Best Chewy Blueberry Oatmeal Cookies
Soft and chewy oatmeal cookies loaded with juicy fresh blueberries.
Ingredients
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the egg and mix until well combined, then add the egg yolk and mix again until smooth. Stir in the vanilla bean paste until evenly blended.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain.
- Add the rolled oats and fold them into the dough with a spatula until evenly distributed.
- Gently fold in the fresh blueberries, taking care not to crush them more than necessary.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, or until the edges are lightly golden and the centers look slightly soft and puffed.
- Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer them carefully to a wire rack to cool completely.
Notes
- Make sure the butter is soft but not melted so the cookies stay thick and chewy.
- If the dough feels very soft, chill it in the refrigerator for 15 to 20 minutes before scooping to help the cookies hold their shape.
- If the dough feels very soft, chill it in the refrigerator for 15 to 20 minutes before scooping to help the cookies hold their shape.