blackberry oatmeal cookies

Blackberry Oatmeal Cookies are made by adding blackberries to a deliciously soft and chewy oatmeal cookie recipe.

BLACKBERRY OATMEAL COOKIES

butter (softened to room temperature)

brown sugar

white sugar

eggs

tsp vanilla extract

flour + 2 TBSP flour (divided)

½ tsp baking soda

salt

quick oats

white chocolate chips

blackberries (quartered (if your blackberries

Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.

Combine the 1 1/4 cup of flour, baking soda and salt in a separate bowl and add to the creamed mixture, mixing just enough to combine. Gently mix in the oats and white chocolate chips.

Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn't do that step this time around and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.

Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325.

Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!

We used regular rolled oats rather than quick oats. Recipe turned out great, the slight tartness from the blackberries balances it perfectly and the oats give it a slight crunch and body. Would definitely make them again.

Super delish cookies. The batter makes enough for two entire batches of large cookies. Love the depth and complexity of the flavors. I give it 5 stars but I did read the reviews and tweaked the amount of flour, baking temp and time and a few healthier alternative ingredients. But they turned out great!

Looks like I wasn't the only one with problems. Batter way too runny, they were completely flat. I salvaged this batch by adding more flour. Next time, 350° for 10 min, add 2 T cornstarch to stop them from spreading out, increase flour and soda.

I still have these in the oven, the baking time resulted in raw cookies. I’m increasing the time and the temperature to 350. Hopefully they will finish cooking tonight.

There is something wrong with either the baking temperature listed here and/or the dough needs to be chilled or thicker. These cookies spread out super thin when made based on the instructions above. They taste pretty good but are pretty much only good as a crumble topping to ice cream.

These came out incredibly thin, nothing like the picture shows. Honestly tastes like it needs something else but I’m not sure what. I’m disappointed because I was pretty excited to make these

I was just saying how I need to bake more with blackberries, and then I found your recipe! These look amazing. I'm anxious to get them into my oven, and then into my mouth!

Okay these are brilliant. We love the fresh berries in these cookies! Such a great idea!

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BLACKBERRY OATMEAL COOKIES

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BLACKBERRY OATMEAL COOKIES

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