Blackberry Oatmeal Cookies Recipe

Introduction

These Blackberry Oatmeal Cookies blend the sweet tartness of fresh blackberries with creamy white chocolate chips and hearty oats. Soft and chewy with a hint of vanilla, they make a delightful treat perfect for any time of day.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ¼ cups all-purpose flour (plus 2 tablespoons for coating berries)
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick oats
• 1 cup white chocolate chips
• 1 cup blackberries, quartered

Instructions

1. Step 1: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy.
3. Step 3: Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together 1 ¼ cups flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Step 6: Stir in the quick oats and white chocolate chips until evenly distributed.
7. Step 7: Toss the blackberries with 2 tablespoons flour in a small bowl to coat them lightly.
8. Step 8: Gently fold the floured blackberries into the cookie dough, taking care not to overmix.
9. Step 9: Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing cookies about 2 inches apart.
10. Step 10: Bake for 12–13 minutes, until the edges are lightly browned.
11. Step 11: Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Coating blackberries in flour helps prevent bleeding and keeps them evenly distributed in the dough.
• Chill the dough for 30 minutes before baking to achieve thicker cookies.
• Try substituting the white chocolate chips with dark chocolate or chopped nuts for a different flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze the cookies for up to 3 months. Reheat gently in the microwave or oven before serving to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this recipe?

Fresh blackberries are best to prevent excess moisture, but if using frozen, thaw and drain them thoroughly before tossing with flour and adding to the dough.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chilling the dough before baking can help the cookies hold their shape better.

Blackberry Oatmeal Cookies Recipe

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★★★★★

4.9 from 87 reviews

These delightful Blackberry Oatmeal Cookies combine the chewy texture of oats with the sweet burst of juicy blackberries and creamy white chocolate chips. Soft inside with lightly crisp edges, they make a perfect treat for any occasion, balancing fruity freshness with rich flavors in every bite.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 12-13 minutes
• Total Time: 27-28 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients:

• 1 ¼ cups all-purpose flour (plus 2 tablespoons for coating berries)
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick oats

Mix-Ins:

• 1 cup white chocolate chips
• 1 cup blackberries, quartered (cut larger ones into smaller pieces if needed)

Instructions

1. Prep the Oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cream the Wet Ingredients: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
3. Combine the Dry Ingredients: In a separate bowl, whisk together 1 ¼ cups of all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet butter mixture, stirring until just combined to avoid overmixing.
4. Add Oats and Chips: Stir in the quick oats and white chocolate chips until they are evenly distributed throughout the dough.
5. Prep the Blackberries: Toss the quartered blackberries with 2 tablespoons of all-purpose flour in a small bowl to coat them. This prevents the berries from releasing too much juice and streaking the dough.
6. Fold in the Berries: Gently fold the floured blackberries into the cookie dough until evenly incorporated, taking care not to overmix and break the berries.
7. Portion the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 12 to 13 minutes, or until the edges are lightly browned and the centers are set.
9. Cool: Let the cookies cool on the baking sheet for 5 to 7 minutes before carefully transferring them to a wire rack to cool completely.

Notes

• Berry Prep: Coating blackberries in flour helps prevent juice from bleeding into the dough and keeps the berries evenly dispersed.
• Make Ahead: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
• Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for longer storage.
• Serving Suggestion: Enjoy these cookies with a cold glass of milk or as a sweet accompaniment to coffee or tea.

Keywords: blackberry oatmeal cookies, white chocolate chip cookies, fruit oatmeal cookies, baked cookies, homemade cookies, berry desserts