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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

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

Reviews for Blueberry Oat Cookies

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Reviewed Oct. 18, 2015


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"

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."

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!!!!"

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!"

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."

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."

Reviewed Jan. 26, 2014

"These are outstanding--a real favorite!"

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."

Reviewed Aug. 2, 2013

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

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."

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."

Reviewed Nov. 25, 2012

"Tasty quick and easy"

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."

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"

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!"

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."

Reviewed Dec. 24, 2010

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

Reviewed May. 24, 2010

"very delicious!"

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."

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