Crispy Blueberry Oatmeal Cookies

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It’s Christmas cookie season! Everyone is so excited!! I’m trying to blend in and pretend that I’ve been baking cookies for Christmas all my life!!!

But that’s not exactly true. Actually that’s about as far from true as Russia is far from Alaska. I remember just two kinds of cookies around the Christmas holidays; a buttery almond cookie and a spice cookie. These cookies didn’t come out of Mom’s oven, either.  They came from the Greek market, or from random Greek friends dropping by for a visit. It’s sad, I know, I feel sorry for me too. As wonderful a cook as my mother was, she was not a baker. I think this lack of baking talent must be genetic, because it has only been through sheer force of will, perseverance and the ability to overcome absolute failure that I have managed to produce baked goods from my oven that are suitable for human consumption.

There is one advantage to my lack of Christmas baking tradition; I can bake any kind of cookie I want, call it a Christmas cookie, and nobody is going to argue with me about it.  At least not where I can hear them. So this year I made oatmeal cookies, and you know what?  I’m going to make ‘em again. For Christmas. Because I can.

oatmeal blueberry cookies

First off you need to get yourself some of these little pretties. I saw these dried blueberries at the supermarket about two months ago and I got so excited that I bought a package. Then I left them on the counter for a few weeks while I tried to decide what to do with them, moving them around every time I had to clean the counter. When that got old,  I relocated them to the refrigerator because it seemed like the right thing to do. Last week, epiphany struck in the form of a recipe for crispy oatmeal cookies that came across my computer screen.

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The cookies are light, crisp and simply flavored with a little vanilla, which is the perfect canvas to showcase the slightly tart and sweet dried blueberries.

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If you don’t have a cookie scoop, you really need to get yourself one. They come in all sizes and are the perfect tool for making cookies and meatballs, and for filling empanadas, wontons and potstickers. The one I used here scoops one tablespoon.

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The cookies crisp up nicely once cooled, and if you can manage not to eat them all, they will keep for at least a week in an airtight container.

Crispy Blueberry Oatmeal Cookies
makes about two dozen cookies
Adapted from an
Adaption of The Art and Soul of Baking by Cindy Mushet.

1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/4 cup plus 1 tbsp granulated sugar
1 egg
1 tsp pure vanilla extract
1 cup unbleached all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup old-fashioned rolled oats
1/2 cup dried blueberries

Preheat the oven to 350°F. Line baking sheets with parchment paper or a silpat. With a mixer, cream together the butter and the two sugars until smooth, about 2 minutes. Add the egg and vanilla and mix well. In a second bowl, whisk together the flour, baking soda, baking powder, and salt. Add this mixture to the butter and sugar and mix until just incorporated.  Do not over mix.  Stir in the oats and blueberries until just until combined. Using a tablespoon scoop or a spoon, place dough in mounds on the prepared baking sheets, about 2 inches apart. Bake one sheet at a time for 15 to 16 minutes, or until the cookies are golden brown. Transfer to a wire rack and cool completely.

Printable Recipe

16 comments to Crispy Blueberry Oatmeal Cookies

  • Keep for a week????

    Who’s household are you talking about… I may just dig into the batter and to heck with the baking part. These sound wonderful

  • Dried blueberry is something new to me. I hope I’d be able to buy some. Or else I might use dried cranberries instead!
    Thanks for sharing.

  • lovely cookies! I have never seen dried blueberries before.

  • Great idea to use blueberries instead of raisins. These look wonderful.

  • Karen

    My Year on the Grill: I know. Mine didn’t even last 3 days… I was guestimating 😉

    Lululu: Cranberries would be delicious. And then it would be a *real* Christamas cookie 😀

    Jessie: As Lululu said, you can sub another dried fruit. 🙂

    Vegetable Matter: They were! Thanks.

    Kristin Rimkus: Thanks, and yes, they were yum 🙂

  • You go girl! I’m not much of a baker and it’s not genetic. My mom baked and baked and baked, and then after she fried up some chicken, she’d bake some more. My New Year’s Resolution is to bake more (without gaining weight) Love this idea. Oatmeal cookies are my absolute favorite and the blueberries?????? Genius! Well, ok, Fabulous idea! Thanks for the post.

  • Leslie

    I bought dried blueberries a couple of months ago to use in homemade granola. They are still being moved about on my counter.

    I am curious to know what was the consistency of them after baking? Did they reconstitute? Or were they more like raisins?


    • Karen

      The blueberries stay chewy, very much like raisins 🙂 This cookie is expecially crunchy, which works well with chewy, dried fruits.

  • G’day. I’m having trouble with your blog. I can’t see the photos. Is everyone having this problem? I have been having trouble with my computer lately, so I’m not sure if its my Internet connection or if its your website. Thanks!

  • John

    Your cookies look great. I’m not understanding you sugar call. Your asking for 1/4 cup plus a tbsp granulated sugar. Is that all the same type of sugar?

    • Karen

      Hi John

      It’s 1/4 cup plus 1 tbsp, both of granulated sugar. Or if you want to make it easier, it’s a total of 5 tbsp of granulated sugar.

      Hope this helps!

  • Dee

    I used 1/4c dried blueberries and 1/4c dried cherries, leaving all the rest the same. They were wonderful. These will be my standout “4th of July Holiday Cookie”.

  • Mahin

    Thanks for sharing this great recipe! What if I use frozen blueberries? Does it work, too?

  • Aryana

    tried these today, for first time. i was skeptical because of previously making blueberry muffins and the recipe called for WAY TOO MANY blueberries.

    after looking at this recipe, i felt that a 1/2 cup of blueberries would be too much and taste like nothing but a blueberry (like my muffin). So I reduced them to 1/3 cup. They turned out GREAT!

    I did not put in salt, but everything else it calls for, I did.

    The time is my oven matched the time on the recipe. it did take 15 minutes to brown.

    Overall, this is a good recipe.

  • Aryana

    forgot to mention, i used frozen blueberies. They worked fine. i defrosted them for about 20 seconds.

    my cookie turned blue because i mixed the blueberries a little too much but i read from some other review that adding a bit of flour and mixing with a wooden spoon helps. it did help but just doesn’t need much mixing or it happens regardless.