Blueberry Streusel Oatmeal Cookies
Time: 54 minutes
Serves: 20
Blueberry coffee cake meets oatmeal cookies! These chewy, gooey, crisp cookies contain swirls of sweet blueberry jam and bursts of fresh juicy blueberries.
Prep Time:
20 minutes
Cook Time:
34 minutes
Serves:
20
Perfect for:
Bookclub Bites
Finger Foods
Healthyish Sweets
Packable Snacks
Park Picnics
Ingredients
Quick Jam
- Half of 1 package (6 ounces) Driscoll’s Blueberries
- 1 tablespoon sugar
- Zest from half a medium lemon
Dough
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup packed brown sugar
- 3 tablespoons milk of choice
- 2 teaspoons vanilla extract
- 1 ¼ cups old-fashioned oats
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Half of 1 package (6 ounces) Driscoll’s Blueberries
Streusel
- 1/2 cup all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 2 tablespoons packed brown sugar
- 1/4 teaspoon kosher salt
Directions
Quick Jam
- PLACE half of 1 package (6 ounces) blueberries into a saucepan.
- ADD 1 tablespoon sugar.
- ADD zest from half a medium lemon.
- COOK over medium heat and STIR and MASH occasionally until mixture thickens, about 6 minutes.
- ALLOW to cool somewhat.
- REFRIGERATE quick jam until fully cooled.
Dough
- PLACE 1/4 cup sugar into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
- ADD 1 tablespoon lemon zest.
- BEAT until mixture becomes fragrant.
- ADD 8 tablespoons (1 stick) unsalted butter.
- ADD 1/2 cup packed brown sugar.
- BEAT until light and fluffy.
- ADD 3 tablespoons milk of choice.
- ADD 2 teaspoons vanilla extract.
- BEAT until combined.
- ADD 1 ¼ cups old-fashioned oats.
- ADD 1 cup all-purpose flour.
- ADD 1 tablespoon cornstarch and ADD 1/2 teaspoon cinnamon.
- ADD 1/2 teaspoon baking soda and ADD 1/2 teaspoon kosher salt.
- BEAT on low speed just until soft dough forms. Do not over mix.
- ADD half of 1 package (6 ounces) blueberries.
- ADD 1 tablespoon quick jam.
- FOLD gently to create visible swirls. Do not over mix.
- REFRIGEREATE dough 20 minutes.
Streusel
- PLACE 1/2 cup all-purpose flour into a medium bowl.
- ADD 4 tablespoons (1/2 stick) room temperature unsalted butter.
- ADD 2 tablespoons packed brown sugar.
- ADD 1/4 teaspoon kosher salt.
- MIX using your hands or a fork until thoroughly combined and smooth small lumps form.
Assembly
- PREHEAT oven to 350°F.
- LINE 2 baking sheets with parchment paper.
- SCOOP 10 mounds of dough (about 1 ½ tablespoons each) onto each prepared baking sheet.
- TOP mounds with a spoonful of streusel and PRESS gently into dough.
- CHILL 1 sheet of cookies until needed.
- BAKE remaining sheet of cookies 14 minutes or until edges are golden.
- PLACE a round cookie cutter or upside down cup over 1 cookie and SWIRL to FORM a uniform circle.
- REPEAT with remaining cookies.
- ALLOW cookies to cool on baking sheet 10 minutes.
- REPEAT with remaining sheet of cookies.
- TRANSFER to wire rack to cool completely.
- SERVE immediately.
