White Chocolate Blueberry Oatmeal Cookies

4.7 from 6 reviews


For the cookies

  • 1/2 cup butter, room temperature
  • 1/2 cup white sugar
  • 1/2 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
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup old-fashioned oats
  • 2/3 cup white chocolate chips
  • 1 cup fresh blueberries


  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!


*If you prefer a crunchier cookie, omit this