BLACKBERRY OATMEAL COOKIES

These Blackberry Oatmeal Cookies are soft, chewy, and bursting with fresh blackberry flavor in every bite. Made with simple oatmeal cookie ingredients and loaded with juicy blackberries and white chocolate chips, they are sweet enough to balance the tartness of the berries and even better than you might expect.

Recipe Highlights

• Fresh blackberry flavor: Quartered fresh blackberries are folded gently into the dough, giving every cookie bursts of juicy, slightly tart flavor throughout.
• Perfect texture: Soft and chewy with just the right amount of chew from the oats, these cookies have a consistency that is hard to beat.
• White chocolate chips: The creamy sweetness of white chocolate pairs beautifully with the tartness of the blackberries and adds a lovely texture to every bite.
• Simple ingredients: Made with basic pantry staples and fresh blackberries, this recipe is straightforward and easy to pull together any time of year.
• Easy to customize: Leave out the white chocolate chips, add more, or swap in a different mix to make this recipe your own.
• A fun twist on a classic: If you love a classic oatmeal cookie, this version with fresh fruit takes a familiar favorite in a whole new direction.

Ingredients in Blackberry Oatmeal Cookies

• Blackberries: The star of this recipe. You will need about one cup of fresh blackberries, washed, patted dry, and quartered. Very large berries may need to be cut into sixths or eighths.
• Butter: Softened to room temperature before mixing so it creams smoothly with the sugars. Two full sticks give these cookies a rich, tender base.
• Granulated sugar: Adds sweetness and helps create lightly crisp edges on each cookie.
• Brown sugar: Fresh and soft brown sugar adds a subtle molasses flavor and contributes to the chewy texture these cookies are known for.
• Eggs: Two large eggs bind everything together and give the dough structure.
• Vanilla extract: Rounds out the flavor of the dough. The higher the quality, the better.
• All-purpose flour: The base of the dough. Cake flour also works well if that is what you have on hand.
• Baking soda: The leavening agent in these cookies. Make sure yours is not old or expired for the best results.
• Salt: Just enough to enhance and balance all of the other flavors in the dough.
• Oats: Quick oats work best, though old-fashioned oats are a great option too. For the best texture, try a 50/50 mix of both.
• White chocolate chips: A perfect pairing with the blackberries. Add as many or as few as you like, or leave them out entirely.

Tips for the Best Blackberry Oatmeal Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

• Do not overbake: Pull the cookies from the oven when they still look slightly underdone in the center, as they will continue to set on the pan for a few minutes after baking.
• Coat the blackberries in flour: Tossing the cut blackberries in a small amount of flour before folding them into the dough helps prevent the batter from turning purple and keeps the berries from sinking.
• Fold gently: When adding the blackberries to the dough, fold carefully and just enough to distribute them evenly. Overworking the dough at this stage can break up the berries and change the texture.
• Cream the butter and sugars well: Spending 2 to 3 extra minutes creaming the butter and sugars together makes a noticeable difference in the consistency of the finished cookie.
• Use a cookie scoop: A 1.5 tablespoon cookie scoop gives you perfectly sized, uniform cookies every single time without any guesswork.
• Line your baking sheets: Parchment paper or a silicone baking mat keeps the cookies from sticking and makes cleanup effortless.

Storage Instructions

• Store in an airtight container at room temperature for up to 3 days.
• To freeze, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container. Freeze for up to 3 months and thaw at room temperature before serving.

BLACKBERRY OATMEAL COOKIES

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

3.60 from 10 votes

Print Pin Rate

Course: Cookies

Cuisine: American

Keyword: Blackberry Oatmeal Cookies

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Servings: 36 cookies

Calories: 153kcal

Author: Jessica & Nellie

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Ingredients 

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• 1 cup butter softened to room temperature
• 1 cup packed light brown sugar
• ½ cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 ¼ cups flour + 2 TBSP flour divided
• ½ tsp baking soda
• 1 tsp salt
• 3 cups quick oats
• 1 cup white chocolate chips
• 1 cup blackberries quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)

Instructions

• 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!

Nutrition

Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 130mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.5mg

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FAQs

Can I use frozen blackberries? Fresh blackberries work best in this recipe, but if you use frozen, do not thaw them first. Add them straight from the freezer and coat in flour as directed to help control excess moisture.

What kind of oats are best in oatmeal cookies? Quick oats produce a slightly denser, puffier cookie, while old-fashioned oats give you a chewier result. A 50/50 mix of both is a great way to get the best of both worlds.

Can I leave out the white chocolate chips? Absolutely. The cookies are delicious without them, and you can easily swap in a different mix in like dark chocolate chips or chopped macadamia nuts if you prefer.

Why did my cookies turn purple? The natural juices in the blackberries can bleed into the dough when the berries are folded in. Coating the pieces in flour helps minimize this, and placing the cut berries in the freezer for 30 minutes before coating can reduce it even further.

How do I know when the cookies are done? The cookies are ready when the edges look set, but the centers still appear slightly underbaked, usually around 12 to 13 minutes. They will firm up as they cool on the pan.

More delicious cookies with fruit:

• Sweet and slightly tangy, Raspberry Chocolate Chip Cookies pack bright raspberry flavor into a soft, buttery cookie loaded with chocolate chips.
• Peach Snickerdoodles are a summery twist on a classic, with a crisp, sugary exterior and a soft center full of warm spice, and are worth making all season long.
• Soft, buttery, and loaded with fresh strawberry flavor, Strawberry Shortcake Cookies taste like your favorite summer dessert in cookie form.
• A chewy, chocolatey cookie base topped with sweet cherry flavor, Cherry Chocolate Chip Cookies are a simple and totally irresistible combination.
• Blueberry Cream Cookies are as beautiful to look at as they are delicious to eat, soft and pillowy with a creamy blueberry filling in every bite.

These Blackberry Oatmeal Cookies are the kind of treat that surprises people in the best possible way, familiar enough to feel comforting and just different enough to feel special.