Ingredients for Blueberry Oat Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Quick Cooking Oats
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups fresh or frozen blueberries
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How to Make Blueberry Oat Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups rolled oats, 1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently stir in 2 cups fresh or frozen blueberries.
- Drop by rounded tablespoons (about 2 tablespoons each) onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
307g
Fat
102g
Carbs
46g
