Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon (optional, but recommended)
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon (if using), and salt. Set the dry ingredients aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the old-fashioned rolled oats until evenly distributed throughout the dough.
- Gently fold in the fresh or frozen blueberries. If using frozen, there's no need to thaw them beforehand; just incorporate them directly into the dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are just set. Baking time may vary depending on your oven.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
For best results, ensure your butter and eggs are at room temperature. This helps create a smoother, more uniform dough. If using frozen blueberries, toss them lightly with a tablespoon of flour before adding to the dough to prevent them from sinking to the bottom. Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg