Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!
Blackberry Oatmeal Cookies have become a new favorite of mine! I live in western 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 that blackberries 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!
Ingredients in 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!)
How to make Blackberry Oatmeal Cookies
- 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.
NOTES: If you want the cookies to be more purple, you can skip the beginning of step 3 and just add the blackberries straight to the cookie dough.
Also, if your cookies spread too much, you may need to add some more flour to the dough or you can even chill the dough for about an hour before scooping the cookies – that will help to avoid flat cookies as well. When I make cookies, I usually do a quick test batch of 2-3 cookies to make sure they are spreading the way that I want them too before baking all of them!
BLACKBERRY OATMEAL COOKIES
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
- 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!)
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 then 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!
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HOW TO MAKE THE BEST OATMEAL COOKIES:
After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?
You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I really love using quick oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. Old-fashioned oats will make the cookies a little bit chewier. You can even use a combination of both types if you’d like!
Here are some of our other favorite fruity cookie recipes!
- Raspberry Meltaway Cookies
- Blueberry Cream Cookies
- Raspberry Chocolate Chip Cookies
- Lemon Pudding Cookies
- Banana Cream Pie Cookies
- Peach Snickerdoodle Cookies
- Snickerdoodle Apple Pie Cookie Cups
- Caramel Apple Snickerdoodles
- Strawberry Sugar Cookie Bars
- Orange Cream Cookies
Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!
T. Albert says
Made these today and followed directions – only change was added 1 cup chopped pecans to the mix. These cooked up perfectly and the taste is out of this world! So glad I gave this a try!
Nellie says
What a great idea to add pecans! I’m going to have to try this next time!
Sue says
I didn’t have white chocolate chips and substituted butterscotch morsels. Tart bite from the berries and sweet morsel– makes for an interesting experience. Turned out to be a soft cookie– I didn’t scorch any bottoms, though. The oats camouflage the blackberry seeds. Nice cookie.
Linda O'Handley says
Can I make this with frozen blackberries?
Nellie says
That should work ok, but I would add them while still frozen and you may need to add a little bit more flour since frozen fruit tends to have more moisture.
Jenice Harvey says
I can’t make enough of these, fastest dessert to go. Great flavor, even though white chocolate very sweet. Make quite a bit
Jessica says
So glad to hear Jenice!
bruce says
Great recipe! I used a pound of Pot Butter and these are awesome. I didn’t have enough white chocolate chips and mixed them with semi sweet chocolate chips. I got 34 cookies from this recipe. Delicious! Thank you.
John Reist says
Is the measurements US cups or imperial cups? I live in Canada and have had a hard time with some recipes. Then I realized that the measuring cup from the US are smaller then the Canadian measuring cups. I have been noticing some recipes are listing dry ingredients now also in grams and wet ingredient also in ml
Jessica says
We have a lot of Canadian readers and haven’t ever heard of any issues…