One of the tastiest and most straightforward pie recipes I am aware of. My mother Pauline gave me this delicious recipe, which I believe she received from my aunt Angela. I adore all of their pies, but I think this one might take the cake.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 5 tablespoons white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup old-fashioned rolled oats
- ½ cup dried blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
- Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
- Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
- Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 59 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I made these as is. My husband is not normally a fan of oatmeal cookies, nor is he a fan of blueberries. However, he devoured these and loves them so much I’m going to make another batch. I have a feeling this will be a regular recipe in our house. I love them and friends and family have all commented on how good they are.
Delicious cookie with nice body and texture. Only substitution I made, was that I used fresh blueberries.
So very good!!! I made them last weekend, and they were such a hit I made them again this weekend. Ilso tried doing both a cranberry and cherry version which also were delicious. The only downfall with the cherry and cranberry is because they are bigger to start, they don’t provide the wonderful flavor balance the blueberry does. I will definitely use this cookie in the future!
Made as written. They are lovely, as is. Much like an Oatmeal Raison cookie, with that hint of cinnamon, but, with Blueberries. I always roll dough in my hand and flatten before baking.
Excellent! I cut the butter by half and replaced it with coconut oil and did the same with the sugar repacking it with applesauce. I believe a reviewer likened these cookies to an energy bar. I had a friend make the same comment. I added a small amount of pecans and will add more next time.
Used fresh blueberries and they were delicious. Also added a little almond extract which made them super yummy!
No changes made this time great the way they are. Love blueberries and love oatmeal cookies, even better together !
I did make some changes… used just brown sugar and I used applesauce instead of butter. I made it in an 8×8 pan.. nice snack!
Always get many people asking for this recipe. These are special treats for my Grandchildren and always bring big smiles. I like to use fresh berries whenever possible., but when not possible you have to make sure berries are not too moist.
With a few tweaks this recipe comes out really well. 1. Add an extra 3/4 cup of oats (almost double). 2. Substitute a couple tablespoons of maple syrup for the white sugar or just leave out the white sugar entirely. 3. Add dry cranberries to taste 4. Use frozen blueberries instead of dried.
3.2.16 … https://www.allrecipes.com/recipe/231981/blueberry-oatmeal-cookies/ … ‘Doubled the recipe. These seemed too creamy so I added an extra half cup oats. Instead of individual cookies, I put them in a rimmed baking sheet. Baked about 25 mins. ‘Pretty sure this is a snack cake that should be in a 9×9. They’re fine. Just not what I’d consider a cookie. I subbed with fresh berries, same amount. ‘Think adding dried cranberries & nuts with the fresh berries would improve it. ‘Still a cake, but more healthy. Son, 18, said they taste like a cereal bar. ‘Guess they do. 🙂 ‘Could bar cookie then & sandwich pb between for a good summer snack.
These cookies were yummy! I was looking for a recipes to use up some fresh blueberries, so I substituted a cup of fresh blueberries for the dried. My daughter helped me make them and was apprehensive about blueberries in her cookies, but turned out that she loved them!
Cream butter and sugar for only 30 seconds or so to avoid whipping in too much air. This will keep the cookies from going flat.
This recipe was awesome! I did cut my butter in half. Half butter half coconut oil also used gluten free flour for healthier options. Loved loved loved!
I thought these were a good cookie. I found it upon a search looking for something to do with a little bit of dried blueberries I had left. I thought they were a nice looking cookie. For some reason, which I didn’t expect, they were quite a bit sweet. I loved the smell of the blueberries and oatmeal baking. My only suggestion is to use quick oats instead of old fashioned rolled oats in cookies, as they leave a bit of a chew. I made 1/2 recipe and got 15 cookies.
I added extra blueberries and oatmeal. My kids and husband loved them. We will make them again.
This recipe will be a remake & a tweaked. Easy recipe to follow, quick to put together. However, after I mixed everything, the blueberries looked like there wasn’t enough in the recipe. So I added 1/4th cup more. Then when I baked them, the oatmeal looked like it was swallowed up by the cookie. The flavor was very nice, slightly chewy on the bottom but still tasted like a blueberry muffin, in a form of a cake-like cookie. This is something I will make again, with some adjustments to make it more…chunky.