Description
Delight in these soft and chewy Blackberry Oatmeal Cookies packed with juicy blackberries, creamy white chocolate chips, and hearty oats. Perfectly sweetened and lightly spiced, these cookies bring a delicious tropical twist to classic oatmeal cookies, baked to golden perfection.
Ingredients
Wet Ingredients
- 1 cup butter (softened to room temperature)
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 TBSP all-purpose flour (for coating blackberries)
- 1/2 tsp baking soda
- 1 tsp salt
- 3 cups quick oats
Add-ins
- 1 cup white chocolate chips
- 1 cup blackberries (quartered or cut into smaller pieces if large)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, packed light brown sugar, and white sugar until the mixture is smooth and fluffy. Then beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups of flour, baking soda, and salt. Gradually add this dry mixture to the creamed wet ingredients, stirring gently until just combined without overmixing.
- Add Oats and White Chocolate Chips: Gently fold the quick oats and white chocolate chips into the cookie dough, distributing them evenly while maintaining a light texture.
- Coat Blackberries: Place the remaining 2 tablespoons of flour in a small bowl. Toss the quartered blackberries in this flour until they are coated evenly. This step prevents the blackberries from bleeding and turning the dough purple during baking.
- Fold in Blackberries: Very gently fold the coated blackberries into the dough, just enough to incorporate them evenly without crushing.
- Form and Bake Cookies: Preheat your oven to 325°F (163°C). Using a cookie scoop, drop rounded spoonfuls of dough onto a greased or parchment-lined cookie sheet, spacing them adequately. Bake in the preheated oven for 12-13 minutes until the edges begin to turn golden brown.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5-7 minutes. Then transfer them to a wire rack to cool completely before serving. Enjoy your fresh homemade blackberry oatmeal cookies!
Notes
- Coating blackberries in flour prevents them from bleeding and turning the cookie dough purple.
- For even less color bleeding, freezing the blackberries for 30 minutes before coating in flour can help.
- Use quick oats for a softer cookie texture; old-fashioned oats can be substituted for a chewier bite but may alter texture.
- Be gentle when folding blackberries to keep them intact and evenly dispersed.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
