Description
Enjoy these chewy White Chocolate Blueberry Oatmeal Cookies that blend the sweet tartness of blueberries with creamy white chocolate chips and hearty oats for a delightful dessert reminiscent of blueberry pie.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 1/2 cups brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups rolled oats
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lightly greasing them or lining with parchment paper to prevent sticking.
- Mix Butter and Sugar: In the bowl of an electric mixer, beat the softened butter with brown sugar until well blended and creamy, forming the base of your cookie dough.
- Add Wet Ingredients: To the creamed mixture, add the vanilla extract and egg. Continue beating until the batter is light and fluffy, ensuring a well-aerated dough.
- Combine Dry Ingredients: Gradually mix in the rolled oats, all-purpose flour, baking soda, and salt until just incorporated, forming a thick cookie dough.
- Fold in Add-Ins: Gently stir in the white chocolate chips and fresh blueberries, distributing them evenly without crushing the berries.
- Portion Dough: Drop the cookie dough by heaping tablespoons about 2 inches apart onto the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes or until the cookies turn golden brown on the edges and firm up.
- Cool: Remove the baking sheets from the oven and let the cookies cool slightly before transferring them to wire racks to cool completely, ensuring they set properly.
Notes
- Use fresh blueberries to prevent excess moisture; if using frozen, thaw and drain them well first.
- For chewier cookies, take care not to overbake; remove when edges are golden but centers are still soft.
- Substitute white chocolate chips with butterscotch or regular chocolate chips for a variation.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
