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.
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.
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.
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
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.
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!
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!