Blueberry Browned Butter Oatmeal Cookies
A twist on the classic oatmeal cookie, these blueberry browned butter oatmeal cookies are like a comforting bowl of oatmeal that you can enjoy any time! Browned butter adds a nutty richness and sweet blueberries are bursting with flavor throughout.
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I got the idea for these cookies while researching baked oatmeal recipes. I thought, I wonder if I can make a cookie that tastes similar to baked oatmeal. Worth a shot and guess what? They are delicious!
What are Blueberry Browned Butter Oatmeal Cookies?
A blueberry browned butter oatmeal cookie is a cookie that consists primarily of oatmeal and also includes butter, flour, baking soda, salt, brown sugar, granulated sugar, eggs, vanilla extract, and fresh blueberries.
Recipe Tips for Blueberry Browned Butter Oatmeal Cookies
Tips for browning the butter - This is a tricky step because the butter can burn very quickly if left unattended. This is NOT a set-it-and-forget it moment. You’ll need to keep your eyes on the butter as it heats up and browns and your spatula stirring it consistently the whole time.
Tips for blueberries - You can choose between smaller and larger blueberries depending on your preference. Smaller blueberries will distribute more evenly throughout the cookies, whereas the larger blueberries will average about three blueberries per cookie. Both taste great!
When adding the blueberries into the dough, try mixing them a little extra so they break up and add some color to the cookies. They will turn out really pretty and the blueberries will cook nicely.
Choose your own adventure - the dough can be dropped directly onto the pan a spoonful at a time or rolled into neat balls prior to baking.
How to Store Blueberry Browned Butter Oatmeal Cookies
Store blueberry browned butter oatmeal cookies at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
Can I freeze the blueberry browned butter oatmeal cookie batter before I bake them in the oven?
Yes! Prepare the batter in advance and roll the batter into balls. Place the balls onto a cookie sheet and pre-freeze them for about 1 hour. Then you can throw all the cookie balls into a freezer tight bag and place them into the freezer where they can be stored for up to three months. Then all you need to do is pull them out of the freezer and bake them in the oven as directed below. Easy!
Helpful Kitchen Tools
Electric mixer for mixing the cookie batter
Spatula or whisk for browning the butter
Saucepan for browning the butter
How to Make Blueberry Browned Butter Oatmeal Cookies
Ingredients
1 cup unsalted butter
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1 teaspooon ground cinnamon
1/4 teaspoon sea salt
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups old fashioned rolled oats
1 cup fresh blueberries
Prep
First thing’s first, let’s brown some butter. Place your butter in a saucepan or pot on the stove and turn the burner onto medium. Let the butter melt while keeping an eye on it. Once the butter melts, continue to stir it with a spatula. The butter will get foamy and shortly after it foams it will begin to brown. Remove it from the stove immediately when it begins to turn a light golden brown and transfer it to a bowl. Place that bowl in the refrigerator to let it cool for use.
Directions
In a separate bowl while the butter is cooling, mix together flour, baking soda, ground cinnamon, and sea salt until well combined and set aside.
Preaheat oven to 375℉. Line a baking sheet with parchment paper.
Once the butter is solid but soft (room temperature is a good temperature to compare it with) add the butter, brown sugar, and granulated sugar to the bowl of an electric mixer and beat until fluffy, about 30 seconds. Add the eggs and vanilla extract and mix until well combined.
Add the flour mixture to the butter mixture and mix until well blended. I usually add 1/3 of the flour at a time and mix between each addition. Then add the rolled oats and mix until well combined.
Add the blueberries and fold them in with a spatula until they are evenly distributed. You don’t need to be too careful - we want them to pop and break up a bit so they cook faster and give the cookies some color.
Place the dough in the fridge for about 30 minutes to stiffen up the butter. Then remove dough from the fridge and separate into about 1 1/2 inch balls (you can use a cookie scooper to make it easier) and place them on the baking sheet about 2” apart.
Bake for 10 minutes or until edges are golden brown but the middle is still soft. Remove them from the pan with a spatula and let them dry on a cooling rack for about 1 hour until they have cooled and set.
More cookies, please!
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