Lemon Blueberry Oatmeal Cookies
Treat yourself to my Lemon Blueberry Oatmeal Cookies for a delightful sweet indulgence. Bursting with fresh berries, oats and citrusy lemon zest, they're a burst of sunshine in every bite. Plus, with only 10 ingredients and minimal kitchen time, they're perfect for a quick mid-week baking session!
Servings: 12 Large Sized Cookies
Calories: 219kcal
Ingredients
- ¾ cup + 1 Tbsp All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Unsalted Butter room temperature
- ½ cup Brown Sugar
- 2 Lemons zested
- 1 Egg room temperature
- 1 teaspoon Vanilla Extract
- 1 ⅔ cups Rolled Oats
- 1 ⅓ cup Blueberries
- Flaky Sea Salt optional
Instructions
- Whisk together most of your dry ingredients – the flour, baking soda, and sea salt in a bowl and set aside.¾ cup + 1 tablespoon All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- Place the butter, lemon zest and sugar in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. This should take about 3-5 minutes. Make sure to take a second to scrape down the bowl before then adding your egg and vanilla - mixing for an additional few minutes until combined.½ cup Unsalted Butter, ½ cup Brown Sugar, 1 Egg, 1 teaspoon Vanilla Extract, 2 Lemons
- Slowly add the mixed dry ingredients in two separate stages, mixing until your ingredients have JUST fully combined. Then, add oats and mix until combined before doing the same with the blueberries.1 ⅔ cups Rolled Oats, 1 ⅓ cup Blueberries
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Using a large-sized cookie scoop, place your preferred number of cookies onto a baking sheet, press the tops down slightly and bake for about 13-15 minutes depending on the size of your cookies. For medium-sized cookies, bake for 12 minutes. Remove from the oven, use a large cookie cutter to scoot cookies into a perfect circle if desired, and let cookies sit undisturbed for 3-5 minutes - add flakey sea salt here if preferred! Then, transfer to a wire rack and allow to cool before enjoying!Flaky Sea Salt
Notes
Frequently asked questions
- Do you need to chill the cookie dough? While it isn’t completely necessary for this recipe, chilling the dough can help solidify the fat and prevent the cookies from spreading too much in the oven. If it’s a warm day or your kitchen is too hot, pop the bowl of cookie dough in the fridge for 30 minutes to 1 hour before forming and baking the cookies.
- Why do my oatmeal cookies taste dry? Probably because you overmixed the cookie dough. Hey, it happens! To avoid dried-out or tough oatmeal cookies, only mix the wet and dry ingredients together until they’re just combined.
- How long do they last? Your oatmeal cookies will store well in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
- Can you freeze oatmeal cookies? Yes! In fact, you can freeze both the raw cookie dough and the baked cookies:
- To freeze the unbaked cookies, form the cookie dough balls and place them on a baking sheet. Transfer the sheet to the freezer and when the balls are completely frozen, place them in a freezer-safe bag. The frozen dough can be baked right from frozen.
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- To freeze the baked cookies, keep them in a freezer-safe bag or airtight container and freeze for up to 2 months.
Nutrition
Calories: 219kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 99mg | Potassium: 110mg | Fiber: 2g | Sugar: 11g | Vitamin A: 249IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg
