Blueberry Cinnamon Oatmeal Cookies have a chewy and crispy texture from old-fashioned oats, sweet dried blueberries, warm cinnamon chips, and a light crunch from the walnuts. I like using old-fashioned oats because they give the cookies a hearty texture, but I've also used half old-fashioned and half quick oats, and they still turn out great. The finished oatmeal cookie reminds me a bit of an English breakfast biscuit and is a delicious addition to my Fall Cookies collection.
Most people think of raisins when it comes to oatmeal cookies, like in my Spiced Oatmeal Raisin Cookies but this time I used dried blueberries for a fruitier twist. I added walnuts for a little crunch and nutty flavor.
I also had half a bag of cinnamon chips, which pair really well with oatmeal. If you enjoy that warm cinnamon flavor, you might also like my Maple Cinnamon Iced Oatmeal Cookies. Apples and cinnamon are a favorite combination, but I really like how the cinnamon chips taste with the dried blueberries in these cookies. For another way to bake with dried blueberries, try my Blueberry Lemon with Mascarpone Cookies, where bright lemon and creamy mascarpone complement the sweet blueberries.
A Quick Look: Blueberry Cinnamon Oatmeal Cookies
Recipe Name: Blueberry Cinnamon Oatmeal Cookies
Ready In: About 1 hour (including chill time)
Yield: 24 cookies
Texture: Chewy and crisp with hearty oats and crunchy walnuts
Flavor Profile: Sweet dried blueberry, warm cinnamon, and nutty walnut
Difficulty: Easy
Why You'll Love These Cookies
- 🫐 Dried blueberries: Add a sweet, fruity flavor without adding extra moisture to the oatmeal dough.
- 🍂 Warm cinnamon: Cinnamon chips add little bursts of cinnamon throughout every bite.
- 🌾 Hearty oatmeal texture: Old-fashioned oats give these cookies a chewy, slightly crisp texture that reminds me of an English breakfast biscuit.
- 🌰 Walnut crunch: Chopped walnuts add just enough crunch and a mild nutty flavor.
Ingredients
- Old-Fashioned Oats: I prefer old-fashioned oats for their heartier texture, but I have also made these cookies using half old-fashioned and half quick oats with great results. This is a handy option if you don't have enough of one kind.
- Vanilla Bean Paste: I like using vanilla bean paste for its rich vanilla flavor, but vanilla extract can be used instead if that is what you have on hand.
- Cinnamon Chips: These add little bursts of warm cinnamon flavor throughout the cookies. I usually find cinnamon chips more readily in stores during the fall and winter baking season, so I like to pick up a bag when I see them.
- Dried Blueberries: I use sweetened dried blueberries because they add blueberry flavor without adding extra moisture to the cookie dough. Look for them near the other dried fruits in the grocery store.
See the recipe card for full information on ingredients and quantities.
How to Make Blueberry Cinnamon Oatmeal Cookies
Prep
Step 1: Weigh or measure both sugars into a bowl and set aside.
Step 2: Weigh or measure the flour, oats, salt, and baking powder into another bowl and set aside.
Mix the Dough
Step 3: Cube the butter and add it to a mixer bowl.
Step 4: Gradually increase the mixer to medium speed and cream the butter for a minute or two.
Step 5: Add both sugars and mix on medium speed for 3 minutes.
Step 6: Add the egg and vanilla bean paste and mix until incorporated. Scrape down the sides of the bowl, then add the flour mixture about a third at a time, mixing until incorporated.
Step 7: Add the dried blueberries, chopped walnuts, and cinnamon chips to the cookie dough.
Step 8: Mix just until the dried blueberries, walnuts, and cinnamon chips are evenly distributed throughout the dough.
Step 9: Chill the cookie dough for about 15 minutes.
Scoop, Flatten and Bake
Step 10: Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper.
Step 11: Using a medium cookie scoop, place 12 mounds of cookie dough onto one prepared sheet pan. Try to keep the bottom of each mound flat where it touches the parchment paper. This will help the cookies stay an even thickness when you flatten them.
Step 12: Cut a small piece of parchment paper and grab a small, flat-bottomed glass. Place the parchment over a mound of cookie dough and gently press it about halfway down. Don't press too hard. You want each cookie to be at least ½ inch thick.
Step 13: Bake for 11-13 minutes. Don't overbake the cookies. The tops will still look a little underdone, but they will firm up as they cool.
Step 14: Leave the cookies on the sheet pan for a minute or two before moving them to a cooling rack.
🫙🍪 Storage
Store the cookies in a container with a tight-fitting lid. They will stay fresh for about 3-5 days before they start to lose some of their chewy texture. If the cookies begin to dry out, add a piece of bread to the container. Don't let the bread touch the cookies, or they may become too soft.
FAQs
I don't recommend using fresh blueberries in these cookies because they add more moisture to the dough and can change the texture. If you have fresh blueberries to use, try my Fresh Blueberry Lemon Maple Cookies, which were developed specifically for fresh blueberries.
Pecans or almonds would be good choices if you don't want to use walnuts. Pecans have a softer, buttery texture, while almonds will add a firmer crunch to the cookies.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Other Oatmeal Cookies
If you tried this Blueberry Cinnamon Oatmeal Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Blueberry with Walnuts and Cinnamon Oatmeal Cookies
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (110 g) Dark Brown Sugar
- ½ cup (100 g) Sugar white
- 1 Egg
- 1 teaspoon Vanilla bean paste
- 1 cup (125 g) All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Kosher Salt
- 1 ¼ cups (101.25 g) Old Fashioned oats
- 1 cup (160 g) Blueberries dried sweetened
- ⅓ cup (78.86 g) Cinnamon Chips
- ½ cup (58.5 g) Chopped walnuts
Instructions
- Weigh or measure the white and dark brown sugars into a small bowl and set aside. In another bowl, weigh or measure the flour, baking powder, salt, and old-fashioned oats. Whisk to blend.
- Add the cubed butter to the mixer bowl. Gradually increase to medium speed and cream the butter for 1-2 minutes.
- Add both sugars and mix on medium speed for 3 minutes.
- Add the egg and vanilla bean paste and mix until incorporated. Stop and scrape down the sides and bottom of the bowl.
- On low mixer speed, gradually add the flour and oat mixture. Mix just until the dry ingredients are incorporated. The cookie dough will be thick.
- Add the dried blueberries, cinnamon chips, and chopped walnuts. Mix just until evenly distributed throughout the dough. Cover and chill for about 15 minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, place 12 mounds of dough onto one prepared pan, keeping the bottoms as flat as possible.
- Cut a small square of parchment paper and place it over a mound of cookie dough. Using a small, flat-bottomed glass, gently press the mound to about ½ inch thick. Repeat with the remaining cookie dough.
- Bake for 11-13 minutes. The tops will still look a little underdone, but the cookies will firm up as they cool.
- Leave the cookies on the sheet pan for 1-2 minutes before moving them to a cooling rack.
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Recipe Notes
- Oats: I have made these cookies with all old-fashioned oats and with half old-fashioned and half quick oats. Both work well.
- Cinnamon chips: These can be easier to find during the fall and winter baking season.
- Flattening: These cookies do not spread much while baking, so flattening the dough to about ½ inch thick before baking is important.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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