Hard to resist these Blueberry White Chocolate Cookies with gooey caramel throughout. An oatmeal cookie with dried blueberries, sweet white chocolate and caramel, an amazing cookie that everyone will love.
One of my favorite cookies to give for gifts around the holidays are these delicious blueberry white chocolate cookies. Over flowing with dried blueberries, white chocolate and caramel, they’re always a hit.
You don’t need a frosting or glaze for caramel cookies, they’re sweet enough from the white chocolate and caramel. If you can find caramel bits, you don’t even have to peel the paper off caramel squares. (affiliate) Half the time I’ve forgotten to order caramel bits and they don’t carry them in my area so caramel squares work just as well, you just need to cut them into fourths.
This is basically an oatmeal based cookie with amazing add ins. Not only do they have gooey caramel, but they’re loaded with dried blueberries. You don’t see many recipes with dried blueberries, most call for cranberries or cherries but dried blueberries are amazing. You can find them at Trader Joes or Amazon (affiliate) or most specialty groceries in the dried fruit section.
If you love fresh blueberries, you’ll love how much flavor the dried ones add to cookies.
Last but not least, dump in some white chocolate chips. White chocolate is one of my favorite additions to desserts, you’ll find them in my oatmeal cookies, blondies, tiger butter, raspberry bars and bark. It adds a creamy texture to any dessert and these cookies are no exception.
What you’ll need
- Dried blueberries – find them with the dried fruit. You could substitute dried cherries, cranberries or even raisins.
- White chocolate chips – you could make them even better by chopping up a white chocolate bar.
- Caramel – squares or bits.
- Pantry items – oatmeal, flour, sugar, butter, brown sugar, eggs, baking soda and vanilla.
Blueberry cookies are sturdy because of the oatmeal and will keep their shape and flavor for several days, and no nuts in case someone has allergies. These are another good option for shipping, even if it’s super hot the caramel will only get soft.
How do you make blueberry white chocolate cookies
Step 1: If you are using caramel squares, cut them into fourths.
Step 2: Cream the butter and sugars then add eggs and vanilla.
Step 3: Add dry ingredients and combine then add the blueberries, white chocolate and caramel.
Step 4: Use an ice cream scoop to scoop out dough.
Step 5: Bake, the caramel will ooze out of the cookies.
Share these with a friend, give as a gift with your holiday cookies, or just enjoy with a glass of milk.
FAQ’s and tips
Kraft makes caramel bits which are small pieces of caramel. They are the same as traditional caramel squares just smaller and there’s no plastic to remove.
You’ll find that these are great cookies to ship. The oatmeal base makes them sturdy enough to handle being thrown around and there’s nothing that will melt. The white chocolate and caramel might get soft but that makes them even better.
All cookies freeze well and these are no exception. However, you’ll need to let them warm up before eating as the caramel will get hard.
They are located with the dried fruit in the grocery. You can find them at Trader Joe’s or online. (affiliate)
More cookies you won’t want to miss
- Peanut butter oatmeal cookies
- Potato chip cookies
- Pistachio shortbread
- Oatmeal cookies with apricots
- Chocolate caramel cookies
- Coconut cookies
Adapted from Picky Palate
Blueberry White Chocolate Cookies
- 1 cup butter softened
- ¾ cup sugar
- 1 cup brown sugar
- 2 eggs
- 1½ tablespoons vanilla
- 2½ cups flour
- 2½ cups oatmeal quick
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups caramel squares Cut into fourths
- 1½ cups dried blueberries
- 1 cup white chocolate chips
- Preheat oven to 350º.
- In an electric mixer, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla until well combined.
- In a separate bowl, wisk together flour, oatmeal, baking soda, and salt. Add to butter mixture and mix to combine. Add caramel bits, blueberries and white chocolate. Mix until just combined.
- Use an ice cream scoop to scoop out dough onto lined baking sheets. Bake for 9-11 minutes or until edges are just turning golden brown. Remove and let cool for 5 minutes before removing from the pan.
Barbara’s Tips + Notes
- This recipe will make 40 large cookies using a ¼ cup ice cream scoop. Or it will make about 60 cookies using a 2 tablespoon cookie scoop.
- You can substitute dried cherries, cranberries or raisins for the dried blueberries.
- This dough does not need to be refrigerated before baking.
- Try microwaving these cookies for about 5 seconds if you want gooey caramel.