In a large bowl, blend together oil (or butter) and sugars for 1 minute on high or until fluffy. Add in egg and vanilla extract and beat for another minute or so. You may need to scarp down the sides as you are beating it. The coconut oil does take a little longer to get nice and fluffy then the butter, so give it a minute or so.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
Incorporate the the dry ingredients into the wet ingredients and stir until combined.
Add in the oats and mix until just combined.
Add in the dried blueberries and mix until just combined.
Spoon 1 tablespoon of dough onto a cookie sheet and bake for 12-15 minutes. Let cool on pan for 2 minutes and then transfer to a wire rack to cool completely.
Storage - 1 week in air-tight container or 2 months in freezer