These blueberry lemon oatmeal cookies are soft and chewy inside and bursting with bright, fresh summer flavors of lemon and blueberries. These cookies use old-fashioned oats packed with whole grains, protein, and fiber, making them the perfect treat to start your day, a delicious afternoon snack, or even dessert.
Fresh lemons and sweet juicy blueberries are the absolute perfect summer pairing. Summer brings an abundance of fresh blueberries and lemons, so what better way to use them than in an oatmeal cookie! This blueberry lemon oatmeal cookie recipe is delicious and incredibly easy to make.
These cookies are perfect for a breakfast on the go, afternoon snack, or even dessert. You can substitute blueberries for any filling you can imagine. I am personally a fan of white chocolate and butterscotch chips. There is no limit to the amount of customization in this recipe to create your favorite version.
If you love these refreshing lemon cookies then make sure to also try these Lemon Glazed Muffins!
Ingredients
- All-Purpose Flour - Regular all-purpose flour works best for this recipe. I have not personally tried gluten free flour however it should work as a substitute if needed.
- Old Fashioned Oats - Old fashioned oats are also called "rolled oats" they add a wonderfully soft and chewy flavor that oatmeal cookies are known for.
- Fresh Blueberries - Using fresh blueberries that have been chilling in the freezer gives the best texture and flavor. By freezing the blueberries briefly, their structure holds up when folding them into the cookie dough, so each blueberry does not burst.
- Unsalted Butter - Using unsalted butter allows us to control the amount of salt in this recipe. Butter softened at room temperature incorporates into the other ingredients effortlessly.
- Light Brown Sugar - Light brown sugar gives these oatmeal cookies that deliciously soft and chewy traditional texture.
- Granulated Sugar - Granulated sugar gives the proper balance to this recipe in combination with brown sugar.
- Eggs - Use large eggs at room temperature for the best results in this recipe.
- Lemon Zest - If you love a bold lemon flavor, add more lemon zest to this recipe as it is more flavorful than the lemon juice itself. The addition of the lemon zest in this recipe gives a delicious tart twist on classic oatmeal raisin cookies.
- Pure Vanilla Extract - Make sure to use a good quality brand of "pure" vanilla extract as some only use artificial vanilla flavor which makes a big difference in taste.
- Salt, Baking Soda, and Baking Powder - Salt is used for flavor, and baking soda and baking powder add rise and structure to these blueberry oatmeal cookies.
How To Make Lemon Blueberry Oatmeal Cookies
- Place fresh blueberries in the freezer until ready to use. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Mix flour, baking soda, baking powder, and salt in a large bowl with a whisk.
- Combine the butter, brown sugar, and granulated sugar with an electric handheld or stand mixer.
- Next, mix on medium speed for about four minutes until light and fluffy.
- Add eggs, vanilla, and lemon zest and continue mixing until combined.
- Add flour mixture and continue mix on low speed until fully incorporated.
- Add the old-fashioned oats (rolled oats) and fold with a spatula to combine.
- Add the fresh blueberries chilled in the freezer and fold the cookie dough with a spatula. Continue folding just until the cookie dough comes together.
- Using a one and a half tablespoon cookie scoop, form the cookie dough into balls and place on the parchment-lined baking sheet at least one and a half inches apart.
- Bake the lemon blueberry oatmeal cookies for 12-14 minutes until the edges begin to turn golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for at least ten minutes.
- Transfer the cookies from the baking sheet with a spatula to a wire rack to cool completely.
Substitutions & Variations
One of the best parts about these blueberry lemon oatmeal cookies is that you can swap the blueberries for just about anything else you may like. Here are a few of my favorite swaps for lemon blueberry oatmeal cookies.
Add nuts - I love adding some chopped walnuts to oatmeal cookies. Simply chop walnut halves into pieces and add ½ cup to the cookie dough before baking.
Add chocolate chips - I love the addition of chocolate in oatmeal cookies. Mix ½ cup of semi-sweet or milk chocolate chips to the batter before baking.
Add sea salt - I love adding a sprinkle of flakey sea salt to the tops of cookies while they are still warm from the oven. It adds a wonderful texture and flavor without becoming too salty.
Add raisins or other dried fruit - If you are not a fan of blueberries, they can easily be swapped for raisins, dried cherries, or any other dried fruit of choice.
Tips For Blueberry Lemon Oatmeal Cookies
- Do not use quick oats or instant oats - Old fashioned oats or "rolled oats" will give these oatmeal cookies the best texture and flavor.
- Make sure butter and eggs are at room temperature - When making cookie dough, it's best for eggs and butter to always be at room temperature so they can incorporate into the other ingredients easily.
- Let cool for a few minutes before transferring to a wire rack - If you try to move the cookies off the cookie sheet too soon, they will crack and fall apart. Allowing the oatmeal cookies to cool before doing so allows them to firm up and hold their shape when moving them.
- Use parchment paper - Parchment paper ensures the cookies do not brown too quickly and prevent burning. It also makes for a speedy and easy clean-up!
- Add more lemon zest - The lemon flavor in this oatmeal cookie recipe is subtle. If you like a bold lemon flavor, double the zest in this recipe.
FAQ's
Fresh berries are always best; however, frozen berries may always be added to cookie dough in a pinch. This recipe uses fresh blueberries that have been chilled for a brief time in the freezer to hold their shape while incorporated into the cookie dough.
Old fashioned (rolled oats) are best for baking cookies. They provide a much heartier texture and deliciously nuttier flavor than instant or quick oats.
Once the oatmeal cookies have fully cooled, transfer them to an airtight container and refrigerate for up to four days.
More Related Recipes
Browned Butter Chocolate Chip Cookies
White Chocolate Peanut Butter Cookies
Blueberry Lemon Oatmeal Cookies
Equipment
Ingredients
- 1 ¾ cup All-Purpose Flour
- 2 ¾ cup Old Fashioned Oats
- 1 cup Fresh Blueberries
- 1 cup Unsalted Butter (two sticks, room temperature)
- 1 cup Light Brown Sugar
- ½ cup Granulated Sugar
- 2 large Eggs (room temperature)
- 1 tablespoon Lemon Zest (zest of one lemon)
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
Instructions
- Place fresh blueberries in the freezer until ready to use. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. In a large mixing bowl, combine flour, baking soda, baking powder, and salt with a whisk and set aside.
- With an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter, brown sugar, and granulated sugar in a separate bowl.
- Mix on medium speed for about four minutes until the mixture is light and fluffy.
- Add eggs, vanilla extract, and lemon zest and continue mixing on medium-low speed until combined, scraping down the sides of the bowl as needed.
- Add flour mixture and continue mix on low speed until fully incorporated.
- Add the old-fashioned oats and fold with a spatula to combine.
- Add the fresh blueberries that have been chilling in the freezer and again fold with a spatula to combine.
- Using a one and a half tablespoon cookie scoop, form the dough into balls and place on the parchment-lined cookie sheet at least one and a half inches apart.
- Bake for 12-14 minutes until edges are set and turn golden brown. Remove from the oven and allow to cool on the baking sheet for at least ten minutes.
- Transfer the blueberry oatmeal cookies with a spatula to a wire baking rack to cool completely. To store, transfer to an airtight container and refrigerate for up to four days.
Michele Morin says
I saw blueberry lemon muffins somewhere just yesterday! Gotta try that combination!
Anna says
I have made many of these recipes because I love everything posted on The Savory Cipolla’s, but these cookies are by far the best cookies I’ve had in a really long time! The whole family LOVED them 🫐🍋
Susan says
These turned out incredibly soft and chewy just the way I like my oatmeal cookies. The lemon flavor was not too strong and I think I might add even more next time. My kids loved these!