Blueberry Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut flavor and fresh blueberries! These are a delightful twist on oatmeal cookies that are perfect for breakfast or snacks!
1cupblueberries fresh or frozen, rinsed and patted dry
Instructions
Prep: Preheat oven to 350 degrees. Next, line baking sheets with parchment paper. Set aside.
Dough: Now, in a large bowl, cream together the softened butter, shortening, both white and brown sugars, eggs, and vanilla and coconut extracts, until all is well combined and smooth. After that, stir in the pudding mix until combined.
In a separate small bowl, whisk together the flour, baking soda, and salt. Then, stir the flour mixture into the creamed butter mixture until just incorporated. Stir in the oats and coconut flakes until well mixed. Gently fold in the blueberries.
Bake: Drop the dough by the rounded teaspoonfuls onto the cookie sheets. Then, bake in the oven for 9-11 minutes or until the cookies are light and golden in color. Let the cookies cool for a few minutes, serve slightly warm and enjoy!
Notes
Store leftover cookies in an airtight container for 2 days. Shelf life of these cookies can be prolonged another 2-3 days by storing them in the fridge (since they contain fresh blueberries!)Cookies can be frozen for up to 2 months.