It's fun to make these cookies at the height of blueberry season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
18
Yield:
18 servings
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.

    Advertisement
  • Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts

152 calories; protein 2.1g; carbohydrates 23.2g; fat 5.9g; cholesterol 23.9mg; sodium 140.1mg. Full Nutrition
Advertisement

Reviews (63)

Rating: 5 stars
11/30/2009
These cookies worked out nice. A few pieces of advice. When using berries(frozen or fresh) toss in a bit of flour before adding them, it will minimize the bleeding of the blue color into the whole cookie. Also just gently stir them in w/ a wooden spoon. This will also help from spreading too much color. To answer one reviewer, if you would like to incorporate flax into your cookies ground flax makes an excellent egg substitute. I use it almost exclusively in cookies and muffins. Just add 1 tablespoon ground fax to 3 tablespoons water (this is equal to 1 egg) let sit about 5 min. and vola! perfect egg substitute and healthy cookies! Oh, whole wheat flour works great in these cookies. Read More
(47)
Rating: 4 stars
12/27/2008
Excellent cookies. Thanks for the twist on an old favorite. I will look for smaller blueberries next timem, mine were too big and enabled the cookies to fall apart a bit. Read More
(9)
Rating: 4 stars
04/17/2007
I gave these four stars because the basic recipe produced a very good cookie - it set up nicely and had a great, soft texture. I used frozen blueberries, and the juice of course turned the cookies blue, which I was expecting, but they also made it quite difficult to keep the cookies together - they kept falling apart while forming them. But I loved the combination of flavors, and think I will try these again with dried blueberries instead to prevent the juice from running and help keep them together. Read More
(7)
Advertisement
Rating: 3 stars
02/09/2009
The dough was very easy to work with but the blueberries didn't really cook down enough for my liking (or most of my family's liking). I think I might use the dough and make thumbprint cookies with it and fill it with strawberry jam. Read More
(6)
Rating: 5 stars
02/11/2009
I thought these were fantastic, and my husband loved them too! They didn't last too long - made me wish I would have bought more blueberries when they were on sale so I could make more! I threw some dried cranberries in, which added a nice slightly chewy contrast to the soft juicy blueberries. I forgot to add the cinnamon, but they were still great. Read More
(5)
Rating: 4 stars
08/10/2008
I make these with fresh huckleberries and they were delicious! Read More
(4)
Advertisement
Rating: 3 stars
07/13/2009
Good flavor, but mine were overly moist and literally falling apart. I think this is because I only had old-fashioned oats to use. If I made this again, I would either use quick or double the amount for old-fashioned oats. Read More
(4)
Rating: 5 stars
07/09/2010
These cookies were wonderful! They didn't last too long after they were baked :). Thanks for sharing. Read More
(4)
Rating: 5 stars
09/16/2011
These cookies are delicious! I used a mix of light and dark brown sugar (what I had on hand) and fresh blueberries and they turned out perfectly. I also baked them on parchment, which I'd highly recommend because the cookies are so moist they can spread a little too much on a straight baking sheet. I also (2nd time) rolled the blueberries in flour as another reviewer suggested before putting them in the batter, which I think really helped them stay together. Definitely make these cookies - everyone will thank you! Read More
(4)