Blueberry Lemon Oatmeal Cookies

18 cookies
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Oatmeal Cookies Three Ways: Basic oatmeal cookies with three new twists on them. If you're an oatmeal cookie fan, you'll want to try these! Versions include cherry chocolate, blueberry lemon, and peanut butter banana. |
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Classic oatmeal cookies with fresh blueberries and loads of lemon flavor.


1 cup unsalted butter
3/4 cup brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon lemon extract
1 lemon, zest only
1 teaspoon kosher salt
2 cups all-purpose flour
1 teaspoon baking soda
2 cups rolled oats (I used Bob's Red Mill Extra Thick Oats)
6 oz. fresh blueberries


  1. Preheat oven to 375 degrees F. In a stand mixer or in a large bowl with a hand mixer, cream together butter with both kinds of sugar until it’s light and fluffy. Then mix in eggs, one at a time, followed by extract and lemon zest.
  2. In a separate bowl, whisk together flour, salt, and baking soda. Slowly mix that into the creamed butter. Stir in rolled oats.
  3. Very last, gently fold in blueberries, trying to keep them as whole as possible.
  4. Making heaping tablespoon-sized cookies out of the dough and spread them out on baking sheets lined with parchment paper.
  5. Bake cookies at 375 degrees F. for 10-12 minutes, rotating the sheet pans once halfway through. The cookies are done when they are a light golden brown around the edges. It’s okay if they are soft in the center.
  6. Remove cookies and let cool. Finish cooling on a wire rack. Store cookies in the fridge if storing longer than a day.