blueberry cookies

The most delicious blueberry oatmeal cookies with sweet white chocolate and chewy coconut. Made with coconut oil for double coconut flavor. My husband&#x27;s absolute favorite cookie!

White Chocolate Coconut Blueberry Oatmeal Cookies {made with coconut oil}

virgin coconut oil,

dark brown sugar

vanilla

almond extract

egg,

all purpose flour

oats

baking soda

salt

coconut flakes

oz chocolate

blueberries blueberries

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, vanilla and almond extract; beat again on medium speed until smooth and creamy.

In large bowl whisk together flour, oats, baking soda, and salt. Add dry ingredients to the wet ingredients; mixing again on medium speed until well combined. Slowly fold in shredded coconut and white chocolate chunks/chips. 

Use a medium cookie scoop to gather a heaping rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two or three frozen blueberries on top, roll dough back into a ball and place on cookie sheet. Repeat with each dough ball.

Bake for 10-13 minutes or until cookie edges just begin to turn golden brown.

Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit, about 5 minutes. Transfer to a wire rack to allow cookies to cool completely. Makes about 16-18 cookies

<p>These White Chocolate &amp; Blueberry Oatmeal Cookie Bars are a delicious and healthy treat!  They have an incredible chewy texture, juicy blueberries, sweet white chocolate, and are made with good-for-you ingredients.  </p>

White Chocolate &amp; Blueberry Oatmeal Cookie Bars

cashew butter

applesauce

coconut sugar

tsp vanilla extract

tsp baking powder

white chocolate chips

blueberries -- honestly however many you want!

Combine the cashew butter, egg, applesauce, coconut sugar, and vanilla extract until smooth.

In a separate bowl combine oats, baking powder, and salt.

Add the dry ingredients to the wet and combine.

Spread the batter into a greased or parchment paper lined 8x8 baking pan.

Top with more white chocolate chips (optional but highly recommended!) and blueberries. I chopped my blueberries in half and then placed them with the cut side down, but you could totally just leave them whole as well.

Blueberry White Chocolate Chip Cookies - Fresh blueberries are combined with bright lemon zest and buttery, sweet white chocolate chips for the perfect summer cookie recipe!

Blueberry White Chocolate Chip Cookies

unsalted butter, (softened (2 sticks))

sugar

brown sugar

eggs

vanilla extract

lemon

baking powder

all-purpose flour

blueberries ((or frozen))

Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.

Using an electric stand mixer, cream the butter and both sugars together (on high speed) until light and fluffy, 3-5 minutes.

Scrape the bowl with a rubber spatula. Then turn the mixer of low and mix in the eggs, lemon zest, vanilla extract, baking powder, and salt.

Scrape the bowl again, then slowly beat in the flour. Once the flour is fully combined, turn off the mixer and add in the blueberries and white chocolate chips. GENTLY fold by hand, as to not squash the blueberries.

Roll the dough into 1 ¼ inch balls and place on the baking sheets 2 ½ inches apart. Press the tops, ever so slightly, to help keep the cookies uniform in shape.

Bake for 11-12 minutes until the edges are set, and slightly golden. Allow the cookies to rest on the cookie sheets for 5 minutes before moving.

Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand

Blueberry & pecan oaties

plain flour

½ tsp baking powder

porridge oat

golden caster sugar

cinnamon

butter

pack dried blueberry (or use raisins

pecan

Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.

Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.

To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.

These Blueberry Oatmeal Cookies are one of our absolute FAVORITES! Soft and chewy oatmeal cookies, made even more delicious with the addition of fresh blueberries. It's a classic flavor combination we all know and love, now in the form of your new favorite cookie. Perfect for breakfast, dessert, or an afternoon snack...if you love oatmeal cookies, you're sure to love this fun, fresh new twist!

Blueberry Oatmeal Cookies

c. unsalted butter, room temperature

c. sugar

c. all purpose flour

c. Old Fashioned Rolled Oats

c. frozen blueberries

Preheat oven to 375°.

In a large mixing bowl, beat butter 30...

In a large mixing bowl, beat butter 30 seconds until creamy.

Add brown sugar, granulated sugar, baking powder, baking...

Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until combined.

Beat in eggs and vanilla until combined.

Mix in flour; stir in oats.

Refrigerate dough 30 minutes; divide in half and...

Refrigerate dough 30 minutes; divide in half and add frozen blueberries to half at a time.

Scoop dough into 2 Tbsp. size balls; place...

Scoop dough into 2 Tbsp. size balls; place 2 inches apart on an ungreased cookie sheet.

Bake at 375° for 15 minutes or centers...

Bake at 375° for 15 minutes or centers are completely set and cookies are golden brown.

Cool 10-15 minutes on cookie sheet; remove to...

Cool 10-15 minutes on cookie sheet; remove to wire rack to cool completely.

These cookies a light, fresh lemon flavor, juicy freshblueberries, and sweet white chocolate chips. The sugar on the outside givesthem a crispy exterior, while the inside stays nice and soft.

Blueberry Lemon Cookies

butter (room temperature)

cream cheese (room temperature)

lemon extract

lemon juice

lemon zest

flour (measured correctly)

blueberries

Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.

Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).

Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

These Levain Bakery-Style, XL blueberry coconut pecancookies are bound to be your new favorite! They’re everything your want in a cookie, crispy on the outside, soft and chewy on the inside!

Blueberry Coconut Pecan Cookies

brown sugar (packed)

cornstarch

pecans (roughly chopped)

coconut

Preheat your oven to 400 degrees Fahrenheit.Take your room temperature butter and cream it together with both sugars on medium for 1 minute. Then add in your eggs and vanilla and cream together for 1 additional minute.

Add in your corn starch, baking soda, salt, andflour (make sure it’s spooned and leveled, and measured correctly!) and mix until just barely combined. Do not over mix.

Then add in your shredded coconut, dried blueberries, and chopped pecans and mix briefly until they are dispersed throughout the dough. I like to reserve some dried blueberries and chopped pecans for topping my cookie dough balls with for a prettier look. But that’s optional.

Measure out your dough balls into either XL cookie dough balls (3/4 cup of dough = about 6 ounces) or mini cookie dough balls (1/4 cup of dough = about 2-2.5 ounces).

Place your cookie dough balls onto a greased andlined baking sheet (I like to use parchment paper or a silpat mat). Make sure you leave plenty of room between your cookie dough balls. If making large 6 ounce cookies bake for 10-12 minutes. If making Mini 2-2.5 ounce cookies bake for 8-9 minutes.

Let baked cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. I recommend letting them cool for at least 30 minutes before eating them!

Moist, blueberry cookies made with buttery cookie dough, crunchy walnuts, rolled oats, and fresh blueberries for a burst of juicy berries in every bite!

Blueberry Cookies

salted butter (softened; I used dairy-free)

brown sugar (loosely packed)

sea salt*

walnuts

rolled oats

Cream the Butter: Add the butter and brown sugar to a large mixing bowl or standing mixer. Cream over low speed for 2 to 3 minutes, scraping the sides of the bowl with a spatula, until the butter has lightened in color and the sugar is dissolved.

Wet Ingredients: Add the applesauce and vanilla and cream until incorporated, about 1 minute

Dry Ingredients: Add the flour, baking powder, cinnamon, and salt to the bowl. Mix over low speed until just incorporated, being careful not to over mix.

Add-Ins: Add the walnuts and oats to the cookie dough and fold in with a spatula. Then, add the blueberries to the bowl and carefully fold again, trying not to pop any of the berries.

Divide the Dough: Divide the dough into 12 thick cookies (about 1/3 cup of dough per cookie) and transfer to a lightly greased or lined baking sheet. Lightly flatten each cookie, as they will not spread in the oven during baking.

Chill: Place the cookies in the refrigerator for at least 15 minutes while you preheat the oven to 375. You can also make the cookies in advance, cover, and store in the refrigerator overnight.

Bake: Bake in the middle rack of the oven for 16 to 18 minutes, until the bottom edge of the cookies is lightly browned. Let the cookies rest on the baking tray for 5 minutes, then transfer to a wire rack to let cool completely.

Serve &amp; Store: Enjoy immediately, or store in a container with a loose-fitting lid at room temperature for up to 2 days. Because of the high moisture content of the blueberries these cookies will spoil faster; to prevent this, you can also store in the fridge for up to 7 days (or the freezer for up to 2 months) and reheat in the toaster oven until warmed.

These are the ultimate blueberry cookies! You only need 7 simple ingredients and they&#39;re ready in under 30 minutes!

butter, softened ((regular or dairy free))

Microwave the frozen blueberries for 30-60 seconds until they are soft enough to mash, then mash with a fork until all the berries are mashed. Place in the fridge until the texture is less watery and thicker like jam (10-20 minutes)

Preheat oven to 350°F and line 2 baking sheets with parchment paper.

In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).

Add in the blueberries and beat well until combined. Add in the egg and vanilla and mix again.

Mix in the dry ingredients (flour, salt, and baking powder) until a dough forms.

Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.

Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

https://content.jwplatform.com/videos/PNosWrEu.mp4

These are the ultimate blueberry cookies! Picture a combination of soft and buttery sugar cookies with juicy blueberries. Plus, you only need 7 simple ingredients and they're ready in under 30 minutes!

What makes cookie recipes fun and unique? Certainly, unusual ingredients, fun colors, shapes, and flavor combinations all play a part in the most creative cookies. Here is my list of fun &amp; unique cookie recipes to make at home for when a cookie craving hits but you want something a bit different!

Top 45 Best Fun &amp; Unique Cookie Recipes

Raspberry Cheesecake Cookies

Edible Cookie Dough Bites

Sour Cream Cookies

Tiramisu Cookies

Cookies

Funfetti Cookies

Apple Pie Cookies

Pecan Snowball Cookies

Cream Cheese Chocolate Chips Cookies

Almond Flour Peanut Butter Cookies

Greek Yogurt Cookies

Lemon Ricotta Cookies

No Bake Cookies Without Peanut Butter

July Cookies

Chocolate Chip Cookies Without Butter

Heart Shaped Cookies

Coffee Cookies

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Walnut Cookies

Snickerdoodle Pumpkin Cheesecake Cookies

Biscoff Butter Cookies

Pie Crust Cookies

Strawberry Cheesecake Cookies

Oatmeal Craisin Cookies

Pecan Chocolate Chip Cookies

Easter Egg Cookies

White Chocolate Matcha Cookies

Brownie Cookies

Raspberry Pistachio Cookies

Brown Butter Chocolate Chip Cookies

Peanut Butter Blossoms

Black Sesame Shortbread Cookies

Cinnamon Brown Sugar Stamped Cookies

Orange Crinkle Cookies

Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies

Hedgehog Cookies

Chocolate Pistachio Cream Thumbprints

Cookie Monster Cookies

Chocolate Crinkle Cookies

M&M Cookie Ice Cream Sandwiches

Black Forest Cookies

Chocolate Chip Cookie Pizza

Lemon Blueberry Cookies with White Chocolate Chunks

Almond Hamantaschen Cookies Filled

Homemade Milano Cookies

Select your favorite recipe(s)

Go to the individual recipes

Enjoy the most amazing fun and unique cookies

Soft and chewy Blueberry Cookies made from scratch.

(1 stick or 1/2 cup) unsalted butter, room temperature

(1/2 cup) brown sugar

(1/4 cup) caster sugar or granulated sugar

teaspoon vanilla extract

1 large egg, room temperature

(1 and 1/2 cup) plain flour or all purpose flour

teaspoon baking soda

(1 cup) white chocolate,

(1/2 cup) dried blueberries

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.

In a large mixing bowl, add butter and sugars and beat using an electric beater for a minute or two until smooth and creamy. Add egg and vanilla and beat until combined, scraping down the sides of the bowl.

Add flour, baking soda and salt, and beat briefly until a soft cookie dough forms. Add chocolate chunks and blueberries and mix through.

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