Chewy White Chocolate Blueberry Oatmeal Cookies that taste just like eating blueberry pie, but so much better!
Amazing Blueberry Cookies
Oh, how we love blueberries around this house! Blueberry pancakes, blueberry muffins, blueberries on our cereal, blueberries in our salads, blueberries in our snack cups. We always have a carton of fresh blueberries in the fridge, cleaned and ready to eat. And now, these White Chocolate Blueberry Oatmeal Cookies. They’re ah-mazing!
Baker was having some buddies over to play and I asked him what he wanted to have as a snack with his friends. He immediately said “cookies”. No surprise! I then asked him what kind of cookies and with a huge smile on his face he said “blueberry cookies”! I thought he was kidding at first because you just don’t see fresh blueberries in cookies very often, but he was dead serious because before I knew it, he was getting the blueberries out of the fridge. I had some white chocolate chips and oatmeal on hand so White Chocolate Blueberry Oatmeal Cookies it was.
And what a treat these cookies turned out to be! It’s like eating blueberry pie, but so much better! The blueberries just melt into these buttery, chewy cookies that are loaded with hearty oats and sweet white chocolate. They were the perfect treat for a house full of busy boys (and their mamas) on a cold afternoon. Baker-man gets full credit for this one!
What Do I Need to Make White Chocolate Blueberry Oatmeal Cookies?
- Unsalted butter, softened
- Brown sugar
- Vanilla extract
- Egg
- Rolled oats
- All-purpose flour
- Baking soda
- Salt
- White chocolate chips
- Blueberries
- Baking sheets
How to Make White Chocolate Blueberry Oatmeal Cookies
- First, preheat oven to 350°F. Then, in the bowl of an electric mixer, beat the butter and brown sugar until blended. Add the vanilla and egg until light and fluffy. Mix in oats, flour, baking soda and salt. Stir in white chocolate chips and blueberries.
- Drop dough by heaping tablespoons about 2 inches apart onto lightly greased baking sheets.
- Bake 12-14 minutes or until golden brown. Cool slightly before moving to wire racks to cool completely. Enjoy!
More Irresistible Oatmeal Cookies
Chunky, chewy, crispy and gooey, these Irresistible Oatmeal Cookie Recipes are as versatile as they are yummy. You’re sure to find something you love!
Easy & delish! If you make these White Chocolate Blueberry Oatmeal Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Recipe adapted from bettycrocker.com
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White Chocolate Blueberry Oatmeal Cookies
- Prep Time: 15 mins
- Cook Time: 14 mins
- Total Time: 29 mins
- Yield: 24
- Category: Dessert
Description
Blueberries and white chocolate are baked into chewy oatmeal cookies that taste just like eating blueberry pie, but so much better!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 1/2 cups brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups rolled oats
- 1–1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F.
- In the bowl of an electric mixer, beat the butter and brown sugar until blended. Add the vanilla and egg until light and fluffy. Mix in oats, flour, baking soda and salt. Stir in white chocolate chips and blueberries.
- Drop dough by heaping tablespoons about 2 inches apart onto lightly greased baking sheets.
- Bake 12-14 minutes or until golden brown. Cool slightly before moving to wire racks to cool completely.
I have made these twice now and both times have spread. Why are they doing this?
Hi Callie! Oh no, I’m so sorry to hear that. They should spread a bit as they bake, but not too much or too thin. With all of the hearty ingredients in these cookies, they should have a nice thickness and chewy texture. Are you sure you followed all of the ingredients and instructions exactly? Maybe your dough is too warm by the time you’re done mixing it and could use some time to chill so it holds its shape better as it bakes? I would recommend refrigerating the dough for about 30 minutes before baking into cookies the next you make them. I hope this helps and that they bake up perfect next time. Enjoy!
I only have 1/2 cup of white chocolate chips can I add 1/2 cup regular chocolate chips to make the full cup in your recipe
Hi Janice! Absolutely! I think the combo of chocolates will taste great in these cookies. Enjoy!
I had a tough time with this recipe. My cookies spread out way too much. I put the dough in the fridge which helped a little. I add a bit extra flour as well.
The flavor was awesome. Any ideas as to what I may have done wrong?
Hi Leigh! Did you follow the ingredients exactly and use rolled oats? Did you use softened butter? Not melted butter? With 2 cups of rolled oats and 1 and 1/2 cups flour, the dough should be very thick and not spread too much more than normal. How long did it take the cookies to bake? I’m also wondering if your oven temperature is correct? Are you preparing the dough in a warm environment? If so, that could make the dough melty before baking which could result in extra spreading. I hope this helps and that you’re able to bake them again soon with greater success. Enjoy!
So yummy!! I just made some and my husband even likes them and he doesn’t like blueberries! Lol
Haha! I love it! I’m so happy to hear! I hope y’all continue to enjoy them again and again.
I made these today with fresh blueberries and they are wonderful! My question is, now that Blueberry season is behind us, could dried blueberries be used as a replacement?
Hi Molly! Absolutely! Dried or frozen blueberries would work great in this cookie recipe. I hope you continue to enjoy!
Could these be made as bars? What variations would I need to make? Thank you!
Hi J! Yes, of course. You could press the dough into a greased or parchment-lined 9×13-inch or 9×9-inch baking pan. They’ll bake for about 20-25 minutes. Enjoy!
Trying for a dessert for tomorrow!
Would it be okay to use frozen blueberries instead of fresh?
Hi Toni! Yes, just don’t thaw them before mixing them into the cookie batter as the thawed blueberries will bleed all through the batter. Enjoy!
Umm, yeah, uh-huh…what everyone else said! These are fabulous! Made them this afternoon…quarantine cookies. What a great combination. I used half light and half brown sugar just because. I also had to use regular chocolate chips instead of white chocolate because it’s what I had. Still wonderful but want to try again with the white chocolate. I’m a new Baker Mama fan! I made your cinnamon swirl banana bread a couple weeks ago (also a quarantine bake time). My only problem is I’m retired and live alone, so whose going to eat all these goodies? Oh, wait, ME! I’ll share some though……
Wonderful recipe! I googled white chocolate blueberry oatmeal cookies because I had the ingredients. I was looking for a dried fruit recipe but found this called for fresh. I never thought that would work In a cookie, however I happened to have a carton. I made these very big so I could have a sweet filling breakfast. I also used dark brown sugar because I ran out of regular. Super good. probably too indulgent for breakfast but so what…
These are the best cookies I’ve ever made. My boyfriend and I are completely obsessed. I halved the recipie and it was perfect we ate every last one.
So great to hear, Brittany! Continue to enjoy 🙂
One of the best cookies I’ve ever made. The combination of the blueberries and the white chocolate chips just set it off. I will definitely be making these again
Can I use Quaker Oats
Hi Sandy! Yes, quaker oats (old-fashioned or quick-cooking) will work great. Enjoy!
Can’t wait to make these! Can cookies be frozen?
Hi, Diana! Yes, they can. To freeze baked cookies: Wrap cookies individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies. To defrost, let them set at room temperature, uncovered. Hope this helps! Enjoy!