Not your ordinary oatmeal cookies! Blueberry White Chocolate Oatmeal Cookies are bursting with dried blueberries and chunks of white chocolate. It makes these oatmeal cookies fabulous. A slightly plump oatmeal cookie with a hint of cinnamon and crispy edges. A great treat and a nice change from the ordinary.
Not only have dried blueberries taken over my cookies, I also use them in my granola, muffins and snack mixes. Anywhere you might think to use dried fruit is where you’ll want to throw in a handful of plump and chewy blueberries. The blueberries are fantastic with the white chocolate in these cookies, but equally delicious in granola with yogurt too. They are my new favourite dried fruit and I’m putting them in everything these days. I hope you enjoy them as much as I do!
Recipe source for Blueberry White Chocolate Oatmeal Cookies: Compelled To Cook
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups large flake oatmeal
- 1 1/2 cups dried blueberries
- 1 1/2 cups chopped white chocolate or white chocolate chips
- Preheat oven to 350℉. Whisk together flour, baking soda, cinnamon and salt. In a large bowl using a wooden spoon or stand mixer fitted with a paddle attachment cream together butter and both sugars. Add eggs one at a time, then add vanilla mixing until fully incorporated. Stir in flour, then add oatmeal, white chocolate and bluberries, mixing until just combined.
- Line baking sheets with parchment and using approximately 2 tbsp of dough place onto sheet leaving at least 2 inches between cookies. Flatten each cookie slightly with the palm of your hand or bottom of a glass. Bake for approximately 12 minutes in centre of oven. Remove from oven and allow to rest on tray for 3-5 minutes. Remove with a spatula to a cooling rack.
It is best to bake only one or two trays at a time in the centre of the oven.