{"id":6391,"date":"2016-08-10T23:29:29","date_gmt":"2016-08-11T03:29:29","guid":{"rendered":"https:\/\/bakeschool.com\/?p=6391"},"modified":"2025-10-06T16:19:42","modified_gmt":"2025-10-06T20:19:42","slug":"blueberry-cookies-with-white-chocolate-and-rosemarry","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/blueberry-cookies-with-white-chocolate-and-rosemarry\/","title":{"rendered":"Blueberry Oatmeal Cookies with White Chocolate"},"content":{"rendered":"\n

Learn how to make the best blueberry oatmeal cookies with this easy recipe. This white chocolate chip cookie is made with rolled oats and frozen wild blueberries, but you can also use fresh blueberries, creating a soft and chewy oatmeal cookie with crisp edges!<\/p>\n\n\n\n

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When I came up with the recipe for my version of the best chocolate chip cookies<\/a>, my goal was to have a recipe that can easily be tweaked to modify it. This blueberry oatmeal cookies recipe is just one of many creative ways you can adapt that recipe with chunks of white chocolate and fresh or frozen blueberries.<\/p>\n\n\n\n

Baking cookies in ring moulds or a muffin pan is a great way to stop cookie dough from spreading without making any other changes to your recipe, like in this thick oatmeal cookie recipe<\/a>. For these cookies, I wanted a recipe that didn't require a ring mould to stay thick when the dough bakes in the oven.<\/p>\n\n\n\n

If you want to bake cookies that are thicker, without having to use a muffin pan or ring moulds, the simplest solution is to add more flour to the cookie dough, which yields a thicker dough that doesn't spread.<\/p>\n\n\n\n

The higher the proportion of flour you have in your recipe, relative to the butter, sugar, and eggs, the less the cookies will spread<\/a>.<\/p>\n\n\n\n

These cookies are a variation on the classic chocolate chip cookie recipe, adding oats and replacing the dark chocolate with white chocolate, while also incorporating blueberries into the cookie dough. Make sure to take the time to properly measure your ingredients<\/a> before mixing the dough: a little extra butter or a little more oats may drastically change the texture, resulting in thinner or dryer cookies if you aren't careful. The French baking term<\/a> for this is called mise-en-place.<\/p>\n\n\n\n

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What You Need To Make Oatmeal Blueberry Cookies<\/h2>\n\n\n\n
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