Description
Delicious blueberry crumble cake cookies that combine the flavors of a classic crumble cake with the convenience of a cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup rolled oats
- 1/2 cup brown sugar (for crumble)
- 1/4 cup all-purpose flour (for crumble)
- 1/4 cup cold butter, cubed (for crumble)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries and rolled oats.
- In a separate bowl, prepare the crumble by mixing the brown sugar, flour, and cold butter until crumbly.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet and sprinkle the crumble mixture on top.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to substitute with frozen blueberries if fresh ones are not available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg