Blueberry Brown Sugar and Oat White Chocolate Chunk Cookies

I am a blueberry lover! I eat blueberries year ‘round, putting them in smoothies, salads, muffins, oatmeal, and there’s usually a bowl in the fridge when I need a quick snack. I love all berries but blueberries reign as supreme berries in this house. With that said, these cookies would be phenomenal with any berry but the main players in this cookie (brown sugar, coconut oil, and white chocolate) work so well with the mild sweetness and slight acidity that blueberries possess. How would I describe these cookies? They’re like coming home. Bake them. Eat them. Repeat.

Speaking of the ‘main players’ in this recipe, here they are and here’s why they play a critical role in making these the most amazing oatmeal cookies ever:

Butter. I prefer to use unsalted butter and for this recipe we’re melting the butter and allow it to cool to room temperature before mixing it in with the other ingredients.

Coconut oil. As always, any oil, like vegetable oil, will do. I regularly use coconut oil in place of other oils in my bakes and for this recipe, I strongly suggest using coconut oil for the nuttiness and added flavor.

Brown Sugar. We’re using darn and light brown sugar in this recipe. This blend makes the perfect texture of soft and chewy, and the higher content of molasses is going to bake a nice, caramelized flavor into the cookie.

Vanilla. Use a good one! I recommend Rodelle! Vanilla bean paste can also take the place of extract and will add great flavor.

Oats. Old-fashioned rolled oats are best for this recipe and give a nice, fuller texture. I use Bob’s Red Mill.

White Chocolate. I like to use Ghirardelli white chocolate or Valrhona. If you’re in a pinch white chocolate baking chips work just fine but they won’t bake into the cookie as evenly as chopped white chocolate.

Blueberries. I recommend using fresh blueberries however if you use frozen blueberries, place them into the cookie dough before they thaw as they will become softer and mushy.

Blueberry Brown Sugar and Oat White Chocolate Chunk Cookies

INGREDIENTS

½ cup unsalted butter, melted and at room temperature

½ cup coconut oil, melted and at room temperature

1 cup light brown sugar

½ cup dark brown sugar

2 teaspoons pure vanilla extract

2 eggs at room temperature

2 cups unbleached, all-purpose flour (or 1:1 gluten-free flour mix)

2 cups old-fashioned rolled oats

1 teaspoon baking soda

½ teaspoon fine sea salt

½ teaspoon ground nutmeg

6 ounces white chocolate, coarsely chopped, 2 ounces reserved

1 cup fresh blueberries

DIRECTIONS

Preheat oven to 350 degrees and line baking sheets with parchment paper; set aside. Using a stand mixer or handheld mixer, beat butter, coconut oil, and sugar until smooth. Add in egg and vanilla extract, beating until mixture is smooth and creamy.

In a large, separate bowl, whish together flour, oats, baking soda, salt, and nutmeg until combined. Slowly add dry mixture to coconut oil mixture; mixing on medium speed until well combined. Using a spatula, fold white chocolate chunks into cookie dough.

Divide cookie dough evenly into 12 balls (size of a small apple). Flatten each ball in the palm of your hand and fold 4 to 5 blueberries into the cookie. Gently roll cookies into a round ball and slightly flatten the cookie, keeping a round shape. Repeat this with all 12 cookies.

Place a few pieces of remaining white chocolate chunks on top of cookies with 2 to 4 blueberries. Bake cookies for 11 to 12 minutes or until cookies are slightly golden brown along the edges. Allow cookies to cool on baking sheet for up to 2 minutes (this allows them to set and hold their shape) before transferring to a wire rack or counter.