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Blueberry cinnamon oatmeal cookies stacked with one leaning against the stack to show the front view.
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5 from 3 votes
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Blueberry with Walnuts and Cinnamon Oatmeal Cookies

These Blueberry Cinnamon Oatmeal Cookies are crisp on the outside and chewy in the center, with sweet dried blueberries, warm cinnamon chips, and crunchy walnuts in every bite.
Prep Time20 minutes
Total Bake Time22 minutes
Chill15 minutes
Total Time57 minutes
Course: Cookies, Nuts
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 154kcal
Author: Barbara Hall

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.

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

Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 49mg | Potassium: 92mg | Fiber: 2g | Sugar: 14g | Vitamin A: 131IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 1mg