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White Chocolate Blueberry Cookies

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White Chocolate blueberry cookies are a deliciously red, white and blue dessert cookies made with oats, white chocolate chips, cranberries, and dried blueberries.

stack of oatmeal cookies with blueberries and white chocolate chips
customize with your favorite dried berries

These oatmeal cookies are inspired by my favorite old-fashioned oatmeal cookie recipe and can be made in less than 30 minutes. The perfect red, white and blue cookie!

I often take cookies or blondies to a summer picnics, parties or to 4th of July gatherings with other sweet treats.

what you’ll need

ingredients for white chocolate blueberry cookies
  • quick oats (not old fashioned) are recommended
  • white chocolate chips– use the baking kind
  • dried blueberries and/or cranberries

instructions

Follow these instructions for the best cookies every time.

four pictures showing how to make blueberry white chocolate cookies

tips

  • Prefer a thin cookie? Use ½-1 cup less flour for thinner, less dense cookies
  • Just want blueberries? Double the amount and omit the cranberries.
half eaten cookie on a marble countertop
chocolate really brings out the buttery oatmeal flavor

don’t overcook your cookies

  • To prevent hardening, remove from the oven when almost finished. They’ll still be a bit mushy in the center, but not too mushy. You may test-bake a cookie or two to see how this recipe works best for your oven.
hand holding an oatmeal cookie with white chocolate chips, cranberries and blueberries
chewy, thick and buttery oat cookies

FAQs

Frequent questions for making oatmeal cookies with berries and white chocolate.

what is the best chocolate for cookies?

  • All chocolates work well, but the BEST chocolate for baking cookies is always chocolate chips or baking chocolate.
  • This recipe would also work well with a dark rich chocolate, as berries are frequently paired with dark chocolate bars. I’ve also used white chocolate in my red, white, and blue blondies recipe.
oatmeal cookies on a baking sheet
cool on a baking sheet for cookie perfection

can I use fresh blueberries?

  • Yes, but you may want to smash them a bit and pat dry with a paper towel before adding to the mix. This way, they do not make the batter too mushy.

recipe substitutions

  • Red: dried cherries, raspberries, strawberries
  • White: macadamia nuts, coconut slices, marshmallows, or add a drizzle of white icing on top
  • Blue: blue sprinkles, blue m&ms, or blackberries.
white chocolate oatmeal blueberry cookies in a row on parchment paper
chewy, buttery cookies are the best

how to store leftover cookies

  • Oatmeal cookies are best stored in an air-tight container at room temperature for up to a week. This recipe makes 48 cookies, plenty enough to store (that is, if they’re not eaten first).
stack of oatmeal blueberry white chocolate cookies
the perfect red, white and blue cookie

can I freeze oatmeal cookies?

  • these cookies may be frozen in an airtight freezer safe container for up to 3 months.

serving suggestions

These cookies are best enjoyed with a tall glass of coffee, milk, with ice cream, or as dessert.

white chocolate blueberry cookies

Red, White and Blue Oatmeal Cookies

These cookies are loaded with oatmeal, dried and sweet blueberries and cranberries, and white baking chips.
4.78 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 48 cookies
Calories: 120kcal
Author: Amber

Equipment

  • Cookie sheet (I use an ungreased airbake cookie sheets)
  • Electric mixer

Ingredients

Instructions

  • Preheat oven to 350℉
  • Sift all dry ingredients together into a large bowl and set aside.
  • With an electric mixer beat together butter and sugars on medium-high speed until light and fluffy (~3 minutes).
  • Add eggs and vanilla, beat on med-high until well incorporated (~1 minute).
  • Add all the flour mixture; mix on low just until the flour mixture is incorporated (~30 sec -1 minute)
  • Add in the quick oats, white baking chips, and dried berries, and mix by hand with rubber spatula until incorporated.
  • Scoop balls of dough, about two tablespoons in size onto baking sheets, spacing a couple inches apart. Press down lightly on the top of the cookies with the palm of your hand to flatten just a bit (no need to do this if using the lesser amount of flour as detailed in the notes section).
  • Bake 10-13 minutes depending on the oven. They are done when the cookie has flattened out, the center has just settled and the center still looks just a little undercooked. (I would recommended to bake a test cookie)
  • Cool on the sheet 5 minutes, then transfer to a cooling rack.

Notes

 
  • I like these cookies puffier and thick, but you could use ½-1 cup less flour for thinner, less dense cookies
  • This is a thick dough, and is easiest to mix inclusions in by hand in a 12 cup bowl.
  • Cookies can be stored at room temperature in an airtight container for up to 1 week or can be frozen in an airtight freezer safe container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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