These blueberry oatmeal cookies are studded with sweet-tart dried blueberries, creamy white chocolate, and crunchy almonds for a fun twist on a classic!
I’m a big fan of oatmeal cookies. They just seem somehow more substantive than most other cookies with that extra bit of chewiness from the oats. While raisins or chocolate chips are the standard, this blueberry oatmeal cookie recipe switches things up with delicious results!
Why You’ll Love These Blueberry Oatmeal Cookies
- Easy to make. As with brown sugar oatmeal chocolate chip cookies, these blueberry oatmeal cookies come together quickly and easily, and they also bake up fast—which means you can eat them sooner, too!
- Something different. These cookies are a nice departure from the usual add-ins. The blueberries are sweet and tart. The white chocolate adds a nice creamy sweetness. And, the almonds provide some crunch.
- Big and chewy. These aren’t dainty little cookies—they’re big, thick, and fantastically chewy, just like an oatmeal cookie should be.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Here’s how to measure flour for these cookies.
- Baking powder
- Salt
- Old-fashioned oats – Also known as rolled oats.
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Brown sugar – You can use either light or dark brown sugar for these blueberry oatmeal cookies.
- Eggs
- Vanilla extract – I like to use my homemade vanilla extract.
- Dried blueberries – It’s critical to use dried blueberries in this recipe; fresh blueberries won’t work. You can find dried blueberries at most natural or high-end grocery stores or purchase them online.
- White chocolate – I chopped the white chocolate from a bar, but you could use white chocolate chips instead if you’d like.
- Almonds – Or another nut you like. Macadamia nuts would be quite good.
How to Make Blueberry Oatmeal Cookies
- Mix the dry ingredients. Whisk the flour, baking powder, and salt in a mixing bowl, then stir in the oats.
- Cream the butter and sugar. Use an electric mixer on medium speed to beat the butter and brown sugar.
- Add the rest of the wet ingredients. Beat in the eggs one at a time, followed by the vanilla extract.
- Finish the dough. Reduce mixer speed to low and add the flour mixture in 3 or 4 portions, then fold in the blueberries, white chocolate, and almonds.
- Form the cookies. Drop the cookie dough in 3 tablespoon portions parchment-lined baking sheets. Flatten the dough slightly.
- Bake. Place one pan of cookies at a time in a 350ºF oven and bake until the edges are brown and the middles are set, or 18 to 22 minutes.
- Cool. Let the blueberry oatmeal cookies cool on the pans for 5 minutes, then transfer them to a wire rack to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)
Tips for Success
- Soften the butter. Softening the butter keeps it from sticking to the beaters and allows it to mix smoothly into the dough. Learn more: How to Soften Butter
- Chill the dough if needed. I find that this dough doesn’t usually need to be chilled before baking, but you may want to consider giving it a bit of refrigerator time if your kitchen is warm.
- Let the pans cool between batches. If you don’t have enough baking sheets to portion out all the dough at once, you’ll need to let them cool completely before adding another batch of dough. If the pans are hot, the cookies will spread and over-bake on the bottoms.
- Up the salt if you’d like. If you like some salty with your sweet, I might suggest bumping up the salt or sprinkling a tiny bit on top of each cookie before baking. I adore these as-is, but I wouldn’t turn down a saltier version.
- Know the basics. Read over my baking tips for beginners if you’re new to baking.
Variations
- Spice it up. Add a pinch or two of ground cinnamon to the dry ingredients for a warm, cozy spiced flavor.
- Use different fruits. If dried blueberries aren’t available or you just want something a bit different, try another variety of dried fruits. Dried cranberries or cherries would both be delicious.
- Change or omit the nuts. I like almonds here, but most any other nut will work. Or omit them for a nut-free cookie.
How to Store
Store blueberry oatmeal cookies in an airtight container at room temperature for up to 5 days.
Can I Freeze This Recipe?
You can freeze these blueberry oatmeal cookies either before or after baking.
To freeze the dough, portion it out and place it on a parchment-lined baking sheet. Freeze until the dough is solid, then transfer it to a zip-top freezer bag or airtight container; store for up to 3 months. You can bake the dough from frozen, simply adding a few extra minutes to the baking time.
Baked cookies will also last in the freezer for 3 months. Let the cookies cool completely, then store them in an airtight container or freezer bag. You can thaw them at room temperature before eating, or warm them up in the microwave for a fresh-out-of-the-oven taste.
More Oatmeal Cookie Recipes
- No-Bake Chocolate Oatmeal Cookies
- Oatmeal Butterscotch Cookies
- Winter Fruit Oatmeal Cookies
- Salted Vanilla Chip Oatmeal Cookies
- Hummingbird Oatmeal Cookies
Blueberry Oatmeal Cookies
Tart dried blueberries, creamy white chocolate, and crunchy almonds are a perfect trio in these hearty, chewy oatmeal cookies.
Ingredients
- 1 & 1/4 cups (150g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 & 1/2 cups (149g) old-fashioned oats
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) firmly packed light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup dried blueberries
- 3/4 cup chopped white chocolate
- 3/4 cup chopped almonds
Instructions
- Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 or 4 portions, mixing just until combined. Stir in the blueberries, white chocolate, and almonds.
- Drop the dough in 3 tablespoon portions (a cookie scoop works well) onto prepared pans. Leave about 2 & 1/2 inches between cookies. Flatten the tops of the cookies slightly.
- Bake, one pan at a time, 18-22 minutes. The edges should be browned and the centers set. Cool on the pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
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22 Comments on “Blueberry Oatmeal Cookies”
These are gorgeous and delicious! I think they also qualify as a breakfast cookie since they contain such healthy ingredients…Do you think adding in a handful of flax or chia would ruin the texture or baking of them?
Thanks for sharing!
Thanks, Joan! I think you could add flax or chia without any problem. If necessary, you could cut back the oats just a bit to keep the dough moist.
These will be made this weekend…I am moving in a couple of weeks…this is a much better option to packing!
I’d stop organizing to bake cookies, too — especially these! I agree with you wholeheartedly – oatmeal cookies are more significant than most cookies. Heartier, and chewier! Dried blueberries have to make them even more delicious!
These looks divine. Yum!
I am so with you on the organization obsession- I think the end of winter baking and such makes me feel itchy until I rearrange my pots and pans! Our EV apartment is tee-ny and I have to stop what I’m doing sometimes and just CLEAN! And maybe a break for cookies, as well 🙂
mmmm. just thinking of how I can make this with what I have in the cupboard (the nearest shop is half an hour away). Cranberries instead of blueberries, and I have a block of hazelnut chocolate that I could break up…:)
Haha! I agree that a little goldmine find in the pantry calls for immediate baking. 🙂 Good call! And good call using an oatmeal cookie as your base. Sounds like breakfast to me!
Your cookies look great! I often bake to avoid doing things I should be doing, like the laundry!
I need to start cleaning out my baking pantry in preparation to move…not that I’m moving very far (three floors) but I’ll somehow feel better about it. I hope I find some dried blueberries in my odds and ends so I can make these!
Ohhh, so pleased to see you using white chocolate! Don’t the blueberries clash with the flavor of the sweet chocolate a bit though?
Kate, the combo worked just right for me!
These look superb. I would love to try making them but substituting the dried blueberries for dried strawberries, which simply are not used enough in baked goods and they are SO delicious.
Oh hello yummy-ness. I made blueberry cookies once witha glaze and they were awesome, but I bet the added glory of oatmeal and white chocolate makes these out of this world
Made these tonight, and they are terrific. Love the flavor of the blueberries.
Just made these cookies. Easy recipe. I substituted cranberries for blueberries because I’m cheap. The taste is divine. Thanks for the recipe.
Just made these cookies too and they were delicious. Great recipe that is diverse with being able to interchange berries. Be it black or blue berries or cranberries. Thx!
Oats, white chocolate AND blueberries? My three favorite ingredients all in one cookie! Sounds amazing. 🙂
Wow! This is a must try! My mom’s favorite fruit mixed with her favorite cookie…. screams Mother’s day to me!
Pinning this recipe!
Blueberries in cookies are a splendid idea!
I made these a couple weeks ago and LOVED them! They seriously rocked my world!
Thank you for a great recipe. I just finish baking them and they are soft and moist. I substitute the blueberry with raisin and almonds with peanuts because thise are all I have and they are yummy.