Blueberry Cobbler Cookies
Prep time
Cook time
Total time
Oatmeal, fresh blueberries, roasted pecans and cinnamon combine for a wholesome cookie that is both chewy and soft-baked.
Recipe type: cookie
Serves: 16
  • 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)
  1. 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.
  2. Cream softened butter and sugars.
  3. Add vanilla and egg and mix until well blended.
  4. Add flour, baking soda, salt and cinnamon and mix until ingredients come together.
  5. Add rolled oats and mix in.
  6. Add roasted and cooled pecans. If using pecan halves, break into chunky pieces.
  7. 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.
  8. Let dough rest for 15 minutes to allow the oats to absorb some of the liquid.
  9. 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.
  10. 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.
I use a cookie scoop that measures 2 inch in diameter. You can also use a spoon to portion your cookies. Cookies will bake to a 3 inch diameter.
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.
Recipe by Country Cupboard Cookies at