Blueberry Oat Cookies Recipe
Blueberry Oat Cookies Recipe photo by Taste of Home
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Blueberry Oat Cookies Recipe

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It's fun to make these cookies at the height of blueberry season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch. —Elaine Gelina, Ladson, South Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup fresh or frozen blueberries

Nutritional Facts

2 each: 151 calories, 6g fat (3g saturated fat), 25mg cholesterol, 166mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.


  1. In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.
  2. Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Blueberry Oat Cookies in Best of Country Cookies 1999, p41

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greatwithoutgluten User ID: 6330173 257888
Reviewed Dec. 9, 2016

"These were good. Nice variation on regular oatmeal cookies."

ardy bare User ID: 4495741 235157
Reviewed Oct. 18, 2015


angialexander22 User ID: 8336126 224833
Reviewed Apr. 14, 2015

"I just made these cookies they were so easy and super delicious very soft but if you cook them just right there easy to pick up I used 2 teaspoons of cinnamon which I thought really set off the cookies also used A good brand of frozen blueberries because that's what I had in the freezer I think this is an awesome recipe and definitely recommend it"

emersojo81 User ID: 8144413 214298
Reviewed Dec. 8, 2014

"I've made these twice. Both times in bar form using gluten free flour and old fashioned oats. I added a little flax as well. First time I cut back the sugar a bit (3/4 cup) and they were way too sweet. I topped them with plain yogurt and they made an excellent breakfast. Second time I cut back the sugar even more (1/2 cup) and topped them with almonds and coconut. Served with a little plain yogurt and they are excellent. If you cut back the sugar they make a great breakfast. I hate breakfast so I'd call these a success."

Cheryldxoxo User ID: 8041969 98271
Reviewed Oct. 18, 2014

"These are the best oatmeal cookies I've ever made. I've added 2 teaspoons of cinnamon, and In lieu of blueberries, I've added dried mixed berries and walnuts. Delicious!!!!"

keatinkp User ID: 5490896 78724
Reviewed Sep. 15, 2014

"Was looking for something to do with all of the blueberries from our high bush blueberry bushes. These are really easy to make, look just like the picture and are absolutely delicious! As others have stated, they are VERY soft and crumble really easily (especially after the first day). But the taste is absolutely wonderful. I put the crumbles in a small bowl and squeeze a few together and then pop them in my mouth! Only use one tsp of cinnamon and that is perfect for us!"

kbabe819 User ID: 3846515 86507
Reviewed Sep. 2, 2014

"I give 4 stars because the texture is a bit soft. You can't just pick up a cookie as a whole unit, it crumbles apart because it's too soft. (especially on day 2) But the taste is outstanding. I ended up crumbling them over a scoop of vanilla ice cream."

IndianaAnnie User ID: 7780439 42683
Reviewed Apr. 27, 2014

"I was in the mood for an oatmeal cookie with blueberries and this recipe is perfect. They look exactly like the photo. Did not spread out flat and are soft and chewy. Followed the recipe exactly, using a tsp and a half of cinnamon, but next time will use 2 tsp. Love cinnamon."

JinB User ID: 7636226 78579
Reviewed Jan. 26, 2014

"These are outstanding--a real favorite!"

rhip User ID: 1909667 203687
Reviewed Aug. 9, 2013

"I love the taste of these cookies. I followed the recipe to the 'T' and they do not look like the picture. Mine were flat as pancakes. Next time I'll use butter and Crisco. Less butter and more Crisco."

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