recipe: blueberry chocolate chunk oatmeal pepitas cookies


I know what you’re thinking …  another oatmeal cookie recipe?!  Yes, the big green mixing bowl has been used to make another delicious oatmeal cookie that I want to share with all of you.  It’s crisp on the outer edges but chewy in the center, and the dried blueberries add a nice texture to it.  Better yet?  You can make this in one bowl and mixing by hand.

I got this recipe literally off the side of the oatmeal container.  In this version I substituted the 2 cups of raisins that it suggests with 1 cup each of the dried blueberries and chocolate chunks.  Oh and I just threw in a couple of handfuls of pepitas for extra crunch too.  Yum!

I have a nut and peanut allergy so I use pepitas or sunflower seeds to add crunch to my cookie recipes, but you could certainly substitute them with something else like almond slivers or cashew chunks.


– 2 sticks of unsalted butter (8 ounces total), softened
– 1 and a 1/4 cup of packed brown sugar
– 3/4 cup of granulated sugar
– 2 teaspoons of vanilla
– 2 large eggs
– 1 and a 1/2 cup of all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 3 cups of old fashioned oats, uncooked (not the instant version)
– 1 cup of semi-sweet chocolate chunks (I found some at Trader Joe’s)
– 1 cup of dried blueberries (I used the Kirkland brand from Costco which was way cheaper than anywhere else I could find them)
– 2 handfuls of pepitas (roasted pumpkin seeds)



1. Heat the oven to 350 degrees.

2. Put the butter in a large mixing bowl.  If they aren’t already softened put them in the microwave for about 20 seconds on high heat if you’re in a hurry to get these cookies in your belly.

This is probably quite nontraditional or un-baker-professional but it’s easier: I just added each ingredient going down the list and made sure to mix very well as I went along.  But if you feel like whipping out the big mixer, by all means go for it!

3. Line a baking sheet with parchment paper because it will make clean up so much easier later.  Use an ice cream scoop that is roughly 1.5″ in diameter to make balls of dough on the baking sheet.  Be sure to leave about 2 inches in between them because they will spread out a lot.  (Normally I can get a dozen cookies on a large baking sheet with other recipes but for this recipe I could only fit eight at a time.)

4. Bake for 16 to 18 minutes until the edges are golden brown but the cookie is still soft in the center.  Cool on the cookie sheet for 2 minutes then transfer them to a wire rack to cool.



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