Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing thoroughly until smooth.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just blended.
- Gently fold in the blueberries, being careful not to break them.
- If the dough is too soft, chill it in the refrigerator for about 10 minutes.
- Portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden but the centers remain chewy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Nutrition
Notes
Store cookies in an airtight container for up to 5 days; refrigerate in warmer climates for up to 1 week or freeze for long-term storage.