What makes these cookies fun and different is folding in fresh blueberries, offering bursts of juicy blueberries in every bite. It reminds me of a peanut butter and jelly sandwich but in cookie form! You can also fold in chocolate chips for a more classic cookie combination. Whether you enjoy them with a glass of milk, a cup of coffee, or on their own, they will satisfy your sweet tooth while offering some wholesome ingredients. More peanut butter desserts you’ll love are my Chewy Chocoalte Dipped Peanut Butter Cookies, Peanut Butter Cup Cookies, Fluffernutter Cookies, or my Buckeye Cookies.
Creamy peanut butter: The type of peanut butter used can greatly influence the flavor and texture of the cookies. I usually recommend a creamy peanut butter vs. a natural peanut butter because of the smooth texture. Natural peanut butters, which often have a more oily consistency, can alter the texture of the cookies, so it’s best to use something like Jif or Skippy. And a crunchy peanut butter can be used for added texture if that’s your thing! Rolled oats: Use old-fashioned rolled oats for the best texture. Quick oats can be used in a pinch but will result in a different, less chewy texture. Brown sugar: Brown sugar adds moisture and chewiness due to its molasses content. Egg: the egg acts as a binder and adds moisture, contributing to the soft texture of the cookies. Blueberries or Chocolate chips: Fresh blueberries are preferred for their burst of flavor and juiciness. Frozen blueberries can be used but should be thawed and well-drained. And if using chocolate chips, your favorite chocolate chips will work fine.
