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Oats and Blueberry Cookies

Oats and Blueberry Cookies

These blueberry cookies are a twist on a classic: fresh or frozen blueberries replace raisins to create a super flavorful, nutritious treat.

Oats and Blueberry Cookies // FoodNouveau.com

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A section of the woods around our family’s country house shelters countless wild blueberry plants that bear fruit mid- to late-August. Like many of our neighbors, we plan a yearly wild blueberry picking expedition: hunting down the plants and filling up containers of fresh wild blueberries always feels like we’re getting away with the loot. Wild blueberries are so delicious and potent in flavor!

We eat a lot of the berries fresh and by the handful, but we usually have so many that I can save some for baking. I throw them into quick muffins and easy financiers, or I make more elaborate desserts with them, such as gelato or pie. I also always make sure to freeze some for later use, a habit I think everyone should pick up. No need to have a blueberry patch closeby! Buy baskets of wild blueberries while they’re the cheapest–from mid-August to mid-September, usually. At home, spread them in a single layer on a baking sheet, freeze, then transfer to ziplock plastic bags. This simple tip will lead you to a winter full of blueberry treats!

Oats and Blueberry Cookies // FoodNouveau.com

In these Oats & Blueberry Cookies, I use wild blueberries straight from the freezer. Not only is this quick and handy, but it allows the berries to hold their shape while you fold them into the cookie batter. Oatmeal cookie batter gets quite stiff so fresh blueberries would simply turn to mush if you tried to incorporate them as is. In these wild blueberry cookies, the berries replace raisins for an exciting result: after baking, the wild blueberries become jammy, adding richness to an otherwise unassuming dessert. The sweetness of white chocolate complements the blueberries really well, but you can substitute these for dark chocolate chips for an equally delicious result.

Oats and Blueberry Cookies // FoodNouveau.com

Oats and Blueberry Cookies // FoodNouveau.com

 
Oats, White Chocolate, and Wild Blueberry Cookies // FoodNouveau.com

Oats and Blueberry Cookies

These blueberry cookies are a twist on a classic: fresh or frozen blueberries replace raisins to create a super flavorful, nutritious treat.
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
Servings 48 cookies
Author Marie Asselin, FoodNouveau.com

Ingredients

  • 1 cup 227 g unsalted butter, room temperature (2 sticks)
  • 1 cup 220 g brown sugar, packed
  • 1/4 cup 50 g granulated sugar
  • 2 eggs
  • 1 tbsp 15 ml pure vanilla extract
  • 1 1/2 cups 188 g all-purpose flour
  • 1 tsp 5 ml baking soda
  • 1/2 tsp 2 ml ground ginger
  • 1/2 tsp 2 ml kosher salt, or fine sea salt
  • 1/4 tsp 1 ml freshly grated nutmeg
  • 2 1/2 cups 200 g rolled oats
  • 1 cup 250 ml frozen wild blueberries (see note)
  • 1 cup 170 g dark, milk, or white chocolate chips

Instructions

  • Using a stand mixer or a hand mixer, beat the butter until smooth. Add the sugars, then beat until fully incorporated and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla extract.
  • In a mixing bowl, whisk together the flour, salt, baking soda, ginger, and nutmeg. Stir the dry ingredients into the butter and sugar mixture. Stir in the oats. Using a spatula, fold in the frozen wild blueberries and chocolate chips.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Using a 1 ½ tbsp (22 ml) capacity cookie scoop or a regular spoon, portion the dough and set the cookie mounds 2 in (5 cm) apart on the prepared baking sheet. (See freezing tips below.)
  • Bake until the edges of the cookies are golden and the center is puffed, 10 to 12 minutes. At the end of the cooking time, the centers will still be soft, but they will firm up as they cool. Cool the cookies completely on a wire rack.
  • STORAGE: Because the cookies contain fresh blueberries, they will soften quicker than regular oatmeal cookies. I recommend you to bake only the quantity of cookies you need and keep the rest frozen, so you always get to enjoy the cookies freshly baked. If there are leftover cookies, store them in an airtight container at room temperature for up to 2 days.
  • NOTE:  This recipe works best with wild blueberries because they’re smaller, more concentrated in flavor, and contain less water than regular blueberries. Using regular blueberries may make the cookies too soft.
  • FREEZING TIPS: Portion out all the cookie dough, setting the mounds close together on a parchment paper-lined baking sheet. Freeze overnight, then transfer to an airtight container or freezer-friendly storage bag. The cookie dough will keep, frozen, for up to 3 months. Bake the cookies from frozen for 15 to 17 minutes.

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Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

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  1. Great recipe! I try to stay away from white flour so I changed the amount of flour to 1part white flour to 2 part coconut flower. I also changed the cooking time to 42 minutes. I would highly recommend this delicious cookie to all my blueberry and choc. friends.