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.

Blueberry Pistachio Oatmeal Cookies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 24 cookies
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Chewy and hearty oatmeal cookies packed with sweet blueberries and crunchy pistachios, perfect for breakfast, snacking, or a light dessert.

Instructions

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