Pixelated Crumb

Blueberry Walnut Oatmeal Cookies (and a Giveaway!!)

Blueberry Walnut Oatmeal Cookies

If you’ve been reading Pixelated Crumb back since the beginning, you’ll know that I don’t really like raisins in most baked goods. I don’t like the texture or flavor that they add. I guess when it comes right down to it, I’m just not a raisin fan. When I get trail mix I find myself eating around the raisins so that at the end that’s all that’s left and I have to find someone else to pawn them off on. I’m kind of ok with oatmeal raisin cookies, but I have to know upfront that there are raisins in there because there’s nothing worse than thinking you’re about to bite into some chocolate chips and getting raisins instead. It is horribly disappointing.

Black Walnut Kernals

But last summer Oh Nuts offered to send me some of their products to try out. I poked around on their website and when I saw dried blueberries, I knew I had to have them. Mostly I wanted to eat some dried blueberries, but I was really intrigued by the idea of blueberry oatmeal cookies, which frankly sounds much better than oatmeal raisin cookies. I wanted to add some nuttiness, and the black walnut kernels seemed like the perfect way to go. The problem was that they came about two weeks after my knee surgery and there was no way that I was going to be cooking anything. And even when I could start hobbling around in the kitchen, well, it was August and peak blueberry season. How could I share a recipe with dried blueberries when the fresh ones were overflowing in the produce department?

You want to know the other problem? These dried blueberries from Oh Nuts are out of this world. I am completely addicted to them. They’ve got the most incredible, deep, rich blueberry flavor with just a hint of sweetness. They’re big, plump, and way better than any other dried blueberries than what I’ve gotten at my grocery store. I have to admit, I kept eyeing Joseph suspiciously when he added some to his cereal in the morning to make sure he wasn’t taking too many. When he saw me giving him “the look,” I used these cookies as an excuse – “don’t forget to leave enough for the cookies!,” but really, I just wanted to make sure there would enough left for me to snack on.

Blueberry Walnut Oatmeal Cookies

I waited for a good time to make oatmeal cookies with dried blueberries and then it was suddenly the perfect time. OXO sent me a super cute cookie spatula and asked me to spread the word about about Cookies for Kid’s Cancer. The campaign was founded by two OXO employees who wanted to provide support and inspiration for individuals, communities, and businesses to help fight pediatric cancer through the concept of local bake sales.

OXO Good Cookie Spatula

Want to join the movement to find a cure for pediatric cancer? Good, because there are several ways you can get involved! Here are a couple of ways to get started:

And for all those cookies you’re going to be churning out over the next month? Well, OXO was generous enough to send me an extra Good Cookie Spatula for one lucky Pixelated Crumb reader!

Be A Good Cookie Spatula

Giveaway Details

This giveaway is now closed. Congratulations to Candace for winning the OXO Good Cookie Spatula giveaway and thanks to all who participated!!

One lucky reader will win a free OXO Good Cookie Spatula! This giveaway is open to USA residents and will be open until Sunday, December 11th at 11:59 pm EST.

The winner will be selected on random.org on December 12th. The winner will be announced on Pixelated Crumb and I will send her/him an e-mail. Make sure your e-mail is correct, because you only have 48 hours to respond to claim your prize before another winner is chosen!

To enter the OXO Good Cookie Giveaway

Write a comment below telling me about your favorite cookies.

For Additional Entries

For more chances to win, complete one or more of the following steps and write a comment below for each extra entry (e.g. “I follow @pixelatedcrumb on Twitter”). If you already do any of the following, just leave a comment letting me know. You get an extra chance to win with each entry!

Note: I received the dried blueberries and black walnut kernals from Oh Nuts and the two OXO Good Cookie Spatulas from OXO for free. I was not asked to write positive reviews and all opinions expressed here are my own.

Blueberry Walnut Oatmeal Cookies

Adapted from the the Chunky Lola Cookie in Joanne Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

The butter, brown sugar, oats, walnuts, and coconut make for a very nice, complex, rich cookie, while the blueberries make it unique. Want to up the ante some more? Add some chocolate chips (regular or white)! And be warned, this recipe makes some big cookies!


  • 11 tablespoons unsalted butter at room temperature
  • 2/3 cup (140 grams) granulated sugar
  • 2/3 cup (150 grams) packed light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (175 grams) unbleached all-purpose flour
  • 2/3 cup (70 grams) old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup dried blueberries
  • 1 1/4 cups (125 grams) walnuts, toasted and chopped
  • 1 cup (120 grams) sweetened shredded coconut


  1. Using a stand mixer with the paddle attachment, cream together the butter, granulated sugar and brown sugar on medium speed for about 5 minutes or until mixture is light and fluffy. Scrape down sides and bottom of bowl. Beat in the eggs and vanilla on medium speed for 2-3 minutes or until thoroughly combined. Scrape the bowl and paddle again to make sure the eggs are thoroughly incorporated.
  2. In a medium bowl, stir together the flour, oats, baking soda and salt. Add the walnuts and coconut and toss to combine. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed. Stir in the dried blueberries. For the best results, scrape the dough into an airtight container and let rest in the refrigerator overnight (or at least 3-4 hours) before baking. When ready to bake, position a rack in the center of the oven and preheat the oven to 350 degrees F.
  3. Drop the dough in 1/4 cup balls onto a baking sheet lined with parchment or silicone mats, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. Bake 17-22 minutes or until the cookies are golden brown on the edges and slightly soft in the center. Let the cookies cool on the baking sheet on a wire rack for about 15 minutes and transfer to a wire rack to cool.