Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, combine the rolled oats, flour, brown sugar, baking soda, and salt. Stir them together until well mixed.
- In another bowl, beat the softened unsalted butter until creamy. Then, add in the honey or maple syrup and vanilla extract. Mix until smooth and well combined.
- Gradually add the dry mixture to the wet mixture. Stir just until everything is combined, being careful not to overmix.
- Gently fold in the fresh blueberries to ensure they’re evenly distributed throughout the batter.
- Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.