Chewy White Chocolate Blueberry Oatmeal Cookies that taste just like eating blueberry pie, but so much better!

White Chocolate Blueberry Oatmeal Cookies by The BakerMama

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!

White Chocolate Blueberry Oatmeal Cookies by The BakerMama

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.

White Chocolate Blueberry Oatmeal Cookies by The BakerMama

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
White Chocolate Blueberry Oatmeal Cookies by The BakerMama

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!
White Chocolate Blueberry Oatmeal Cookies by The BakerMama

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!

Irresistible Oatmeal Cookie Recipes by The BakerMama

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 by The BakerMama

White Chocolate Blueberry Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Maegan – The BakerMama
  • 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
  • 11/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. Drop dough by heaping tablespoons about 2 inches apart onto lightly greased baking sheets.
  4. Bake 12-14 minutes or until golden brown. Cool slightly before moving to wire racks to cool completely.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. 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!

  1. 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

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