Blueberry Almond Oatmeal Cookies
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These chewy and soft blueberry almond oatmeal cookies are super delicious and full of flavor. They’re a fun twist on a classic cookie!
As often as I make my favorite chocolate chip cookies (at least once a week!) I would say that oatmeal cookies are near the top of my list of favorite cookies. I love the texture, with crisp edges and a chewy center, and that they just feel wholesome and comforting. Much to my family’s dismay (since I’m the resident cookie baker), I much prefer oatmeal raisin cookies to oatmeal chocolate chip cookies. It doesn’t make sense, even to me! I love chocolate chip cookies and I love oatmeal cookies, but the combination is just NOT IT for me. Thankfully, I recently came up with this recipe for blueberry almond oatmeal cookies, and now everyone is happy! They’ve got a hint of blueberry muffin flavor, with the chewy and crisp oatmeal cookie texture that I love. Best of all, they’re easy to make and the recipe makes a ton!
I made these cookies with a somewhat expensive small bag of sweetened dried blueberries from the grocery store, but afterwards I found that Costco has a much better price for dried blueberries. Since I plan to make a lot of these cookies in the future, I will definitely be buying the Costco-sized bag in the future!
These cookies spread quite a bit as they bake, so you will want to give them extra room on the baking sheet. I prefer to refrigerate the dough for 30-60 minutes to make them a little less likely to spread, but if you’re in a big hurry, you can skip the chill time. These cookies will keep for up to a week if stored in an airtight container, and they’re perfect for lunchboxes. They are so good!
Blueberry Almond Oatmeal Cookies
Print Recipe
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups flour
- 2 3/4 cup old-fashioned oats
- 3-4 ounces dried blueberries
- 1/2 cup sliced almonds
Instructions
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar. Add the eggs and vanilla, and mix well.
- In a small bowl, whisk together the baking soda, baking powder, salt, flour, and oats. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries and almonds.
- Cover and chill the dough for 30 minutes (or up to overnight). Preheat the oven to 350 and line 2-3 baking sheets with parchment paper.
- Scoop the dough into one inch balls on the prepared baking sheets. Bake 10-12 minutes, or until lightly browned.
