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Blueberry Oatmeal Cookies

The munchkin had some buddies over this morning and I thought it would be a perfect time to test a recipe idea. Nothing complex, just slightly altering our favorite oatmeal cookie recipe and adding blueberries to boot. I know blueberry cookies aren’t conventional but with blueberry season in full swing I had to try it. Doesn’t the thought of a blueberry cookie sound yummy?

For better or worse toddlers are excellent taste testers so let me tell you, I was delighted when the boys packed these cookies away. (Us moms got a few cookies for ourselves too!) Made with old-fashioned rolled oats, whole wheat flour, blueberries and a half the sugar found in many recipes these cookies take about 5 minutes to assemble. I mixed the batter in-between straightening up our apartment and 14 minutes later had fresh cookies waiting for eager little hands. Once they’ve cooled, the best part about eating these cookies is biting into the warm oatmeal and getting a little burst of fresh blueberry juice. :)

This recipe is based on the Oatmeal-Raisin Cookies recipe in The America’s Test Kitchen Healthy Family Cookbook. When modifying the recipe I reduced the sugar by half, added 1 tablespoon of milk and increased the fruit from 1/2 cup raisins to 1 cup of fresh blueberries. When I make these cookies with raisins I don’t add the milk or increase the amount of raisins, but I still reduce the sugar by half.

Blueberry Oatmeal Cookies
 
Tasty and healthy, these blueberry oatmeal cookies are hard to resist. (Adapted from The America’s Test Kitchen Healthy Family Cookbook.) Makes 12-16 cookies.
Author:
Ingredients
  • 1 cup old-fashioned rolled oats
  • ½ cup whole-wheat flour
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons pure vanilla extract
  • ½ cup packed light brown sugar
  • 1 cup fresh blueberries
Instructions
  1. Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
  2. In a small bowl combine the oats, flours, salt, cinnamon and baking soda.
  3. In a medium bowl combine the butter, egg, milk, vanilla extract and light brown sugar.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries. Spoon heaping tablespoonfuls of dough onto the lined cookie sheet, spacing the cookies about 2½ inches apart. (If the dough is sticking to your tablespoon measure lightly spray your tablespoon with PAM cooking spray.)
  5. Bake for 10-14 minutes until the edges are set and the cookies are beginning to brown but are still soft, puffy and underdone. Bake cookies one sheet at a time.
  6. Let cookies cool on the baking sheet for 10 minutes. Serve warm or store in an airtight container for up to 2 days once the cookies have cooled completely.

 

About the Author
I'm a work-at-home mom and entertainment director for my son, a.k.a. The Munchkin. When we aren't doing art, singing songs or making something tasty in the kitchen we enjoy listening to podcasts and exploring the outdoors. I'm also slightly obsessed with coffee and love to knit. :)
  1. Jen

    Blueberries and oat – my two favourite things in baking.

    • Ariela

      Mine too!

  2. Sonya

    I made these a few weeks back and goodness were they good! Im pretty sure I ate them for breakfast,I totally know I ate them for lunch and possibly for a snack aswell..lol My whole family loved the,,Thank you for a fantastic recipe!

    • Ari

      You’re welcome, I’m so glad you and your family enjoyed the cookies. :)

  3. Kim

    Hi Ari!
    What a fabulous and nutritious cookie! I’ve been looking for a healthy cookie to send my husband to work with (he is a major sweet tooth!). I first had him taste the batter (he wanted the whole bowl…I couldn’t resist myself…) and then he had 6 right out of the oven. I don’t mind him doing this because it is a healthier alternative! Next time I will triple the recipe – mine yielded 16.

    I did substitute 3TBSP of canola oil instead of the butter because I wanted to try it out – it’s even healthier and the taste is still amazing! Also, I used frozen blueberries (I always store tons of frozen fruit in my freezer because I make spinach and fruit power shakes everyday!) You should try it.

    Thanks again for this recipe. It is a keeper :)

    • Ari

      Thank you for sharing your feedback! I’m so happy to hear that you and your hubby enjoyed the recipe. :)

  4. Cate

    Using frozen blueberries, even leaving them frozen and rolling them in flour, results in a wet cookie. Any tips?

    • Ari

      Hmm, I haven’t had that problem before! Have you tried halving the amount of milk to 1/2 TBS?