White Chocolate Blueberry Oatmeal Cookies
These White Chocolate Blueberry Oatmeal Cookies are soft, chewy, and packed with rich brown butter flavor. Made with hearty oats, sweet white chocolate chips, and bursts of Citreve freeze-dried blueberries, these cookies bake up with crisp edges and tender centers—perfect for everyday baking or sharing.
PREP TIME
2 hours and 30 minutes
COOK TIME
12 minutes
INGREDIENTS
12
Serves: 28
Ingredients
- 1 cup1 cup1 cup Brown Butter, cooled to room temperature
- 0.75 cup0.75 cup0.75 cup Brown Sugar, firmly packed
- 0.25 cup0.25 cup0.25 cup Cane Sugar
- 2 whole2 whole2 whole Eggs
- 2 tsp2 tsp2 tsp Vanilla Bean Paste, or vanilla extract
- 2 cup2 cup2 cup Sprouted Rolled Oats - One Degree Organic
- 1 cup1 cup1 cup All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Sea Salt
- 0.666 cup0.666 cup0.666 cup Freeze-Dried Wild Blueberries - CITREVE
- 1 cup1 cup1 cup White Baking Chips
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the cooled brown butter, brown sugar, and granulated sugar together until fully combined and smooth, about 1 minute.
- Add the eggs and vanilla extract. Mix until incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix on low speed until almost combined.
- Turn off the mixer and add the freeze-dried blueberries and white chocolate chips. Mix just until evenly distributed. Avoid overmixing to keep the cookies tender.
- Line a baking sheet with parchment paper.
- Using a cookie scoop or about 2 tablespoons of dough, portion cookies onto the sheet. Cover and refrigerate for 2 hours (see Notes below).
- After chill time. Preheat oven to 350°F.
- Place chilled dough balls onto a parchment-lined baking sheet, spacing cookies 2–3 inches apart.
- Bake for 12–14 minutes, or until edges are golden brown and centers look slightly soft
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining dough.
Notes
2-hour chill time is ideal. It creates cookies with crisp edges and chewy centers. A 1-hour chill works if you're short on time.
Dough chilled overnight will bake up slightly thicker with less spreading but still delicious
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About This Recipe
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Baked Goods Coconut Free Cookies Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 230 |
| Fat: | 13 g |
| Carbohydrates: | 25 g |
| Protein: | 4 g |
| Cholesterol: | 20 g |
| Sodium: | 129 mg |
| Fiber: | 2 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “White Chocolate Blueberry Oatmeal Cookies”
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Wow! These looks so good!! Loving the combo of white chocoate and the blueberries – yum!
omg YAY you posted the recipe!! can’t wait to make these!!!