit white and brown sugar substitute? Really hope so!

Marsha

Friday 25th of June 2021

Sure! You may need more or less almond flour depending on how the dough is.

Suzann

Sunday 28th of March 2021

I made these cookies. They did not turn out chewy. Kind of dry. Not happy. Love thr oatmeal berry cookies at starbucks. Was looking for something like that

Shari

Friday 8th of January 2021

I used instant oats, less sugar, and ~2 T. milk and my dough was still dry and crumbly. I baked them for 9 min, and still were dry and crumbly. I had to stuff blueberries on top to get them to adhere to the dough before baking. However, they were tasty. Overall, I would not make this recipe again. I even measured all of my ingredients on scale with gram measurements. There has to be something wrong with the recipe.

Violet

Sunday 26th of July 2020

Will these still turn out if I do not use baking soda? I do not have any on hand, but still wanted to try this recipe.

B

Sunday 10th of May 2020

And if there is a trick to the measurements. My cookies were not chewy but more crumbly. Followed recipe but looking at the video your dry ingredients of 2c flour and 1.5 quick oats looks a lot less than my ratio. I also subbed butter for oil and used half of the recommended sugar to be kid friendly. Are you using European cups or American measuring cups? I ended up adding more oil but not a good end result. Can you remake and post your brands and measuring cups? I think 1c flour to 1c oats and same wet ingredients is a better bet. Looking at reviews I think that's the issue. Or needs more wet ingredients like melted butter, oil, milk or some maple?

Marsha

Sunday 10th of May 2020

Hi B! I'm from the UK and measure my ingredients in grams. I provide US cup measurements for my US readers using online converters. I do, however, always recommend weighing your ingredients out instead of using cups, as it is much more accurate that way. Made these cookies many times, and measurements are absolutely correct in grams.

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