Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 1/2 cups (150g) old-fashioned rolled oats
  • 1 cup (150g) fresh blueberries
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter, light brown sugar, and granulated sugar using a mixer until the mixture is pale, fluffy, and smells like caramel.
  3. Beat in the egg and vanilla extract until fully incorporated and smooth.
  4. In a separate medium bowl, whisk together the 1 cup of all-purpose flour, baking soda, salt, and cinnamon.
  5. Gradually stir the dry ingredients into the butter mixture until just combined, then fold in the rolled oats with a spatula.
  6. Toss the fresh blueberries with 1 tbsp of flour in a small bowl until coated, then gently fold them into the batter until distributed.
  7. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) onto the prepared sheet, spacing them 2 inches apart.
  8. Bake for 10–12 minutes, or until the edges are a light mahogany-colored gold but the centers still look slightly soft.
  9. Let the cookies rest on the pan for 5 minutes to firm up, then transfer them to a wire cooling rack.