These Blueberry Oatmeal Cookies are perfectly chewy, and the milk crumb and blueberries add a twist to make them just different enough to be fun!

If you follow me on Instagram, you know I’ve been a little obsessed with Christina Tosi’s cookbook Milk Bar. I’m not really a baker, but I’m hoping to get better at it. I do scones here and there, but those are dang easy. Every time I tell people I’m kicking off this effort with Christina’s book they look at me like I’m crazy. Let’s just say: it isn’t traditional.

There are elements to her recipes that take a lot of time: making a crumb first, whipping the butter for a full 10 minutes total, refrigerating the dough for at least two hours. But all of these details are what make her cookies perfect.

I was craving an oatmeal cookie, so I turned her Blueberry and Cream Cookies into Blueberry Oatmeal Cookies. Wooowwwwwza. Blueberry Oatmeal Cookies are a huge upgrade from your standard oatmeal cookie, and the creamy milk crumb makes them all the better.

I know some work goes into these Blueberry Oatmeal Cookies. But take the time. Do it right. When I’m thinking ahead, I make the dough before bed and bake them in the morning so the dough can really set up overnight. Really though, 2 hours will do the trick. Don’t short this time! I did the first time I made one of Christina’s cookie recipes… and it was a mistake.


And enjoy these cookies!

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Blueberry Oatmeal Cookies

Prep Time: 2 hours 30 minutes
Cook Time: 38 minutes
Yield: 24 -26 cookies


Milk Crumb

  • 1/2 cup 40 g milk powder
  • 1/4 cup 40 g flour
  • 2 tablespoons 12 g cornstarch
  • 2 tablespoons 25 g sugar
  • 1/2 teaspoon 2 g kosher salt
  • 4 tbsp 1/2 stick, 55 g butter, melted
  • 1/4 cup 20 g milk powder
  • 3 oz 90 grams white chocolate, melted

The Cookies

  • 16 tbsp 2 sticks, 225 g butter, at room temperature
  • 3/4 cups 150 g sugar
  • 2/3 cups 150 g light brown sugar, tightly packed
  • 2 tbsp 35 g corn syrup
  • 2 eggs
  • 2 cups 320 g flour
  • 1 cup oatmeal
  • 1/2 tsp 2 g baking powder
  • 1/4 tsp 1 1/2 g baking soda
  • 1 1/2 tsp 6 g kosher salt
  • 1/2 recipe Milk Crumb
  • 3/4 cup 130 g dried blueberries


  • For the Milk Crumb: Heat the oven to 250°F.
  • Combine the 40 grams (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.
  • Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.
  • Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.
  • Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
  • For the Cookies: Combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.
  • Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
  • Still on low speed, add the milk crumbs and mix until they’re incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.
  • Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.
  • Heat the oven to 350°F.
  • Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.


Be patient! Refrigerate the dough, fully whip the butter. Don't take short cuts!
Course: Desserts
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.