These cookies remind me of blueberry muffins and blueberry pie and all things that are amazing about blueberries. They burst while baking and add so much flavor to each bite that I made sure to pack the blueberries into this recipe.
The pistachios were a thing of convenience and I could have just as easily added almonds, pecans, or even walnuts to the mix. You can use whatever you have on hand.
Don’t forget the cinnamon though! It goes great with the oats and the blueberries – really delicious, I promise!
I can tell that I will be making many more batches of these cookies in the near future…my boys polished off three each when they first came out of the oven. Perfect for snacks and lunches.
These cookies are delightfully chewy in the center with crisp edges. Grab a glass of milk and enjoy!
How To Make Blueberry Pistachio Oatmeal Cookies
Blueberry Pistachio Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp
- 1 egg room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 cups quick oats
- 3/4 cup fresh blueberries rinsed and dried (the smaller the better)
- 1/2 cup shelled pistachios
Instructions
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Preheat the oven to 325F.Line a baking sheet with parchment paper or silicone baking mat and set aside.
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Beat butter in a large mixing bowl until creamy. Beat in brown sugar and granulated sugar.
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Add the egg and vanilla and mix until well combined.
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In a large bowl, combine flour, oats, baking soda, salt and cinnamon.
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Add the flour and oats mixture to the butter mixture and stir until combined.
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Stir in pistachios and fold in blueberries.
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Scoop out with a large cookie dough scoop.
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Bake for 12 to 14 mins or until the cookies are light golden brown on top.
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Let the cookies rest for 10 minutes on baking sheet before removing to a wire cooling rack to cool.
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Store cookies in an airtight container for up to 4 days.
Nutrition
