Blueberry Oatmeal Cookie Recipe

Don’t Fear the Fruit!

I didn’t appreciate oatmeal cookies until I was an adult. Either my mom or aunt had to make them for me with less fruit and more oats. My child brain couldn’t wrap around the idea of dried fruit in cookies, but I was a fan of Raisin Bran cereal and oatmeal and raisins separately. Maybe I thought they were too “healthy”, but that gets debunked…now! ⬇️

The Oatmeal Fruit Cookie History Lesson

A descendant from the Scottish oatcake to now one of the most popular cookies in America (wikipedia). Sadly the nutritional value of the cookie is almost the same as a chocolate chip cookie based on the sugar and fat content, how much fruit you put in, the kind of fruit, and the amount of oats you use. This recipe is based on the the Culinary Institute of American Baking book

Fun Fact

“The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, the Boston Cooking-School Cook Book…original recipe did not contain raisins” – (wikipedia)

✨Kitchen Notes✨

Eggs don’t have to be at room temperature, but they say it incorporates better when it is.
From blending the eggs and vanilla to adding the dry ingredients. I didn’t scrape the sides down, just went on low and spooned in the flour, salt, baking soda, and cinnamon mix
Before putting it in the oven, you have 2 options:
1. scoop and start baking them off
2. scoop on the sheet pans and wrap and place in fridge for a minimum of 30 minutes.

I like chilling the dough so it can rest, and all the flour can be absorbed. I also found a slightly different in texture, but nothing that is a deal breaker. Either way it is a good cookie.

🔪Equipment

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Blueberry Oatmeal Cookies

Move over raisins! Blueberry is the next fruit for your oatmeal cookie. It is soft, chewy, and enough oatmeal to give it a bite at the end. Super easy to make

stand mixer
Mixing Bowls
Balloon Whisk
Baking Sheets/Pans
Parchment paper or Silicon Mat

130 grams all-purpose flour
1.25 grams baking soda
1 gram cinnamon (ground)
1.5 grams salt (kosher)
170 grams butter (room temperature)
200 grams brown sugar (light and/or dark)
70 grams white sugar
140 grams eggs (about 3 large)
5 mL vanilla extract
200 grams rolled oats (old-fashioned)
115 grams dried bluberries

Line your baking sheet with parchment paper.
Whisk together the flour, baking soda, cinnamon, and salt.
Cream the butter and sugars with the paddle attachment on medium speed, scraping down the bowl periodically, until the mixture is light and smooth. About 10 minutes.
Blend the eggs and vanilla. Add the dry ingredients to the butter-sugar mixture in three additions or by spooning in every 2-3 seconds. Scrape the bowl as needed.
On low speed, mix in the dry ingredients and the oats and dried blueberries until incorporated.
Scoop the dough or make 30-gram pieces and place on the prepared sheet pans in even rows.
There are 2 options (see kitchen notes)
Bake at 375 F / 191 C until light golden brown, about 10-12 minutes.
Cool slightly on pans. Transfer to racks and cool completely

Before putting the cookies in the oven:

Option 1: place the cookies on the sheet pan about 2 – 2.5″ apart. Bake.

Option 2: scoop the cookie dough onto a try sitting side-by-side. Cover and chill in the refrigerator a minimum of 30 minutes.

I like chilling the dough so it can rest, and all the flour can be absorbed. I also found a slightly different in texture, but nothing that is a deal breaker. Either way it is a good cookie.

Snack

American

bluberry, cookies, oatmeal, snack, sugar

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