Description
Savor these unbelievably soft and chewy blueberry oatmeal cookies, bursting with brown sugar richness and pure vanilla flavor. Easy step-by-step instructions included! (149 characters)
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups old-fashioned rolled oats
- 1 cup fresh or frozen blueberries
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a large bowl or stand mixer, cream together the softened butter and brown sugar until light and fluffy.
- Step 2: Beat in the egg and alcohol-free vanilla extract until well combined. In a separate medium bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 3: Stir in the rolled oats until evenly distributed throughout the dough. Gently fold in the blueberries, being careful not to crush them (if using frozen blueberries, do not thaw them first).
- Step 4: Drop the dough by rounded tablespoons (or use a small cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. Flatten the tops slightly with the back of a spoon if desired.
- Step 5: Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep your finished cookies wonderfully soft for up to four days by storing them in an airtight container at room temperature, perhaps with half a slice of bread inside to absorb excess moisture.
- For a decadent dessert, serve these warm cookies alongside a scoop of vanilla bean ice cream or a drizzle of light lemon glaze to complement the bright blueberries.
- If your cookies lose their fresh chewiness, reheat them briefly in a 300°F oven for 3-5 minutes, or microwave for 10 seconds, to reactivate the butter and sugar.
- To prevent the dough from turning purple or green, gently fold in the frozen blueberries right at the end; overmixing will crush the fruit and cause color bleeding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 medium cookie (approx. 30g)
- Calories: 110
- Sodium: 95mg
- Fat: 5.0g
- Saturated Fat: 2.8g
- Trans Fat: 0.0g
- Protein: 7.0g