Back to Blueberry Oat Cookies

Print Options


Card Sizes

Blueberry Oat Cookies Recipe

Blueberry Oat Cookies Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Blueberry Oat Cookies

Sort By :
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."

bearspaws User ID: 1697139 86498
Reviewed Aug. 2, 2013

"Made the recipe with one tsp of cinnamon, they were excellent, will definitely make again!"

phanchar User ID: 4371945 98266
Reviewed Aug. 1, 2013

"Made these yesterday with fresh blueberries. The cookies were excellent. I was sorry I didn't double the recipe. It was quick and delicious. I especially liked that it used only brown sugar. Made the taste a little bit different and very good."

Clifton66 User ID: 3725563 78723
Reviewed Jul. 1, 2013

"These are awesome!! Will definitely make again. I used frozen blueberries and dark brown sugar. My husband couldn't stay out of them."

Nelly N User ID: 6992163 57100
Reviewed Nov. 25, 2012

"Tasty quick and easy"

wickerpuds User ID: 6929778 80276
Reviewed Oct. 20, 2012

"I can't fairly rate the original recipe because I realized when the craving hit that I didn't have any eggs. I substituted half a banana instead and added 1/4 c. of shredded coconut. They were outstanding! If you consider this as a vegan alternative, cut back on the sugar."

amynicolepoppe User ID: 6164546 40231
Reviewed Mar. 26, 2012

"Not quite sweet enough for my taste. However, I turned half of them over, put a half a large marshmallow on it, warmed up, and topped off with another cookie. mmmmmmmmmm"

sbhkc90 User ID: 1451836 74259
Reviewed Feb. 26, 2012

"Next time I would use the 2tsps of cinnamon. Frozen berries make the dough hard as you wait for the cookies to bake so next time I would thaw them or use fresh (small ones are better) and I might add walnuts or almonds. Big hit at work!"

janet.wallenfang User ID: 2702506 32542
Reviewed Feb. 11, 2011

"These were very good. Better the first day; they were very soft the second day. Take out before they get too brown."

Chevy31691 User ID: 5721947 78719
Reviewed Dec. 24, 2010

"I also added White Chocolate chips it was very good!"

catherinemargaret User ID: 4969915 40190
Reviewed May. 24, 2010

"very delicious!"

Phoebesmomma User ID: 4221375 98265
Reviewed Nov. 11, 2009

"I made these for work and they are delicious. I made a little more heart healthy also. I subsituted half of the all purpose flour with whole wheat flour adn they are great."

Loading Image