Chewy Blueberry Oatmeal Cookies

Blueberry+cookiesIt wasn’t raining when we woke up this morning, but the mist was so heavy it was like the clouds stretched all the way to the earth. W said, as we drove to the beach, that it was just sparkles falling from the sky.

At the north end of Chesterman, when the tide is ultra low (there are two low tides per day – the first much lower than the other), caves are revealed around the point whose access is most often obstructed by water. Early in the morning though, at this time of year, the tide backs off enough to let us around the end of the rock and through the caves, even the smooth-walled one that’s just wide enough to fit us walking in single file and cuts straight through barnacle-covered rock (you’ll have to duck toward the end) to the sea anemone-filled tide pools on the other side.

Later, we made cookies. There are plenty of BC blueberries around right now, and the question of whether or not blueberries would go well in cookies (why should they be limited to muffins?) arose. Only one way to find out.

Chewy Blueberry Oatmeal Cookies


Yields1 Serving

1/4 cup butter, softened
1/4 cup canola oil
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1 1/2 cups old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) fresh blueberries


Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg ad vanilla.


Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle.


 1/4 cup butter, softened
 1/4 cup canola oil
 1 cup packed brown sugar
 1 large egg
 1 tsp. vanilla
 1 cup all-purpose flour
 1 1/2 cups old-fashioned oats
 1 tsp. baking soda
 1/4 tsp. salt
 1 cup (or so) fresh blueberries



Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg ad vanilla.


Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle.

Chewy Blueberry Oatmeal Cookies

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38 comments on “Chewy Blueberry Oatmeal Cookies

  1. colesangel
    July 29, 2010 at 9:33 pm

    of course blueberries belong in cookies!! YUM
    and the caves sound cool 😀
    and i have the best picture of the mist in my head now …W’s ‘sparkles’ will stay with me thank you 😀 😀

  2. Recipe for Delicious
    July 30, 2010 at 5:47 am

    I would never have thought to try blueberries in cookies. Crazy because now that you’ve done it, it seems like the most logical thing in the world! Great recipe!

  3. Tiffany
    July 30, 2010 at 6:37 am

    Yum, we will have to make these! Our favorite combination right now is cranberries, oatmeal and choc. chips.

    Love the images of the island – makes me want to come up and visit!

  4. Lana in South Mountain (ON)
    July 30, 2010 at 7:02 am

    They look goooood!
    Chesterman Beach…sigh. Daydreaming….

  5. Kate
    July 30, 2010 at 9:13 am

    Oatmeal cookies are a favorite at our house…adding blueberries…over the top!

  6. Cheryl
    July 30, 2010 at 9:52 am

    Oh, I remember those caves! Of course, we didn’t bake after exploring them. Not cookies at least…

  7. Denese
    July 30, 2010 at 9:57 am

    When you get to SoBo, please ask if a cookbook is in the works yet ………….. or beg the recipe for the Key Lime pie.

  8. Tara
    July 30, 2010 at 11:05 am

    Oooh..blueberries in cookies!!!

  9. Avery
    July 30, 2010 at 2:11 pm

    Could you use quick oats in these? Not sure what the difference is (other than the size of the flakes)… otherwise I have all of the ingredients including blueberries I have to use up!

  10. Carolyn
    July 30, 2010 at 3:50 pm

    Would it be reasonable to think that any oatmeal cookie recipe would work with blueberries? I would love to use your recipe from OSC with less fat.

  11. Sue (London, ON)
    July 30, 2010 at 4:00 pm

    Made these today and they are amazing! Thanks Julie!

  12. JulieVR
    July 30, 2010 at 4:47 pm

    Carolyn – for sure! Just swap them for the chocolate chips, raisins or other additions.

  13. Barb
    July 31, 2010 at 1:46 pm

    The photos are great Julie! The cookies look awesome.

  14. Carolyn
    July 31, 2010 at 6:03 pm

    Oh my. I couldn’t sleep last night for wanting to make these cookies. They didn’t disappoint. Unbelievably good.

    • Regina
      April 28, 2023 at 3:56 pm

      Could you give an estimate on how big your “scoop” would be? 1 tbsp, or 2 tbsp? Also, if i wanted to use dried blueberries, would i just use 1/2 cup?

  15. Stacey
    July 31, 2010 at 6:46 pm

    Omigosh! Omigosh! Omigosh!! I made these about an hour ago, and they are to DIE for!!! I had a 10lb box that we picked today, I’m going to turn them all into cookies! Forget the pies and tarts and jam! YUMMM!!!!

  16. JulieVR
    July 31, 2010 at 6:51 pm

    Wow, I’m so glad you guys like them!!

  17. Amy @ Simply Sugar & Gluten-Free
    August 1, 2010 at 8:21 pm

    I’ve never used canola oil and butter in my oatmeal cookies but I am going to try it and see how they turn out. I also love that you’ve been singing the praises of canola oil lately. Sometimes it gets a bad rap but it’s healthier, it’s so easy to find in the store, and it’s affordable.

  18. Avery
    August 1, 2010 at 11:45 pm

    Made these on Friday, and they were a big hit (although the baking time for me was more like 15-17 minutes because I made them quite large). Thanks, Julie!

  19. JulieVR
    August 2, 2010 at 12:25 am

    Avery – sorry, I never answered your quick oats question – yes! I just happened to use old-fashioned in mine. And sorry – I thought I had updated it to say 15 minutes baking time.. perhaps it was just in my head? Thanks for catching that! they did take a bit longer to bake. I’m all about big cookies too.

    Amy – yes, I’m a huge canola oil fan – I’ve always used it as my all-purpose cooking oil. It’s local, inexpensive, contains omega 3s (11% – olive oil has just trace amounts) and less than half the saturated fat of olive oil. Love the stuff!

  20. Sandy
    August 4, 2010 at 7:45 pm

    Julie – thanks for this fantastic recipe! We love these cookies. I posted the link on FB and some of my friends have also tried it now too. Love hearing your hints on CBC – keep up the good work.

  21. JRM
    August 10, 2010 at 9:59 am

    I know what I’m doing in a few minutes! I’m going to try boosting the fruit content a bit by halving the canola oil and butter and replacing it with apple sauce, but if it isn’t delicious I’ll go with the original recipe, which looks awesome.

  22. Amy
    August 12, 2010 at 3:03 pm

    Just stumbled upon this recipe via Google…looks yummy! What exactly is the difference between old fashioned oats and quick oats, and does it make a difference to the recipe?

  23. Amy
    August 12, 2010 at 6:43 pm

    So I dove in and decided to bake these and I think they’re turning out okay except I’m having trouble with the consistency. (I’m a total novice baker!) If I don’t cook them enough they fall apart but if I cook them more they are a little dry. Is there a way to moisten them but still have them cook thoroughly?

  24. Morgan
    August 13, 2010 at 2:56 pm

    Great cookies, I forgot to put the cinnamon in but they still tasted incredible. I had 4 before they were even fully cooled! I also substituted the canola oil by using a 1/2 cup butter, they still came out great 🙂

  25. JC
    August 29, 2010 at 12:05 pm

    I just tried this recipe and it turned out fantastic! Thanks!

  26. another Julie
    May 12, 2011 at 10:48 am

    I stumbled onto your website and I am so glad I did! Made those incredible blueberry oatmeal cookies and everyone loved them, including my husband, who usually doesn’t like blueberries. I am making them again for my daughter and her husband tonite. I will check out your other recipes for the main course. Thanks again!

  27. Angela
    August 4, 2011 at 8:08 am

    I had some fresh blueberries from the farmers market and was looking for something beside muffins to make with the berries. I came across your recipe for Blueberry Oatmeal cookies. I added pecan pieces to the recipe. The cookies were amazing! My husband suggested they be served warm with vanilla ice cream – sounds like a plan!

  28. Megan
    August 21, 2011 at 11:24 am

    Hi, I dont know where you live it look beautiful !!! my daughter and I made your cookies today ( it was her first time ever ! ) and they were awsome !! Thank you so much 🙂

  29. Kathryn
    August 30, 2011 at 11:08 am


    I’ve made these cookies twice now and LOVE them. The problem is, I can’t find a way to store them that doesn’t make them completely soggy? I’ve ruined 2 perfectly good batches now after raving about them to my family, but by the time they get to them they’re always a soggy mess. What should I be doing?

  30. Phil Baucom
    October 13, 2011 at 6:21 pm

    I tried your recipe tonight, only with a little variation.

    I substituted apple sauce for the butter, used a little less oil, used whole wheat flour instead of AP, and added about a tablespoon of cinnamon.

    They turned out great! Thanks for the recipe and idea.

  31. Paulina Rodriguez
    July 8, 2013 at 8:48 pm

    Thank you for your recipe Julie! The cookies are delicious! I added a bit of almond for texture and flavour, turned out great. These blueberry munchkins won’t last long.

  32. dolores3b
    January 26, 2014 at 12:02 pm

    Thank you Julie for a superb recipe…I’ve just finished making my second batch; this time I doubled it. I changed things a little this time. I used a mix of 1/2cup almond flour, 1/2cup whole wheat with 1cup of white flour. They turned out great!

    PS: also added some walnuts…I add nuts to everything LOL

  33. Laurie
    August 28, 2016 at 2:46 pm

    I just made these cookies and my whole family LOVES them. They are moist and not too sweet. We just returned from a vacation on the coast of Maine and I bought Maine wild blueberries fresh on the side of the road in Wiscasset. Thanks for a great recipe. I look forward to trying more!

    • Julie
      August 28, 2016 at 9:03 pm

      That’s so great to hear! And wow – I’d love to go picking wild blueberries!

  34. denise carney
    June 6, 2019 at 2:04 pm

    has anyone tried these with frozen berries?

    • Julie
      June 6, 2019 at 3:47 pm

      They should work just fine – just add them frozen, don’t thaw them first!

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