Summer maybe coming to a close, but here in south Florida it is still toasty warm.  I was searching for a fun end to summer cookie and stumbled across a recipe for Blueberry Oatmeal Cookies.  With a few modifications, I came up with my own twist on this delicious cookie treat! Chewy, oaty, fruity, sweet and buttery, these cookies will be an instant hit!



  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup, packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 cups old-fashioned oats
  • 2 cups fresh blueberries



  1. Whisk together flours, baking soda, cinnamon and salt; set aside
  2. In the large bowl of an electric mixer with paddle attachment, beat butter and sugars on medium-high speed until light and fluffy
  3. Mix in eggs and vanilla
  4. Reduce speed to low and gradually add the flour mixture
  5. Once combined, stir in the oatmeal; then carefully stir in blueberries so not to break them.
  6. Cover bowl with plastic wrap and chill dough in refrigerator for at least two hours and up to 24 hours
  7. Pre-heat oven to 350 degrees after dough has chilled
  8. Line baking sheets with parchment paper
  9. With a cookie dough scoop, about 2 tablespoons, place cookie dough balls about 2-3 inches apart from one another
  10. Bake cookies 14-16 min until edges are golden brown. The cookie center should look a little under baked but they will set as they coo
  11. Let cool about 5 minutes the transfer cookies onto a wire rack and allow to cool completely before eating
  12. Enjoy!


As always, Happy Baking!

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