Description
Soft and chewy oatmeal cookies filled with sweet blueberries and warm cinnamon, creating a comforting homemade treat with a fruity twist.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup fresh or dried blueberries
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the rolled oats, flour, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and smooth.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
- Gently fold in the blueberries and lemon zest if using.
- Scoop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Rolled oats provide the best chewy texture, but quick oats can be used if needed.
- Dried blueberries create a chewier cookie with more concentrated flavor.
- White chocolate chips or chopped nuts like walnuts or pecans make great additions.
- If the dough feels too soft, chill it in the refrigerator for 15 to 20 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen for up to 2 months and thawed at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
