These soft and chewy Blueberry Swirled Oatmeal Cookies are made with hearty oats and ribbons of blueberry pie filling for the ultimate summer cookie. Easy, beautiful, and perfect for BBQs, brunches, and everyday baking.

Soft, chewy, and bursting with blueberry flavor, these Blueberry Swirled Oatmeal Cookies are the perfect summer treat. The buttery oatmeal cookie dough is gently swirled with blueberry pie filling, creating beautiful ribbons of fruit without overpowering the cookie. They’re easy to make, freezer-friendly, and perfect for brunches, BBQs, or an afternoon coffee break.

I’ll admit it, I don’t usually think of fruit when I crave cookies. But these completely changed my mind. The soft oatmeal cookie paired with little swirls of sweet blueberry filling tastes like summer in every bite. Just remember not to overmix the blueberry filling into the dough or you’ll end up with blue cookies instead of those pretty marbled swirls!

I probably have an over abundance of blueberry recipes on my website but I am not mad about it! I love love baking with fresh blueberries in the summer. If you love blueberries as much as I do then you’ll love my Blueberry Crumb Bars or my Blueberry Lemon Cake

Looking for more easy recipes? Follow me on Instagram @mykitchen_mystudio for new recipes, cooking tips, and daily kitchen inspiration!

Blueberry Swirled Oatmeal Cookies

Print Recipe

Ingredients

½ cup neutral oil
1 large egg
1 cup packed brown sugar
2 tsp vanilla extract
1 tsp cinnamon
1¾ cups all-purpose flour
1½ cups quick oats or old-fashioned oats
1 tsp baking soda
½ tsp baking powder
6 Tbsp blueberry pie filling*

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the oil, egg, brown sugar, and vanilla until smooth.
Add the cinnamon, flour, oats, baking soda, and baking powder. Stir just until a soft dough forms.
Drop about 6 spoonfuls of the blueberry pie filling over the dough. Using a spatula, gently fold it in only a few times to create a marbled effect. Do not overmix or the entire dough will turn blue.
Scoop the dough onto the prepared baking sheet, leaving about 2 inches between cookies.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.