Blueberry Crisp Oatmeal Cookies
Recipe type: Dessert
Makes: 28 large cookies
Summer’s favorite dessert in the form of a buttery, chewy and delicious cookie!
  • 66g (1/2 cup) grams all-purpose flour
  • 78g (1/2 cup) white whole wheat flour
  • 8g (1 teaspoon) baking soda
  • 2g (1 teaspoon) cinnamon
  • 3g (1/2 teaspoon) salt
  • 227g (1 cup) unsalted butter, softened
  • 234g (1 cup, packed) light brown sugar
  • 106g (1/2 cup) granulated sugar
  • 100g (2 large) whole eggs
  • 5 milliliters (1 teaspoon) vanilla
  • 320g (4 cups) old-fashioned oats
  • 250g (2 cups) fresh blueberries
  1. Whisk together flours, baking soda, cinnamon and salt; set aside
  2. In the large bowl of an electric mixer with paddle attachment, beat butter and sugars on medium-high speed until light and fluffy
  3. Mix in eggs and vanilla
  4. Reduce speed to low and gradually add the flour mixture
  5. Once combined, stir in the oatmeal; then carefully stir in blueberries
  6. Chill dough in refrigerator for at least two hours (see note)
  7. Once dough has chilled, pre-heat oven to 350 degrees and line baking sheets with parchment paper
  8. With a large cookie dough scoop (~3 tablespoons), place cookie dough balls about 2-3 inches apart from one another
  9. Bake cookies 15-17 min until edges are golden brown and center still looks slightly underbaked (they will continue to set as they cool)
  10. Slide parchment paper with cookies onto a wire rack and allow to cool completely before eating (see note)
Cookie dough must be chilled at least two hours and may be chilled up to two days before baking
Allow cookies to cool completely and set before removing from parchment paper or they will break and fall apart
Store baked cookies in an airtight container at room temperature up to three days or in freezer up to one month
Recipe by Keep It Sweet Desserts at