Dried Blueberry Mill Cookies

Everything you know and love about raisin oatmeal cookies, plus more! Healthful ingredients like rye flour and dried blueberries make these a tasty lunchbox treat! 


Yield: Makes about 3 1/2 dozen

Dried Blueberry Mill Cookies


  • 1 cup old-fashioned large flake oats
  • 1 cup packed golden brown sugar
  • 1 cup all-purpose flour
  • 1 cup rye flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2½ cups dried blueberries


  1. Preheat oven to 375°F.
  2. Grind oats in a mini food processor; process, using an on/off motion, until ground. There should be about 1 cup.
  3. Combine oats, brown sugar, flours, baking powder, baking soda and salt in a medium bowl. Set aside.
  4. Add butter and granulated sugar to an electric mixer bowl. Mix on medium speed with the paddle attachment until light and fluffy, about 2 minutes. Add eggs one at a time, mixing on low speed between each egg until incorporated.
  5. Gradually add dry ingredients to wet ingredients. Mix on low speed until combined. Fold in blueberries.
  6. Shape cookies into 2 inch balls. Transfer to parchment paper-lined cookie sheets and space 2 inches apart. Bake for 14 – 16 minutes or until cookies are light brown around edges. Let cookies stand for 5 minutes on cookie sheets. Transfer cookies to cool on rack.
Nutritional analysis per cookie: 147 calories, 5.1 g fat, 1.8 g protein, 25 g carbohydrate, 1.6 g fibre, 134 mg sodium
Tip: As an alternative to using all three types of flour, you can substitute any of the three types for the other 2. Additionally, you can use one of the flours for all 3 cups of flour.