white chocolate blueberry oatmeal cookies on wire rack

I have a confession to make. When mixing these white chocolate blueberry oatmeal cookies, I thought they’ll be OK. I didn’t have too much faith in them, nor was I convinced that they should end up on the blog. I mean, they’re nice, but they’re not going to be amazing. Right?

I was so wrong. I left the house for a few hours and got a surprise text from Mum saying “UNBELIEVABLE cookies!!” I came back and tasted them. First one bite, then two more, then before I knew it a whole cookie was gone and I was reaching for a second. Like, ah mee gahd. 

These cookies are as if a blueberry muffin and oatmeal cookies had a steamy love affair. They’re pillowy soft, and the oatmeal lends a natural warmth and heartiness. They’re tasty, chewy, and bursting with flavor. The blueberries are bright and juicy, and bake into these sweet little jewels that keep the whole oatmeal cookie moist.

Sometimes when it’s 85 degrees out, a chocolate chip cookie tastes too heavy. But for a chocolate lover like me, you still want some oompf in your life. So white chocolate chips are a great way to satisfy that chocolate craving while making you feel light and summery. Plus, white chocolate and oatmeal are, like, best friends. Did you know? Oh, you didn’t? They are. I’ve witnessed it before.

white chocolate blueberry oatmeal cookies with milk

Tips for making these blueberry oatmeal cookies

When making these chewy oatmeal cookies, make sure your butter and egg are at room temperature before you add them in. Using room temperature butter is particularly important, because if it’s too cold it won’t whip up properly with the sugar.

Creaming the butter and sugars together until fluffy is an often overlooked step when making cookies. Most people think that once they’re combined you can start adding in the other ingredients. Don’t make that mistake! The butter and sugars need to fluff up and should be slightly pale in color before you add in the other ingredients. This makes for a lighter cookie and makes these blueberry oatmeal cookies taste even better.

You also have to use old-fasioned oats. Steel-cut oats and instant oats won’t fly here, because they have totally different textures than old-fashioned oats (plus, lots of instant oats come pre-flavored, which would make these cookies taste a little odd).

Besides that, there’s nothing especially difficult about these oatmeal cookies! While I love the combination of oats, white chocolate, and blueberries, you can play around with the mix-ins if you want. Dark chocolate chips would make these cookies a little more wintery, and I bet other berries like raspberries would work well instead of blueberries.

white chocolate blueberry oatmeal cookies in a stack

I just ask one thing of you: if you choose to make these, don’t get mad at me if they’re gone in 24 hours. It’s not my fault.

Print

White Chocolate Blueberry Oatmeal Cookies

  • Author: Sarah Fennel
  • Yield: 14 large cookies 1x
Scale

Ingredients

For the cookies

  • ½ cup butter, room temperature
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons flour
  • 2 teaspoons cornstarch*
  • 1/2 teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup old-fashioned oats
  • 2/3 cup white chocolate chips
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
  2. In a standing mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract for an additional minute.
  3. In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in oats and white chocolate chips with a spatula. Once incorporated fully, carefully fold in blueberries, making sure not to break them!
  4. Using a 3 oz cookie scoop, scoop the dough onto the cookie sheet, leaving 2 inches in between each cookie. Bake cookies for 19 minutes, or until just beginning to get light golden brown. Allow to cool on cooling rack before serving!

Notes

*If you prefer a crunchier cookie, omit this

More simple cookie recipes from Broma Bakery:

Chewy Maple Chocolate Chip Cookies

Nutella-Stuffed Gingersnap Cookies

Dark Chocolate Peanut Butter-Stuffed Sandwich Cookies

Brownie-Stuffed Chocolate Chip Cookies

Chocolate Crinkle Cookies

64 comments

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I’m totally going to eat these with my coffee. Because they have oatmeal in them. OK?

Sarah | Broma Bakery
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My step brother just had 2 for breakfast, so…. yes.

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I adore blueberries by themselves so I can imagine that they would be the perfect addition to these sweet little cookies!

Sarah | Broma Bakery
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Oh SO great. I never knew how well they baked up!

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Mmmmm blueberries and oatmeal are a perfect fit! Genius turning them in to a cooke with white chocolate.. I can see why these would be a hit! Oh, and your top photo is just beautiful! Loe your milk containers, angle and bokeh. delicious and beautiful work my dear!

Sarah | Broma Bakery
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Thank you Traci! They were a huge hit. And we need to get together for a photography date at some point! How much fun would that be!?

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I absolutely know I would love these cookies! Oatmeal, blueberries and white chocolate – yes, please 🙂

Sarah | Broma Bakery
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I’m sending some your way right now 🙂

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So I can eat these for breakfast, right? They look beautiful, really, I love the flavor combination in a cookie–genius! 🙂

Sarah | Broma Bakery
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I mean my step brother just did, so I’m going to say yes 🙂

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This is like the perfect cookie for a picnic basket!! Although, I might be having a picnic for one cause I don’t know how I feel about sharing these 😉

Sarah | Broma Bakery
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I didn’t want to share them, either, so I understand completely 🙂

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Yes yes yesssss! I am all about steamy love affairs between muffins and cookies. I’m not going to lie.. I would almost always rather have a moist blueberry muffin with deep blue pockets of berry and crunchy sugary top over a cookie (I know.. I should get that looked at), so these are the perfect marriage for me and the hubs, who will always, always, always take sweets over.. anything, ever. And we both adore white chocolate! But, as you said, dark chocolate can seem so erm, thirst-enhancing in the summer? Yum!

Sarah | Broma Bakery
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Totally! Oh you get it. You always do. You’re like my spirit animal. Ehm, if that’s a thing. Can we make it a thing?

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Blueberries and white chocolate in an oatmeal cookie sounds so good right now! This is a phenomenal recipe, Sarah!

Sarah | Broma Bakery
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Thank you Jen!

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Yes, white chocolate is definitely oatmeal’s best friend! These cookies look FANTASTIC. Reminds me of one of the cookies from Momofuku Milk Bar in NYC.

Sarah | Broma Bakery
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Oooooh, Momofuku is my jaaam!

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These sound fantastic Sarah. Pillowy soft cookies? i’m in!

Sarah | Broma Bakery
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Yes!! Like clouds of cookie goodness 🙂

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I LOVE when a baking experiment turns out better than expected. Major thumbs up to you!!

Sarah | Broma Bakery
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Thank you Dani! It’s the best feeling!

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This sounds like a dreamy combo! I can imagine how chewy these are, and the oat flavor with the blueberry flavor – YUM! These look fantastic, Sarah! 🙂

Sarah | Broma Bakery
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Yes, just like a blueberry muffin!

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Oh my goodness.. these look and sound perfect. This is a steamy love affair I want to promote. And partake in. Ménage à trois cookies are what these little delights are going to be when I’m done with them 🙂 pinning and making these! ♡

Sarah | Broma Bakery
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Oh yes, oh yes. Haha, you’re too funny, Cheyanne!

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Love these cookies, Sarah! Such a great idea to add in blueberries and white chocolate. Pinned!

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Sarah these look like the perfect breakfast cookie for my morning coffee! I sometimes drink three cups in the morning, so that means three cookies! Yay!

Sarah | Broma Bakery
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Hahaha, I love your logic!

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Blueberry muffins and oatmeal cookies are two of my favorites so these are quite possibly the best steamy love affair ever! Totally trying these!

Sarah | Broma Bakery
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Aww, glad to hear it Kelly! You must!

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Those oatmeal cookies look stunning! I totally love the white chocolate and blueberry flavors – sounds yummy!! Pinned 🙂

Sarah | Broma Bakery
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Thank you Christina! White chocolate and blueberry are bffs

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These are so so wonderful. I adore fruit and white chocolate together. I want this now!

Sarah | Broma Bakery
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Isn’t it the best combo? Thanks Jocelyn!

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Blueberries are sooo in season right now, and I’m trying to find every excuse to bake with them. I’m SO glad you posted this recipe, and I never would have thought to pair them with white chocolate. YES, YES, YES to these!

Sarah | Broma Bakery
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Aww, I’m glad you’re inspired Lisa! I loooove blueberries, and find every excuse I can to bake with them!

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These cookies look so good! Love the idea of white chocolate and blueberries – definitely going to try that soon!

Sarah | Broma Bakery
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Thank you Jess!

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These cookies are amazing!! I’ll take four. 🙂

Sarah | Broma Bakery
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Can do and done 🙂

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I’m baking up my second batch of these as I type this. These cookies are DELIGHTFUL which is saying a lot because very few things these days are legitimately delightful. Thank you for the post!!

Sarah | Broma Bakery
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Thank you so much for the kind words Justine! I’m so, so glad you enjoy them. Our household couldn’t get over how good they were, but it’s hard to convey that in writing. All you can say is SO GOOOOOD

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These look amazing! Oatmeal cookies have the best texture and I don’t think I’ve ever seen blueberries in cookies before! 🙂

Sarah | Broma Bakery
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Oh you HAVE to try them 🙂

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It’s so rare to see FRESH FRUIT in cookies but I just love it! That pretty much makes it breakfast, right?

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Could these look anymore delicious! Must try this recipe. Lovely photography as always x

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I just made these – I am a dark chocolate chip fanatic but these are AWESOME. sooo soo good

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I just baked these – I am a dark chocolate chip fanatic but these are AWESOME. sooo sooo good

Sarah | Broma Bakery
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Aww, so glad you enjoyed them Irene! I, too, am a dark chocolate fan, but I couldn’t get enough of these!!

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Do you think this recipe would work with King Arthur’s gluten free flour?

Sarah | Broma Bakery
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Hi Natalie! It should absolutely work. Their GF flour is the best! Hope you enjoy and happy baking!

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these cookies look fabulous! i want to make them a touch smaller, so it makes about 24 cookies or so. would you recommend starting with a 12 minute bake time and watching from there?

Sarah | Broma Bakery
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Hi Laura,

Yes, 12 minutes is my go-to start time for checking for cookies. That will be perfect! Thanks for asking and happy baking!

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I made this recipe the other day. I was trying to find the original recipe that I had used previously that had these ingredients in them, but couldn’t find it, so this one seemed pretty close. 2 people tried this recipe. Myself and my ex boyfriend. He said what I said, they were not his favorite but weren’t too bad! I think what it was, is that our last recipe used sweetened blueberries and this one was fresh. We actually used frozen. While they were very soft and gooey, and chewy! I missed the crunch I got from the original recipe. I most definately am happy that I got to try this one out but for someone who does not consume sugar regularly, I was hoping for a more sweet treat. The cookies were consumed in 3 days between the 2 of us hehehe

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I made these last week and I am making them again this week. People lost their minds over them. Will be a feature recipe at eatmagazine.ca later this week!!!

Sarah | Broma Bakery
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Aww, I’m SO glad to hear that! Thank you SO much for making them, Jill!

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Hi! These look yummy and Id like to give them a try. I have a ton of blueberries but they at all frozen. Do you think they would work?

Sarah | Broma Bakery
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Hi Mimi! I can’t say for sure, because frozen blueberries tend to bleed a lot more than fresh ones. I would suggest letting them come to room temperature, rinsing them, then folding them VERY gently into the batter!

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I love all things blueberry and these cookies are delicious! I have been meaning to try this recipe for quite some time and I’m so glad I finally got around to it. Blueberry and oatmeal is a winning combination and the white chocolate is a nice touch. Thanks for the recipe!

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I’ve made these both according to recipe and with variation- both very tasty and successful. My variations are that I add an extra egg, substitute chocolate chips(for kids), used frozen blueberries and used a tablespoon scoop size to make the batch last longer(again, kids lol). I highly recommend this recipe!

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