These chewy cookies bring together sweet white chocolate and juicy blueberries, all nestled in a hearty oatmeal base. Perfect for breakfast or a snack!
Who can resist the combo of blueberries and white chocolate? They remind me of summer days. I like to enjoy them warm with a glass of milk—pure happiness!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for cookies, as it allows you to control the saltiness. If you’re out, you can use margarine or a plant-based butter substitute. Just be mindful that it might alter the flavor a bit!
White Chocolate: White chocolate chunks give amazing sweetness. If you want a healthier twist, try using dark chocolate or even a sugar-free version. I usually prefer using chunks for a chunkier texture.
Oats: Old-fashioned rolled oats provide the best texture but quick oats work too. If you need a gluten-free option, use certified gluten-free oats.
Blueberries: Fresh blueberries are a joy in these cookies! If unavailable, you can substitute with dried blueberries or cranberries. Just keep in mind that dried ones won’t burst as fresh ones do.
How Can I Ensure My Cookies Stay Chewy?
Keeping your cookies chewy revolves around a few key techniques. Here are my tips to help your cookies turn out perfectly every time:
- Don’t overmix the dough when adding in the dry ingredients. Mixing just until combined helps keep them soft.
- Use room temperature butter for easier creaming with sugars and to maintain a nice texture.
- Under-baking slightly leaves a soft center. The cookies will continue to bake on the pan as they cool.
- For a chewier cookie, let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack.
Chewy White Chocolate Blueberry Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup white chocolate chunks or chips
- 1 cup fresh blueberries (can use frozen, do not thaw)
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes for prep and 12-15 minutes for baking. You can also add a few minutes to let them cool on the baking sheets before transferring them to a wire rack. Overall, in about 30-40 minutes, you’ll have a batch of wonderful cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with either parchment paper or silicone baking mats. This helps to prevent the cookies from sticking and ensures they bake evenly.
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until the combination becomes light and fluffy, which usually takes about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition. Don’t forget to pour in that lovely vanilla extract!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure everything is well mixed and distributed before combining with the wet ingredients.
4. Bring it All Together:
Slowly add the dry ingredients into the wet mixture. Stir gently until everything is just combined—don’t overmix! Then, fold in the oats, followed by the white chocolate chunks and blueberries. Be careful when folding in the blueberries so they don’t break and stain the dough.
5. Shape and Bake Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each mound. This allows the cookies room to spread as they bake. Pop them in the oven for 12-15 minutes, or until the edges turn golden brown while the centers remain soft.
6. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This helps them firm up a bit before you transfer them to a wire rack to cool completely. Enjoy these delightful cookies with a glass of milk or your favorite beverage!
These cookies are sure to be a hit with family and friends! Enjoy the chewy texture and the bursts of blueberry paired with sweet white chocolate in every bite!
FAQ for Chewy White Chocolate Blueberry Oatmeal Cookies
Can I Use Frozen Blueberries?
Yes, you can! Just make sure to not thaw them before adding to the dough. This will help prevent the dough from turning blue and maintain a fresher appearance.
What If I Don’t Have White Chocolate?
If you’re out of white chocolate, feel free to substitute it with dark chocolate or milk chocolate chips for a different flavor profile. Adapt the sweetness according to your preference.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Place cookies in a zip-top freezer bag and store for up to 3 months. Just thaw them overnight in the fridge when you’re ready to enjoy.
How Can I Make These Cookies Chewier?
To enhance the chewiness, try using less flour by measuring correctly or even adding an extra egg yolk to the batter. Under-baking them slightly will also help maintain that soft, chewy center!
