Homemade oatmeal cookies are a favorite of mine. I love them because they can serve as a sweet dessert but also have enough nutrition to give me energy. Rolled, old-fashioned oats provide extra fiber and remind me of breakfast. Which is what I was thinking about when I created this recipe. I’ve been on an oatmeal kick this summer, a bowl of hot oatmeal in the morning topped with fresh fruits and a swirl of honey and almond milk. But after awhile, with the temperatures rising to 90 degrees, hot oatmeal lost it’s appeal. So I started thinking about a Blueberry Breakfast cookie.
We sold a featured cookie in the online bakery at Country Cupboard Cookies every month. Blueberry Cobbler Cookie was the “special” cookie during March every year. Because fresh blueberries were difficult to find during March, we used dried blueberries. Also, we needed a cookie that we could ship nationwide that would hold up to traveling. Fresh blueberries just wouldn’t work for that. Now that our online business has closed, I thought it was time to update the recipe.
Fresh blueberries are readily available during the summer here in Pennsylvania, so I though I’d give the recipe a try using them to replace the dried. I loved the results. This Blueberry Cobbler cookie is perfect for a quick breakfast or snack. I keep them in the fridge to keep the blueberries fresh and they keep for days. I store them in small ziploc bags, 4 to a bag, to avoid them sticking together.
For this homemade cookie recipe, you’ll need oatmeal (rolled oats, not quick oats), pecans, fresh blueberries, cinnamon and the usual baking ingredients of flour, sugar, butter and eggs. Parchment paper is best to use for lining your baking sheets, as the blueberries do break open during baking and can make a bit of a mess but they are worth it! This one cookie was left behind, it had only one blueberry in it, must have been the last one scooped from the bowl!
These blueberry cookies are not the prettiest ones around but the taste is so wonderful and if you like soft cookies, you’ll love these. The fresh blueberries keep the cookies meltingly soft and the salted roasted pecans provide a crunchy accent. Cinnamon complements the cookie with rolled oats, brown sugar and butter. They remind me of a fresh blueberry muffin.
You can substitute dried blueberries for this cookie recipe. I buy dried blueberries at Nuts Online. It’s a fantastic online source for dried fruits, nuts, candies and other baking supplies if you are interested. I’ve done business with them for years and can highly recommend their products.
But when fresh blueberries are available, I recommend trying this recipe as posted for soft and wholesome oatmeal cookies.
I hope you enjoy this Blueberry Cookie Recipe, Happy Baking!
- 4 ounces butter (1/2 cup or 1 stick)
- 3 ounces white granulated sugar (1/3 cup)
- 3 ounces packed light brown sugar (1/3 cup)
- 1 whole egg
- 1 tsp pure vanilla
- 6 ounces all-purpose flour (1⅓ cup)
- ¾ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 ounces rolled oats (3/4 cup) *old-fashioned oats, not quick oats
- 2 ounces roasted pecans (1/2 cup) *see below in notes
- 4 ounces fresh blueberries, washed, drained and patted dry (3/4 cup)
- Roast pecans in 350 degree oven by placing pecan halves or pieces on cookie sheet, sprinkle with salt and roast for 8-10 minutes. Be careful not to burn. Remove from oven and cool completely.
- Cream softened butter and sugars.
- Add vanilla and egg and mix until well blended.
- Add flour, baking soda, salt and cinnamon and mix until ingredients come together.
- Add rolled oats and mix in.
- Add roasted and cooled pecans. If using pecan halves, break into chunky pieces.
- Remove beater from bowl and add fresh blueberries. Be sure to pat dry prior to adding to cookie batter. I use my hands for this step, be careful to avoid breaking the blueberries. It's ok to break a few, but try to avoid mashing the blueberries or the cookie dough will be discolored.
- Let dough rest for 15 minutes to allow the oats to absorb some of the liquid.
- Scoop cookies into 2 inch dough balls using scoop or a large spoon. Use parchment lined cookie sheet if possible to avoid sticking. The blueberries will break and bubble a bit when baked.
- Bake in a 350 degree oven for 14-15 minutes. Edges will be brown and middle will be set. Allow to cool on cookie sheet. These are very moist and soft cookies. Be careful moving to a cooling rack.
These blueberry cookies are soft and moist. Store in closed container in refrigerator if keeping for more than one day to keep the fruit fresh. If storing in layers, it's best to separate layers with waxed paper or parchment paper as they will stick together.
I used fresh blueberries in this recipe as they are in season. But you can also use dried blueberries. They won't be quite as soft and moist, more chewy. But both are great options.
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