Reviewed: Apr. 29, 2012

Delicious! I usually hate blueberries, but my boyfriend loves them, so I gave this recipe a shot. the flavors blend together perfectly, and the blueberries really soften up when baked. I used fresh blueberries and tossed them with a little flour and didn't have any trouble at all with them bleeding throughout the cookies.

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Reviewer:

thatpoliscinerd

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Apr. 7, 2012

These cookies are phenomenal. I just didn't put cinnamon in it because I don't like cinnamon in my oatmeal cookies. Man o man are these wonderful.

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Reviewer:

June McQ

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Reviewed: Sep. 16, 2011

These cookies are delicious! I used a mix of light and dark brown sugar (what I had on hand) and fresh blueberries and they turned out perfectly. I also baked them on parchment, which I'd highly recommend because the cookies are so moist they can spread a little too much on a straight baking sheet. I also (2nd time) rolled the blueberries in flour as another reviewer suggested before putting them in the batter, which I think really helped them stay together. Definitely make these cookies - everyone will thank you!

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Reviewer:

Terric411

Reviewed: Aug. 25, 2011

Easy and fun to make. I used dried berries as I had them but I forgot the cinnamon; still excellent. Shared them with a neighbour who immediately asked for the recipe. I had no problems with the berries sinking or burning, perhaps because they were dried? I can't wait to make them again with the cinnamon!

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Reviewer:

Starr

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Living In: Winnipeg, Manitoba, Canada

Reviewed: Aug. 14, 2011

Absolutely love these cookies! They taste terrific and they are so easy to make. My children can make these cookies by themselves. Amazing cookies!!

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Reviewer:

jacquelynhk

Home Town: Lake Mary, Florida, USA

Living In: Piedmont, Alabama, USA

Reviewed: Aug. 12, 2011

Straight out of the oven, these are the best cookies you will ever taste! I used a scant half cup of canola oil instead of butter and cut the sugar down to 3/4 cup. They were still a little sweet for me (I usually cut the sugar in half when I cook), but the texture is PERFECT. I used freshly picked blueberries from a nearby farm. I might have to go pick more so that I can make these again!

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Reviewer:

lochjess

Reviewed: Aug. 11, 2011

These are the BEST! Here in Mn we have an abundance of blueberries so this was a great find!!

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Reviewer:

Lis

Cooking Level: Intermediate

Home Town: Aitkin, Minnesota, USA

Reviewed: Aug. 9, 2011

Made these, and loved them! The only thing I would have done different is put the blueberries on top of the cookie dough after putting the dough on the pan. The berries that were on the bottom of the cookies made those cookies a little mushy, and a few berries stuck to the pan.

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Reviewer:

glacier

Reviewed: Aug. 2, 2011

These were fine. They were hard to keep together, but that is just the nature of adding blueberries to cookies. I baked mine for 14 minutes and wish I had baked longer (and my oven normally does not require that). They were still quite moist--almost too much so. But, good flavor, which is what matters!

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