Soft, chewy, and loaded with fresh blueberries and crunchy pistachios, these oatmeal cookies are perfect for breakfast or a midday snack!

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🧾 Ingredients

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 egg, room temperature

• 1 tsp vanilla extract

• ¾ cup all-purpose flour

• 1½ cups quick oats

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp ground cinnamon

• ¾ cup fresh blueberries (smaller berries preferred), rinsed and dried

• ½ cup shelled pistachios

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👩‍🍳 Instructions

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, cream the butter until smooth. Beat in brown sugar and granulated sugar until combined.

3. Add the egg and vanilla extract. Mix well.

4. In a separate bowl, whisk together flour, oats, baking soda, salt, and cinnamon.

5. Gradually mix the dry ingredients into the wet ingredients until just combined.

6. Stir in pistachios, then gently fold in blueberries.

7. Scoop dough onto the prepared baking sheet using a large cookie scoop.

8. Bake for 12–14 minutes, or until tops are lightly golden.

9. Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

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🍪 Yield: 24 cookies

Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min
Calories (per cookie): ~112 kcal