Dark Chocolate and Blueberries

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easy dark chocolate and blueberry oatmeal cookies


Around Valentine’s day,  I noticed Marshall’s was selling gourmet chocolate covered blueberries which sounded really really good.  I started thinking about a way to incorporate the two in a cookie and decided to work with the good old oatmeal cookie recipe.

I had a hard time finding dried blueberries and ended up with two different packages of “blueberries”.  One was just dried cranberries with blueberry flavorings and the other was actual dried blueberries…that were really expensive!  I didn’t want to use frozen or fresh blueberries because I thought it would make the cookie too moist.  Anyway, long story short…I came up with the cookies you see above and the combo of dried blueberry and dark chocolate was perfect.

I didn’t have enough of the actual dried blueberries for my recipe so I did incorporate some of the dried cranberry/blueberries.  I would recommend checking out a health food store for actual dried blueberries or Trader Joe’s and you could certainly use any type of chocolate chips…but dark chocolate is good for you! I also used white whole wheat flour instead of regular white flour which may affect the texture of the cookie but I can verify that we detected no difference in the taste.   Enjoy

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Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: approx. 3 dozen cookies
  • 1½ cups white whole wheat flour
  • 3 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons real vanilla
  • ¾ cup unsalted butter; softened
  • 2 eggs
  • ¾ cup brown sugar
  • 1 cup dried blueberries
  • 1 cup dark chocolate chips
  1. Preheat oven to 350 degrees
  2. Combine flour, baking soda and salt in medium bowl; set aside
  3. In a large bowl combine butter and brown sugar and beat with electric mixer until creamy
  4. Add eggs and vanilla to this mixture and beat well
  5. Add flour combination to this mixture and mix well
  6. Add oats, blueberries and chocolate chips; mix well
  7. Drop dough by tablespoonfuls onto ungreased cookie sheets
  8. Bake 10 minutes and cool on sheets for 1 minute
  9. Place on wire rack to complete cooling
  10. Store in covered container


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