Blueberry Oatmeal Cookies

Blueberry Oatmeal Cookies

Made  times
T.J. 4

"A different take on oatmeal raisin cookies. I think they are better."
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40 m servings 104 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
  5. 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.



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 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 add...

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 re...

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 apprehe...

I added extra blueberries and oatmeal. My kids and husband loved them. We will make them again.

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