White Chocolate Blueberry Oatmeal Cookies

There’s not much of an intro to start with here, other than to say that these are my husband’s absolute favorite cookies EVER. I’m reintroducing them to you today with new photos and a slightly updated recipe that’s even better than my original.

Truth is, I’ve probably made Tony 50 different kinds of cookies over the years and yet he continues to request these. They’re perfect for a treat-yourself date night spent at home, or anytime you want to really impress someone with your baking skills — because let me tell you: these cookies are simply irresistible.

white chocolate blueberry coconut oatmeal cookies on a wire rack

The real question though: what’s not to love about chewy blueberry oatmeal cookies bursting with juicy blueberries in between layers of coconut and sweet white chocolate chunks? NOMS.

Personally I think these cookies embody the flavor of a bakery-style blueberry muffin. Yep you read that right, COOKIES THAT TASTE LIKE A BLUEBERRY MUFFIN! Quite heavenly really.

But don’t worry, these cookies still have crispy edges and a soft, chewy middle (like any real cookie should.)

adding blueberries to coconut oatmeal cookie dough

Blueberry oatmeal cookies ingredients

There are a few ingredients that really help these blueberry oatmeal cookies stand out and taste like a blueberry muffin. Here’s what you’ll need:

  • Coconut oil: I love using coconut oil in cookies because it keeps the cookies super chewy, yet they still get slightly crispy along the edges. Plus the flavor is AMAZING.
  • Dark brown sugar: has a slightly more molasses flavor, but light brown sugar works too!
  • Egg: You’ll need one! I haven’t tested these with a flaxegg, but it would likely work well.
  • Vanilla + almond extract: because everyone knows almond + blueberry are a match made in heaven. And vanilla too!
  • All purpose flour: you’ll only need 1 cup.
  • Old fashioned rolled oats: I prefer to use old fashioned rolled oats instead of quick oats. Quick oats will produce a much flatter cookie so I do not suggest using them.
  • Baking soda + salt: essential for proper baking.
  • Shredded coconut: you can use sweetened or unsweetened shredded coconut. For these cookies, I like to use sweetened kind, but it’s up to you! Just make sure you are using shredded coconut NOT coconut flakes.
  • White chocolate: you can use white chocolate chunks or white chocolate chips. Either will work beautifully.
  • Frozen blueberries: frozen blueberries are MUCH easier to work with than fresh. You’ll pop about 3 frozen blueberries into each cookie dough scoop you roll.

white chocolate blueberry coconut oatmeal cookies in a stack

How to freeze cookie dough for later

Freezing cookie dough is wonderful because it allows for portion control or simply for prepping ahead when you have guests or are throwing a party. I LOVE freezing extra cookie dough because that way I can pop them in the oven whenever I want and it’s great when you want to bring something to a party or to a loved one’s house, but don’t feel like having a baking extravaganza. Here’s how to do it.

  1. Roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. This is known as a flash freeze.
  2. Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for 2-3 months.
  3. When ready to bake, remove dough from freezer and allow it to thaw out with your preheat your oven. Then simply bake cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time! Enjoy.

How to freeze baked cookies for later

If you want to freeze the already baked cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.

white chocolate blueberry coconut oatmeal cookie with a bite taken out

My favorite part about these cookies are the blueberries that burst in your mouth when you take a bite. That combined with the sweetness of the white chocolate plus chewiness of the coconut and oats is one of the best combos I’ve ever tasted. I hope you love them.

Happy baking!

I hope you love these white chocolate blueberry coconut oatmeal cookies! If you make them, please leave a comment & rating to let me know how you liked them. I really appreciate it — xo!

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

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

  • 1/2
    virgin coconut oil, melted and cooled to room temperature (but still liquid)
  • 3/4
    packed dark brown sugar
  • 1
  • 1/4
    almond extract
  • 1
    egg, at room temperature
  • 1
    all purpose flour
  • 1
    old-fashioned rolled oats
  • 1/2
    baking soda
  • 1/4
  • 1/2
    shredded sweetened coconut flakes
  • 2
    good-quality white chocolate bar, coarsely chopped (about 1/2 cup white chocolate chunks or chips)
  • frozen organic blueberries (you’ll need 2-3 blueberries per cookie, so around 40-50 blueberries)
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

  2. 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.

  3. 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. 

  4. 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.

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

  6. 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

I always bake a test cookie first to see if it comes out the way I like it. If the cookie is too thick you can flatten the top of the dough with the palm of your hand before baking.

If you don’t have coconut oil, feel free to use melted butter.

To make gluten free: I think using gluten free oat flour in place of regular flour would work well!

This recipe was originally published on June 14, 2014 and updated on January 27, 2020.

Link to the original: Original Source Link