Description
Soft, chewy cookies packed with fresh blueberries and hearty oats, perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir together rolled oats, all-purpose flour, baking soda, and salt until evenly combined.
- In a separate large bowl, cream together softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until well blended.
- Gradually add the dry oat-flour mixture to the butter mixture and stir until just combined.
- Gently fold in blueberries, taking care not to crush them.
- Drop spoonfuls of dough (about 1 to 1 1/2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are light golden and centers look set but still soft.
- Remove from the oven and let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 3 days or freeze for longer storage. For a healthier option, reduce sugar or substitute applesauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg