These delightful Blueberry Pistachio Oatmeal Cookies are the perfect combination of chewy oats, sweet blueberries, and crunchy pistachios. I find them to be a wholesome, flavorful treat that's great for breakfast, snack time, or as a light dessert.

Why I Love This Recipe

I love how these cookies bring together the hearty texture of oats with bursts of juicy blueberry and the rich crunch of pistachios. They strike a balance between sweet and savory, and I always appreciate how easy they are to whip up. They store well too, so I often make a double batch to have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 large egg, at room temperature
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 ½ cups quick oats
¾ cup fresh blueberries, rinsed and dried
½ cup shelled pistachios

Directions

I preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the butter until smooth, then beat in the brown and granulated sugars until light and fluffy.
I add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, I whisk together flour, oats, baking soda, salt, and cinnamon.
I gradually stir the dry mixture into the wet ingredients until just blended.
I fold in the pistachios first, then gently add the blueberries to avoid crushing them.
Using a cookie scoop, I drop the dough onto the prepared sheet, leaving about 2 inches between each.
I bake for 12 to 14 minutes, just until the tops turn golden.
I let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: About 24 cookies
Prep time: 10 minutes
Bake time: 12–14 minutes
Total time: 22–24 minutes

Variations

I sometimes swap pistachios with chopped almonds or walnuts for a twist.
If I’m out of fresh blueberries, I use dried ones, though I reduce the amount slightly.
Adding white chocolate chips gives these cookies an indulgent touch.
A teaspoon of lemon zest adds a fresh brightness that complements the blueberries well.

Storage and Reheating

I keep the cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I freeze them in a single layer first, then store in a freezer bag for up to 3 months. When I’m ready to eat, I thaw them at room temperature. A quick 5-second microwave zap makes them taste freshly baked.

FAQs

How do I make these gluten-free?

I use a gluten-free flour blend and certified gluten-free oats to make them suitable for a gluten-free diet.

Can I use frozen blueberries?

Yes, I use frozen blueberries when fresh aren’t available. I add them straight from the freezer to prevent excess moisture.

Can I make the dough ahead of time?

Absolutely. I make the dough and refrigerate it for up to 24 hours. I let it sit out for about 15 minutes before scooping and baking.

What kind of oats work best?

I use quick oats for a softer cookie. If I want a chewier texture, I go with old-fashioned oats.

How do I stop the blueberries from bursting?

I fold them in very gently and use smaller-sized berries when I can. Drying them well before adding also helps.

Conclusion

These Blueberry Pistachio Oatmeal Cookies are one of my favorite cookie recipes. They're simple to make, taste amazing, and offer a fun twist on classic oatmeal cookies. I make them often and they never last long—everyone always comes back for more.