Damn Delicious

White Chocolate Blueberry Oatmeal Cookies

Boy am I glad that it is finally Friday. This week was quite long and exhausting, and I cannot wait to relax all weekend. But then the real challenge is getting through work today!

The worst part about it is that I don’t have any more of these cookies! See, that’s the hardest part about food blogging. It’s not the stress of creating recipes, the chase of natural lighting, the potential fires that start in the oven, or the gnarly kitchen wounds from your mandoline. It’s the staring and the drooling of the pictures of the food that you made weeks ago, and then having to write about how amazing the food was without having a plate for yourself!

So that’s what I’m doing here. I had yet another cereal dinner, plus like half a box of cereal without the milk, but I’m looking at these cookies and thinking that I may just bake a batch right now and have that as dinner part two.

I mean these might be the best cookies I’ve ever made in a long time. They had the perfect texture of the slightly crisp edges but it was also incredibly light and fluffy with every bite, along with the juicy blueberries that had an incredible marriage with the creamy vanilla notes of the white chocolate. Plus, oatmeal is healthy, right? Couple that with some blueberries and I call this breakfast!

One year ago: Roast Pork Loin with Bacon and Brown Sugar Glaze

White Chocolate Blueberry Oatmeal Cookies


  • 1 1/4 cups all-purpose flour
  • 3/4 cup old fashioned oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup white chocolate chips
  • 1/2 cup blueberries


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a medium bowl, combine flour, oats, cinnamon, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla and egg until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
  4. Gently fold in chocolate chips and blueberries.
  5. Drop tablespoons of batter onto prepared baking sheet and press down lightly to flatten.
  6. Place into oven and bake until edges are golden brown but center is still moist, about 7-8 minutes.
  7. Remove from oven and cool on a wire rack.

Adapted from Lauren’s Latest.

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  1. Rated 5 out of 5

    These cookies are absolutely amazing! I have made at least five batches since Easter, and I’m about to make another batch! I do double and triple the vanilla and add ground flaxseed to these cookies. They don’t last very long once they come out of the oven.

    • Rated 4 out of 5

      Not a lot of blueberries per cookie if recipe is followed exactly. 1/2 cup of blueberries = 38 of my blueberries = less than 1.5 berries per cookie. I omitted the berries from the cookie dough (would be difficult to mix them in without dough turning purple) and made the cookies bigger (55 grams each makes about 12 cookies total), then pressed 5 berries into each cookie, similar to illustration above, which required more than 3/4 cup of berries. Bake time is about 15 minutes with this size, and yielded a good result.

  2. Rated 4 out of 5

    These cookies come out delicious, but I had to adjust oven temperature and cooking time. 8 minutes at 350 and they were still balls of raw dough. I copied the baking directions from a different oatmeal cookie recipe and cooked them at 375 for 12-14 minutes and it yielded delicious chewy cookies that are just golden brown around the edges.

  3. Would the ingredients and baking time be the same if I opted for raisins instead of blueberries?

  4. Rated 5 out of 5

    This is my favorite cookie recipe!

  5. Rated 5 out of 5

    Only problem with this reciepe is that the batter is much too stiff to fold anything in, especially blueberries which are so delicate, without crushing them.  Other than that, they are delicious!

  6. Rated 5 out of 5

    Someone made these for a cookie exchange, I had to get the recipe. These are delicious, exactly my type of cookie. Making a batch of them right now for a potluck. LOVE these!

  7. How do your blueberries look like they do on top of the cookies when the recipe calls for them to be folded in? Did you place additional blueberries on the top of the cookie after flattening on the cookie sheet?

  8. Do you use fresh or dry blue berries for this? If they’re fresh, don’t they squish in the dough when you mix it? 

  9. How many cookies does this make?

  10. Heaven is made of these cookies! I know it’s been a mystery but we’ve figured it out by “Streets of Gold” I sincerely hope it’s really “Streets of These Cookies”