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Blueberry Oatmeal Chocolate Chip Cookies are deliciously thick, soft, and chewy oatmeal cookies that are perfectly spiced and stuffed full of fresh blueberries!

Blueberry Chocolate Chip Cookies

Ashley
Blueberry Chocolate Chip Cookies are deliciously thick, soft, and chewy cookies that are perfectly spiced and stuffed full of fresh blueberries!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 11

Ingredients
  

  • ● 8 tablespoon unsalted butter softened to room temperature (½ cup)
  • ● ½ cup white granulated sugar
  • ● ¼ cup brown sugar
  • ● 1.5 teaspoon vanilla
  • ● ¾ cup fresh blueberries or frozen
  • ● 1 large egg
  • ● 1 ½ cup flour
  • ● 1 teaspoon baking soda
  • ● 1/2 teaspoon salt
  • ● ½ cup good quality semi-sweet chocolate chips

Glaze

  • Handful of fresh blueberries or purple food coloring as needed
  • ¾-1 cup Powdered sugar

Instructions
 

  • Preheat oven to 350 F.
  • In a large mixing bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
  • Add egg and vanilla. Mix on low until combined and then set aside.
  • In a separate large bowl, combine sifted flour and baking soda, salt. Whisk to combine and add to wet ingredients gradually. Add 1 cup at a time, beat on low until combined, and then continue with the next batch.
  • Mix until ingredients are almost combined with little to no lumps.
  • Stir in chocolate chips and then very gently mix in the blueberries. If the batter is too sticky, refrigerate it for 15-20 additional minutes.
  • Scoop 2 tablespoonfuls of dough, rolling it into about 2 inch balls.
  • Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
  • Bake for 10-12 minutes (the time varies due to different ovens).
  • The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft and buttery.
  • Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack (line a sheet parchment paper or foil underneath to catch the glaze drippings later).
  • Glaze. In a small mixing bowl smash the blueberries until smooth, carefully strain the juice out into a separate bowl. Add powdered sugar and whisk until combined.
  • The texture should be thick, but thin enough to pour. You can test on one cookie first and see how it sets, if it doesn’t have enough color add more sugar and/or food coloring. Drizzle the cookies with purple glaze using a fork or teaspoon. Let cool completely before serving. Enjoy!

Notes

 
Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie you can achieve. You can make these cookies only with white sugar, they will still taste good but there will be a difference in texture.
 
I prefer to use fresh blueberries in cookies simply because they have the best texture after baking.  The berries are not cooked through (which we don’t need in these cookies) as we only bake the cookies in the oven for 10-12 minutes. Frozen berries will still taste good but after thawing and baking the texture will change a lot.
 
These cookies will not keep fresh for long due to the fresh berries in them. I highly recommend consuming in 1-2 days and keeping the leftovers sealed in the fridge for max of 3 days.
Tried this recipe?Let us know how it was!