Blueberry White Chocolate Oatmeal Cookies
Chewy oatmeal cookies packed with sweet white chocolate and juicy blueberries, brightened with a hit of lemon zest. They're soft in the center, golden at the edges, and impossible to eat just one of.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cups white chocolate chips
- 3/4 cup frozen blueberries wild preferred, kept frozen
- 2 tbsp all-purpose flour for tossing the blueberries
Instructions
- Beat 1 cup unsalted butter, 3/4 cup brown sugar1/2 cup granulated sugar together on medium-high until light and fluffy, about 2–3 minutes.1 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
- Add 2 large eggs one at a time, beating well after each, then mix in 2 tsp vanilla extract until smooth.2 large eggs, 2 tsp vanilla extract
- In a separate bowl, whisk 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Add to the wet ingredients and mix on low just until no dry streaks remain. Stir in 3 cups old-fashioned rolled oats until evenly distributed, then fold in 1 cups white chocolate chips.1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 3 cups old-fashioned rolled oats, 1 cups white chocolate chips
- In a small bowl, toss 3/4 cup frozen blueberries with 2 tbsp all-purpose flour until lightly coated, working quickly so they stay frozen. Fold them into the dough with just a few gentle strokes.3/4 cup frozen blueberries, 2 tbsp all-purpose flour
- Cover the dough and chill in the refrigerator for at least 45 minutes. Preheat the oven to 350°.
- Scoop 2 tbsp mounds onto two parchment paper lined sheets, spacing them about 2 inches apart. Bake for 12–13 minutes, until the edges are golden but the centers still look slightly underdone.
- Let the cookies rest on the sheet for 5 minutes to finish setting, then transfer to a wire rack to cool.