Maple Blueberry Oatmeal Cookies
Published Jan. 10, 2024
- Total Time
- 1 hour 10 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:30 cookies
- 2cups fresh or frozen blueberries (no need to thaw)
- 3tablespoons maple syrup, or to taste
- 1tablespoon fresh lemon juice, plus 2 teaspoons finely grated lemon zest (see Tip)
- Pinch of fine sea or table salt
- 1cup/227 grams unsalted butter, softened, more for pans
- 1½cups/315 grams dark brown sugar
- 1large egg
- 1tablespoon vanilla extract
- 1½cups/187 grams all-purpose flour
- 1teaspoon fine sea or table salt
- 1teaspoon ground cinnamon
- 1teaspoon ground cardamom
- ½teaspoon freshly grated nutmeg
- ½teaspoon baking soda
- 3cups/260 grams rolled oats (not instant)
- 1cup/100 grams chopped pecans or walnuts
For the Blueberry-maple Jam
For the Cookies
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)
187 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 3 grams protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small saucepan, combine berries, maple syrup, lemon juice, zest and salt. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer vigorously for 12 to 22 minutes, or until the jam has thickened; most of the liquid should have evaporated and what’s there should look syrupy rather than runny. Transfer jam to a bowl. Refrigerate or freeze until cool, about 20 to 30 minutes. (Jam can be made up to 5 days in advance and stored in the refrigerator.)
- Step 2
Heat oven to 350 degrees. Line two large cookie sheets with parchment paper or reusable silicone liners.
- Step 3
Using an electric mixer, beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in egg until fully incorporated. Then beat in vanilla extract, scraping down the sides of the bowl with a rubber spatula.
- Step 4
In a separate bowl, mix together the flour, salt, cinnamon, cardamom, nutmeg and baking soda. Set mixer on low speed and beat flour mixture into the butter mixture. Stir in oats and nuts. (Dough can be made up to 5 days in advance and stored in the refrigerator.)
- Step 5
Spoon or scoop out large tablespoonfuls of dough onto prepared cookie sheets, leaving at least 2 inches between each cookie. Use your thumb or a spoon to make a thumbprint. Spoon a heaping ½ teaspoon of jam into each thumbprint. Top jam with an additional 1 tablespoon of dough and press around the edges to lightly seal the cookie. A little of the jam will seep out, which is good; it will give the baked cookies a nice rippled look.
- Step 6
Bake for 15 to 23 minutes, or until the edges turn deep golden brown and the centers are firm. Transfer cookie sheets to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days.
Tip
- It’s easier to zest the whole lemon before halving it to squeeze the juice.
Private Notes
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Cooking Notes
MMS
Made w/o nuts. Dough/30= 38 gm per cookie. First time didn’t refrigerate dough, flattened cookie a bit, baked 23 min. Meh too crispy not enough Bberry flavor. 2nd time. Used 2/3 dough for cup portion and added more Bberry compote which is really easy to make and tastes great on many things. 1/3 dough flattened to fold over cup portion of cookie. Refirgerate while oven heats. Kept cookie in a ball shape not flattened. Baked 21 min. Came out great w more Bberry flavor. All gone in one day.
katy d
This recipe turned out great! The cookies are delicious with crispy edges and a soft interior. I had to add a little cornstarch, mixed with water, to the compote to thicken it up when using fresh blueberries. I used a one-to-one gluten-free flour, and the dough seemed a little dry, but it worked!
Elizabeth
Has anyone tried cooking these in mini muffin pans? You might need to cook a little longer, but it might avoid the spreading and leaking problems.
Joe
This recipe makes a decent, nothing special oatmeal cookie and IMO the jam was more trouble than it's worth. Following the recipe precisely, using a 1 T scoop, I got just 20 cookies. Be advised they spread quite a lot.
Cecily Hoffman
Made these this afternoon. They were pretty straightforward to put together. I made the jam according to the instructions, but made a couple of changes to the dough. I used Earth Balance Unsalted Buttery Sticks instead of butter, and decreased the oats by one cup. I had no problems with crumbly dough like some others did. These cookies turned out to be fabulous! Can’t wait to tell my sister about them!
William Wroblicka
Rather than trying to overhaul a published recipe to meet your individual dietary restrictions/preferences, my advice would be to search (i.e., Google) for a recipe acceptable to you. Just use keywords like gluten free, low calorie, vegan, etc. For example, Googling "low calorie cookie recipes" yields over 57,000,000 hits!
Robin
This is a very good cookie. The spices are excellent if you freshly grind them. Mine don’t look like the picture- they spread quite a bit. Next time I would use even less maple syrup, as I’d like them less sweet. Good riff on an oatmeal cookie (raisin haters rejoice!)
debsa
Make these immediately! Absolutely delicious. Perfect crunch on the outside and moist on the inside. Flavor was superb. Added 1/4 tsp of ground ginger to the cookie and included half cinnamon stick to the compote while it was bubbling. The walnuts are a delicious (and essential) addition. Superb!
Nsbaxter
I made it with Miyokos instead of butter for a dairy-free cookie. Turned out great. It is too good though and I ate the whole batch in a day. It is definitely an adult type cookie as it isn't as sweet but exactly how i like my desserts. My dog loved them, too. He stood guard by the counter waiting for crumbs. I also used Meyer Lemons, which worked well with the flavors.
treiber
I always think people use too much sugar. So as I do I used just one cup of sugar. Delicious
Anne
The weight for the brown sugar seems wrong. I ended up measuring by volume instead. That amount only weighed about half of the weight in the recipe.
Simeone
I doubled the recipe for a bake sale and half way through I decided to try bar cookies - flattened half-ish of the dough in a parchment lined 9 x 9 baking pan- put the delicious blueberry mixture on top and topped with more cookie dough like a streusel topping. Baked for 20-25 minutes. It was delicious. The cookies are delicious too even though mine flattened out - the bars were easier and we liked them more.
Janine
Good cookies! Worth making for the jam alone. I used frozen wild, blueberries, and it was the proper consistency in 12 minutes flat. Making the bottom dough a ball and then sticking your thumb innot makes a good size hole for the jam. I had no problem with leakage, although I made the cookies slightly bigger than they apparently should’ve been. Only got 24.
Paul
Very dry seemed like it needed more butter or eggs , for cup and half flour 3cups oatmeal,I would stick to oatmeal raisin next time
AMG
These cookies were fantastic! The edges were buttery and crispy, and the center was chewy and soft. I omitted the nutmeg so I could share with my dog and added in more cinnamon and cardamom, I put walnuts on top of the cookies, which allowed the nuts to toast. I also took the advice of someone in the comments to use European style butter. I will definitely make these cookies again.
Ally
The first round I baked spread so much that they were almost completely flat. I put the rest of the dough in the fridge for a few hours and baked from there with much less spreading. Still not as beautifully round and puffed as the photo, but definitely chill your dough before baking.
Lisa
For those of us at higher altitudes, any suggestions on recipe modifications? Thank you!
sofi
It's amazing, this recipe it's one of the best I've used for oatmeal cookies. My nice and nephew just love them.
ILovetoCook
I liked these cookies but they were more work than the outcome warranted. The jammy part was nice but took more cooking and cooling than I wanted to spend time on and it didn't make them particularly special. Making the cookie without the jammy part would've made just as nice a cookie.
CarolB
Used gluten free flour, added a touch of ginger and replaced dark brown sugar with light brown sugar and molasses. Loved the blueberry maple jam. To speed up cooling of jam, put pan in ice water few minutes(stirring) then in freezer until dough was ready. Cookies came together easily and were loved by all. Lovely mix of spices. Very nice to have with coffee in morning.
OBX Baker
Delicious! Everyone loved them and have now made them twice. I make the blueberry jam the day before to save time. Followed recipe exactly. Yum.
Maxthemanx
Delicious cookies! Followed the recipe to the tee as a baseline as I plan to incorporate some healthier options for the next round (coconut sugar, vegan butter, whole wheat/spelt flour). Used fresh blueberries and locally made maple syrup and the jam settled as promised (and have enough left over for another batch). Used walnuts, the full three cups of oats, and all fresh spices - the cookies were flavorful, chewy inside with slightly crisp edges. Delightful !!
Barb
The first time I made these according to the recipe, the dough was so dry and crumbly, I had to add a little water in order to form the cookies into balls. At first, I was disappointed; they seemed dry and dense, but I really liked them as a morning treat with coffee. Everyone who tried them liked them. This time I added a little more butter and a second egg (and raisins).The dough formed nicely. The cookies are delicious, as is the jam. I used Costco blueberry-maple syrup.
Dee
This recipe is a winner! I wasn’t sure if I liked them enough to bake again, but my husband loved them and said they’d be great to take on the hiking trail. I skipped the sauce part (although I’ll try that later in the summer, as it’s winter right now here in Canada, and I’ll use local fresh berries) and just used homemade Saskatoon jam. Great taste, a little chewy and not too sweet!
Vicki Pappas
Very nice cookie!! Be careful not to burn the blueberry jam. If you had a very flavorful favorite jam, such as Bon Maman Cherry preserves, I think that would be very good and less work
Laney
Made a half batch with fresh blueberries, followed recipe exactly, except for using allspice in place of cardamom. No problems with dry dough, or filling oozing. Recipe yielded 8 large dome shaped cookies, and eating 1 at a sitting is plenty lol. They are scrumptious and hearty, perfect for b'fast, or warmed and topped with ice-cream. The bit of leftover compote is delish on waffles, french toast, etc. Cookies are a bit of work for sure, will try making them again as cookie bars to save time!
Henessee O. Ping
I used wild blueberries, but incorporated a Tblspoon of Black Currant preserves per cup of berries. Didn't have cardamom on hand, so substituted ground ginger. Great recipe! Next time, I'll make sure I have cardamom (but keep a little ginger in there).
Brushjl
Divine, I didn't change a thing. The spices leave a sweet aftertaste and the whole thing is super easy on the eyes. Delicious!
Meggin
These cookies! We have made them 3 times now and are ready to make another batch. We've renamed them as breakfast cookies because although most cookies are good in the morning, these are ESPECIALLY good in the morning and feel pretty healthy!!! Made the recipe as is the first time and the second time (when we made a double batch) we used some already-prepared raspberry jam for a few of them. Pretty sure most anything in the middle would work (fruit-wise, that is).
Rachel F.
just made them. challenging. Taste good, but not enough blueberry. Made a lot of compote, so am going to attempt bars instead of cookies with the rest.
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