Learn how to make the best blueberry oatmeal cookies with this easy recipe. This white chocolate chip cookie is made with rolled oats and frozen wild blueberries, but you can also use fresh blueberries, creating a soft and chewy oatmeal cookie with crisp edges!
When I came up with the recipe for my version of the best chocolate chip cookies, my goal was to have a recipe that can easily be tweaked to modify it. This blueberry oatmeal cookies recipe is just one of many creative ways you can adapt that recipe with chunks of white chocolate and fresh or frozen blueberries.
Baking cookies in ring moulds or a muffin pan is a great way to stop cookie dough from spreading without making any other changes to your recipe, like in this thick oatmeal cookie recipe. For these cookies, I wanted a recipe that didn't require a ring mould to stay thick when the dough bakes in the oven.
If you want to bake cookies that are thicker, without having to use a muffin pan or ring moulds, the simplest solution is to add more flour to the cookie dough, which yields a thicker dough that doesn't spread.
The higher the proportion of flour you have in your recipe, relative to the butter, sugar, and eggs, the less the cookies will spread.
These cookies are a variation on the classic chocolate chip cookie recipe, adding oats and replacing the dark chocolate with white chocolate, while also incorporating blueberries into the cookie dough. Make sure to take the time to properly measure your ingredients before mixing the dough: a little extra butter or a little more oats may drastically change the texture, resulting in thinner or dryer cookies if you aren't careful. The French baking term for this is called mise-en-place.
What You Need To Make Oatmeal Blueberry Cookies
- butter—I bake with unsalted butter. If using salted butter, you may want to adjust the amount of salt you add to the cookie dough
- sugar—I baked these cookies with a combination of white and brown sugar. Both work, and you can replace one with the other. Brown sugar adds more flavour than white sugar
- eggs—I bake with large eggs. If you use smaller or larger eggs, the texture of the cookies may end up different
- flour—I bake with bleached all-purpose flour, but unbleached flours should work here
- oats—use large flake oats, also called rolled oats or old-fashioned oats. These are not to be confused with minute oats or instant oats, which have a finer texture, or with steel cut oats, which are more coarse and crunchy
- blueberries—use wild blueberries, which are smaller in size. You can use fresh or frozen. If using fresh, you will freeze them before incorporating them into the cookie dough to avoid smushing the berries as you stir them in
- white chocolate—you can use white chocolate chips or chopped white chocolate. Personally, I prefer chopped white chocolate because the flavour is better. I also enjoy cream cheese chips, which have a really nice flavour that pairs well with blueberries
- salt—I bake with Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount to avoid making the cookies too salty
- leavening—this oatmeal cookie recipe calls for baking soda, not baking powder. Read about the difference between baking powder and baking soda if you aren't sure.
Please see the recipe card for the exact ingredients and quantities.
How To Make Oatmeal Cookies With Blueberries
Step 1—Start by combining the butter and sugars in your stand mixer bowl fitted with the paddle attachment (image 1), mixing them together until creamy and light. Then, add the egg, maple syrup, and vanilla (image 2), whipping these ingredients together really well until light and creamy. Meanwhile, whisk the dry ingredients separately in a small bowl (image 3) before adding them to the mixer bowl (image 4).
Step 2—Add the chopped white chocolate or white chocolate chips first (image 5) and stir them in with the mixer before folding in the frozen blueberries by hand using a big spatula (image 6)
Step 3—Portion out the cookie dough using a ¾-ounce scoop before baking them (image 8), eight cookies at a time on a parchment paper-lined half sheet pan (image 9). Bake the cookies until the edges are set and golden brown (image 10).
Tip: Let the cookies cool completely before moving them as the berries make them especially delicate. Use a mini offset spatula to lift them off the parchment paper.
I like to store these blueberry oatmeal cookies in an open container in a cool, dry place. This way, they don't become overly soft or moist from the fresh berries. A closed container will lead to soft cookies that will perish more quickly!
Top Tip
When you want to add berries to cake batters and doughs, especially when they are very thick, it can be helpful to freeze the berries so that, when you mix them in, they don't burst open, adding too much water to your mixture. This is a trick I learned for the honey blueberry muffins, and it works well, even in the dough for these blueberry white chocolate cookies!
Other Amazing Oatmeal Cookies
If blueberries aren't your thing, you can always try these other oatmeal cookie recipes:
- thick chewy oatmeal cookies with chunks of milk chocolate and peanuts. Other options if you are big on oatmeal
- plain thick oatmeal cookies baked in a muffin pan so that they all have a round, uniform shape and to limit the spread of the cookie dough as they bake
- the best crunchy oatmeal raisin cookies, which are made with Sultana raisins and cinnamon—there's also soft and chewy oatmeal raisin cookies if you prefer!
- apple oatmeal cookies—the perfect cookie for fall that you can make with dried apple or chopped fresh apple!
If you tried this recipe for the best blueberry oatmeal cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Blueberry Oatmeal Cookies with White Chocolate and Rosemary
Ingredients
- 150 grams fresh blueberries preferably wild blueberries which are smaller and sweeter
- 188 grams bleached all-purpose flour
- 95 grams rolled oats (or large flake oats) also called old fashioned oats
- 2.5 mL baking soda
- 2.5 mL Diamond Crystal fine kosher salt
- 10 mL finely chopped fresh rosemary
- 115 grams unsalted butter softened
- 100 grams granulated sugar
- 100 grams light brown sugar
- 1 large egg(s)
- 5 mL pure vanilla extract
- 45 mL pure maple syrup
- 90 grams white chocolate or white chocolate chips
Instructions
- Preheat the oven to 350 °F (175 °C). Line a couple of sheet pans with parchment paper.
- Place the blueberries on a parchment-lined rimmed baking sheet and freeze while you make the cookie dough.
- In a medium bowl, whisk together the flour, oats, baking soda, salt, and fresh rosemary. Set aside.
- In a large bowl, cream together the butter with the two sugars until they are well mixed with a wooden spoon (or in the mixer if you prefer).
- In a small cup, whisk together the egg, vanilla, and maple syrup.
- Drop this mixture into the bowl with the creamed butter, a little at a time, stirring well with each addition.
- When the egg mixture has been incorporated, pour the dry ingredients into the bowl. Stir to combine.
- Dump in the white chocolate chunks and the frozen blueberries, folding them in carefully.
- Scoop heaped tablespoons of the cookie dough onto a big parchment-lined sheet. Chill the cookies for 15 minutes.
- Bake the cookies for 12 to 16 minutes in the oven or until the edges are beginning to brown. Note the baking time is entirely dependent on your oven and how cold the cookie dough is.
- Let cool before transferring to a rack. I stored these on the wire rack, uncovered, overnight, so that the cookies dried out a little. The next day you will have perfectly chewy blueberry cookies, whereas fresh from the oven, they were a little moist and cakey.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
- For the chocolate, I prefer to use chopped white chocolate because it tastes better than white chocolate chips. You can also use cream cheese chips, which I find pair really well with berries.
- For the berries, use wild blueberries, fresh or frozen. If using fresh, freeze them on a parchment paper-lined sheet pan.
Elaine says
Don't worry Jennifer, many of us feel the same way. Plus it's been very hot to turn on an oven! Enjoy everything that summer offers, sunshine, warmth and blue skies. Splashing in a pool can create some great memories too! Bar B Qs with friends are great ways to enjoy those summer moments. It's never long enough to get through the To-Do list.
P.S. there's a small typo Rosemarry in the recipe title.
Mardi (eat. live. travel. write.) says
I'm wondering where the summer has gone and along with it my big ideas of cooking and baking projects. I love the sound of these - intriguing flavour combo!
Sofia says
I love the combination of blueberries, white chocolate, and rosemary! So intriguing! beautiful photographs too. Summer always does feel too short but all the seasons have something to look forward to 🙂
Sean says
I understand exactly what you mean. Summer is almost too much at times - you wait and wait for it, then it lands upon you with a million things to do (and things to eat) and before you can even take stock of it all it feels like it's fall again. I think the feeling is especially poignant for those of us working so intimately with food - we know that the seasons are short and our desire to produce something new, exciting, delicious, etc. is linked inextricably to that ever-ticking seasonal timeline. But I must say, I agree with the approach you've taken here. I think I'll just have a cookie and a cup of tea next time, and try to worry about it a little less. Life is pretty good with a cookie.