White Chocolate Blueberry Oatmeal Cookies
These chewy, golden cookies taste just like a fresh blueberry muffin straight from the oven.
dailyrecipesbook.comThese cookies are a staple in my house because they combine the sweetness of white chocolate with the bright flavor of blueberries. Using coconut oil gives them a wonderful, subtle tropical scent and a perfect chewy texture that keeps everyone coming back for more.
My husband loves these more than any other treat I bake. They are incredibly easy to pull together for a weekend snack or a cozy afternoon treat when you want something homemade and comforting.
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried blueberries
- 1/2 cup white chocolate chips
- 1/4 cup shredded coconut
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the melted coconut oil, brown sugar, and white sugar until smooth.
- 3
Add the egg and vanilla extract, mixing well to combine.
- 4
Stir in the flour, rolled oats, baking soda, and salt until just combined.
- 5
Gently fold in the dried blueberries, white chocolate chips, and shredded coconut.
- 6
Scoop rounded tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart.
- 7
Bake for 10 to 12 minutes until the edges are golden brown.
- 8
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.
๐ก Tips
Store these cookies in an airtight container at room temperature for up to four days. If you prefer a warm, melty texture, pop a cookie in the microwave for ten seconds before enjoying.
Made this recipe? Let us know how it went.
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