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BLACKBERRY OATMEAL COOKIES

Chewy Blackberry Oatmeal Cookies for Ultimate Comfort Treats

These chewy blackberry oatmeal cookies are the ultimate comfort treats, combining oats, blackberries, and white chocolate for a delightful experience.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 7 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter softened
  • 1 cup Light Brown Sugar packed
  • 0.5 cup White Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1.25 cups All-Purpose Flour divided
  • 2 TBSP All-Purpose Flour for coating blackberries
  • 0.5 tsp Baking Soda
  • 1 tsp Salt
For the Chewy Addition
  • 3 cups Quick Oats
  • 1 cup White Chocolate Chips
  • 1 cup Blackberries quartered

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and prepare your baking sheets.
  2. Cream together butter, light brown sugar, and white sugar for 2–3 minutes.
  3. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
  4. Whisk together flour, baking soda, and salt in a separate bowl, then combine with wet mixture.
  5. Fold in oats and white chocolate chips carefully.
  6. Coat blackberries in flour, then fold gently into the dough.
  7. Scoop mounds of dough onto prepared baking sheets leaving space between.
  8. Bake for 12–13 minutes, until edges are golden and centers remain soft.
  9. Cool on baking sheets for 5–7 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 90mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

Ensure to coat blackberries in flour to prevent breaking during mixing. For a gluten-free version, use gluten-free flour.

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