Blackberry Oatmeal Cookies are the best, perfectly sweet, soft and chewy oatmeal cookie recipe. The fresh blackberries add the most delicious flavor! This is one of my favorite blackberry recipes ever.
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Blackberry Oatmeal Cookies have become a new favorite of mine! I live in Washington State where blackberries grow all over the place. In mid to late summer, you can stop your car pretty much anywhere and find blackberries growing right next to the road. They are also usually on sale at the grocery stores around here so we go through a lot of blackberries at my house!
My kids absolutely love blackberries plain, but I like finding different ways to use them in recipes. Last year, I “invented” Raspberry Chocolate Chip Cookies and they were so good that I wanted to try something similar with blackberries. I thought they would go perfectly in a soft and chewy oatmeal cookie and to add some more texture and flavor, I added white chocolate chips too! These cookies are sweet enough to balance out the tartness of the blackberries and these cookies were even better than I had hoped!
BLACKBERRY OATMEAL COOKIES
- 1 cup butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cups flour + 2 TBSP flour, divided
- 1/2 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!)
- 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!
After you try these Blackberry Oatmeal Cookies try a few of our other favorite cookies with fruit:
- Best Oatmeal Raisin Cookies
- Peach Snickerdoodles
- Cherry Chocolate Chip Cookies
- Blueberry Cream Cookies
- Banana Pudding Cookies
- Fresh Strawberry Frosting Cookie Cups
Jane Saunders says
I absolutely love the blackberries in these cookies. They give such a great colour and make a great change from more popular fruit. Also, pairing with white chocolate is genius.
Patricia @ Grab a Plate says
I’ve never thought to add blackberries to cookies, and I’m not sure why not! These are so colorful, and what great flavor they add! And the white chocolate? Yes!
I hope you try them Patricia!
Ashley F says
Okay these are brilliant. We love the fresh berries in these cookies! Such a great idea!
Thank you Ashley!
Renee Goerger says
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!
Thank you Renee! I hope you like them as much as I do!
Jeanna Andros Baker says
Have you tried these with blueberries? Also can you use regular oats?
Since blackberry season just ended here, could I use frozen blackberries? These sound incredible and I can’t wait to try them!
You can use frozen blackberries, but frozen fruit tends to have more moisture when thawed so you may need to add a little bit more flour to compensate for that.
How many cookies does this recipe make?
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
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.