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Blueberry_Cardamom_Oat_Cookies I love a new cookie, especially cookies they are not a derivative of chocolate chip. Oatmeal cookies have been a long time favorite for me, they are just so much more chewy and tender than other cookies. So today we have a new oatmeal cookie recipe for you, our Blueberry and Cardamom Oat Cookies. The blueberries kind of explode in the cookie in the oven making these cookies look like miniature paintings. The flavor of the blueberries paired with the cardamom is so good. These cookies also spread in the oven, which I like because it makes them a little thin, but they are still really chewy and moist. These are my new favorite summer cookies. Oh, and also, if you love blueberry cookies, you should check out our popular Blueberry Yogurt Cookies, they are super good too!
♥ Teri

Blueberry_Cardamom_Oatmeal_cookies Blueberry_Oat_Cookie_recipe

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Blueberry and Cardamom Oat Cookies
Makes 12

Ingredients:
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup white sugar
1 large egg, beaten
1 teaspoon molasses
1 teaspoon vanilla extract
1 cup rolled oats (old fashioned)
1 cup fresh blueberries

Directions:
1. Preheat oven to 350˚F.
2. Place flour, baking soda, cardamom, salt, and cinnamon in a mixing bowl and whisk together. Set aside.
3. Place butter and both sugars in another mixing bowl and cream together until light and fluffy.
4. Add egg molasses and vanilla to the butter mixture and continue to mix together.
5. Add the dry ingredients to the wet ingredients and mix together until well combined. Stir in oat until well combined then gently fold in the blueberries.
6. Place 3 tablespoons sized balls of cookie dough onto a parchment lined baking sheet, 2 inches apart (as these cookies spread quite a bit) and bake for 9 to 11 minutes or until browned.
7. Remove cookies from the oven and allow cookies to cool, 7 to 10 minutes before serving.

 

 /   /   /  14 Comments
  1. Alanna Not Specified Not Specified

    Oh mama, cookies of my dreams! These are stunningly beautiful, and I can practically taste the cardamom and fresh berries against that buttery dough. YUM!

  2. June @ How to Philosophize with Cake Not Specified Not Specified

    Those sound fantastic! I agree, interesting new cookie flavors are always good–especially if they use fresh fruit like this! Perfectly seasonal :)

  3. Arlene Not Specified Not Specified

    These were yummy. Saw the picture while surfing the web and reading my emails. Couldn’t resist making these right then and there. I always love the pictures you post, they make everything look so tasty. These didn’t disappoint.

  4. Jackie Not Specified Not Specified

    You had me at cardamom… One of my favorite flavors that is totally underutilized in the states!

  5. Janina Not Specified Not Specified

    Oh wow! These turned out perfectly delicious and soft. You can’t eat just one!

  6. Annie Not Specified Not Specified

    Wow, these look delicious – I’ll try them soon!

  7. Nanda Not Specified Not Specified

    Hi there,

    I just made these, but it went a bit differently than you described. I made no substitutions and baked them in my Breville Smart Oven, which is very reliable. They didn’t really spread, so the second batch I pressed them down before baking. They also took longer than the 11 minutes to fully cook. It also made many more than 12 cookies, but that was a good thing. I tried to do 3T size but perhaps it was closer to 2 1/2 T. You’d think they would have taken less time if smaller…

    • Jenny Park Not Specified Not Specified

      Hm, that’s strange. Others have made this without any issues so I’m not sure what the problem is?!

      • Nanda Not Specified Not Specified

        Not sure either. My second batch in the oven spread more, but still definitely took longer than 11 minutes, and yours still look more done than mine.

        However, they taste divine! I’m going to make them again soon and try to cut back on the sugar (they’re a bit sweeter than I prefer), and maybe a little bit on the butter. I’ll let you know how it goes!

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  9. April Gering Not Specified Not Specified

    I’ve made these twice now and they are so delicious! Love that they (1)taste amazing, (2)make 12 big cookies and (3)seem to come together in no time at all. Triple threat treat for sure ;-)

  10. Chelsea Not Specified Not Specified

    I made these are they were so yummy!! only problem i had was they were really wet and gooey around the blueberries, some like soggy bread wet and kept falling apart. I also had to cook them way longer than the time listed. Next time i make them I will use freeze dried blueberries.

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