Blueberries are probably my favorite berry. My grandparents used to have a bunch of blueberry bushes around their house. Every summer we would flock to those bushes to grab up the sweet, tart little berries before the birds did! So, when I noticed a pint of blueberries at the market on Thursday for the first time this season, I snatched them up. Normally, I enjoy them as a yogurt topping for breakfast, but this time I wanted to do something a little different with these berries.
In an attempt to use up the half a bag of white chocolate chips that were hanging out in my pantry, I decided to make up a batch of blueberry white chocolate chip cookies. You may be thinking it’s a little weird to put blueberries in cookies, but trust me. These are amazing. I had seen this combo posted on a couple blogs and just had to try it out for myself.
I used Smitten Kitchen’s thick, chewy oatmeal raisin cookie recipe for the base and added in the blueberries and white chocolate instead of raisins. I kept most everything in the recipe the same except for doubling the vanilla and omitting the cinnamon.Print
A unique twist on the ordinary oatmeal raisin cookie – try these white chocolate and blueberry oatmeal cookies!
- 1 stick (1/2 cup) butter, softened
- 2/3 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1 1/2 cups oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup blueberries
- 3/4 cup white chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Combine the butter, brown sugar, egg, and vanilla in a mixing bowl and beat until smooth.
- In a small bowl combine the flour, baking soda, and salt. Pour into the mixing bowl with the butter mixture and beat until mixed in.
- Stir in the oats, blueberries, and chocolate chips.
- Scoop onto a cookie sheet by rounded tablespoons.
- Bake for 10-12 minutes or until golden brown.
- Cool on a wire rack.