Oats and Blueberry Cookies
These Oats and Blueberry Cookies are a twist on a classic recipe: fresh or frozen blueberries replace raisins to create a super flavorful, nutritious treat!
Servings 48 cookies
Ingredients
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup brown sugar, packed
- ¼ cup granulated sugar
- 2 eggs
- 1 tbsp pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground ginger
- ½ tsp kosher salt, or fine sea salt
- ¼ tsp freshly grated nutmeg
- 2 ½ cups rolled oats
- 1 cup frozen wild blueberries, or frozen blueberries (see note)
- 1 cup dark, milk, or white chocolate chips (optional)
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 a bit softer, but they'll still be delicious!
- 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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