Go Back
Blueberry Crumble Cookies
Author: Jackie
Ingredients
  • 2 sticks (1 cup) butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • ½ cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1-½ cup fresh blueberries
For the crumble topping:
  • ¼ cup flour
  • ¼ cup brown sugar
  • ¼ cup oats
  • ½ teaspoon cinnamon
  • 4 tablespoon butter , cold and cut into small pieces.
Instructions
  1. Preheat oven to 350 degrees.
For the cookies:
  1. In a bowl combine softened butter and sugars until light and fluffy.
  2. Add eggs, one at a time, mixing thoroughly in between.
  3. Add vanilla, mix.
  4. Stop mixer and add flour, oats, baking powder, cinnamon and salt.
  5. Turn mixer on slow and mix until everything is combined.
  6. Using a spoon, gently mix in blueberries.
For the crumble topping:
  1. In a bowl combine flour, brown sugar, cinnamon and oats.
  2. Add small butter pieces and mix (or knead with clean fingers) until small pea sized clumps form.
  3. Scoop out 1 inch dough balls and place on a lined cookie sheet 2 inches apart.
  4. Gently press dough balls down to create a slightly flattened top.
  5. Sprinkle 1 teaspoon of crumble topping on each top.
  6. Bake at 350 degrees for 14-16 minutes.
  7. Allow to cool completely before removing from pan.
  8. Use a thin metal spatula to remove the cookies, as sometimes the blueberry juices will stick to the paper.