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!
Amy says
Absolutely wonderful! Soft, chewy, and sweet. I might cut back the salt just a little on the next batch, but that is just my personal taste. Perfect summer recipe!
Jessica says
Sp glad you enjoyed them!
Flavia says
I made these today in Brazil, but gluten free, with olive oil and some nuts. They came delicious! But you could give the options for alergenics ingredients 😉
Emily says
Very yummy! I had issues with them spreading and not cooking well (I think I put in too much berry). I ended up adding an extra cup of oats (that makes them count as a breakfast food, right?) and increased the oven to 350 and those ones turned out perfect. Thank you for helping me get rid of all these blackberries!
Nellie says
Thanks for the feedback! I definitely think that anything with oats in it can count as a breakfast food!
Joan says
Could I substitute old fashioned oats in place of the quick cooking oats?
Nellie says
I’m sure that would work great – I’ve swapped old fashioned oats in quite a few of my recipes and the texture will be a little different, but they will still be delicious!
Alice says
I made these earlier this summer with black raspberries that were growing wild behind my house. A friend of mine suggested I try them now with blueberries. They just came out of the oven and they are just as good as the ones with black raspberries I love in upstate NY and blueberries are at they’re peek! Thank you for sharing your recipe!
Jessica says
So glad you enjoyed them Alice!
Elaine says
Would these freeze well? Want to make them for a beer pairing at a family members brewery. Any help is appreciated
Nellie says
I have never tried freezing these so I’m not sure how well it would work. Most cookies do freeze pretty well though so I’m guessing it would be fine. Let me know how it goes!
Kathy says
Hi Nellie,
I don’t have any quick oats…. I have regular ones…. can I use them instead? If so, should I make any other adjustments? Making them for a birthday cookie platter for a friend….just want to make sure they will turn out if I use the regular oatmeal. Thanks so much for letting me know 🙂
Jessica says
Using regular Old Fashioned Oats instead of quick oats will yield a slightly thicker cookie. I suggest making the dough, then baking 3 or 4 to see how much they spread. If they don’t spread much, add 2-3 TBSP of milk and try again. 🙂 I think it will taste wonderful though!
Tammy M says
Would these work with completely frozen blackberries? I have a ton in my freezer from harvesting in the summer.
Nellie says
I think the frozen ones would work just fine!
Lisa says
Just a small correction…blackberries only grow everywhere on the western side of Washington state. I live over on the east side of the state now and I really miss all the wild blackberries.
Nellie says
You’re right! I’ve been to Eastern WA and there definitely aren’t blackberries everywhere like there are where I am (near Tacoma)! You’ll have to come visit in August and pick some to take home!
Shonna says
Yay! I live in Washington too! Thank you for this wonderful idea, got all of that in my pantry and freezer!!!
Nellie says
Shonna- you gotta love all the blackberries in WA!
Cheryl says
Thanks for the recipe. I modified with healthy ingredients, applesauce for butter, splenda sugars for the sugars, ground flaxseed for eggs, and dark chocolate for the white. I won a healthy cookie contest. These cookies are great.
Alison says
Cheryl, Sounds awesome! Thanks for sharing!
Nancy says
How much applesauce did you use? Did you use regular flour?
Blanca says
I’ve made this recipe several times. After the first batch. I decided to use unsalted butter or less salt. The batch I made today was entirely gluten free. I am very happy with the results. Everyone I share these cookies with loves them. Thank you lots!
ruth copeland says
Why do these baked (my) cookies fall apart
Jessica says
I’m not sure Ruth- did you substitute in any ingredients?
Rick says
I tried this recipe and, for me, it spread out and looked like it did not have enough flour. I tried a second batch with a little less time and the same. In reading the recipe again I will try quick oats and see it this helps. I done use a mixer, I just do it all by hand. I was also thinking that maybe the butter was a little too soft. I have a lot of things to work out. I did sam pie what came out, good taste but just did come out right. Well another batch tomorrow.
Rick
Lois says
These are amazing! First batch I made with choc chips -They vanished quickly! Second batch I used pecans instead of chips- these were amazing! My husband takes pride in his blackberry patch and it blesses us each year with an over abundance of berries! I’m always looking for something else to do with them!! I’m so excited to have this recipe! Thank you so much !!!!
Alison says
Lois, I bet these are incredible with berries straight from your own garden! Thanks so much for sharing!
Deborah S Wallace says
Awesome so soft & chewy
Deborah S Wallace says
Soft & chewy. I didn’t use white chocolate chips still wonderful
Jacquelyn says
Simply PERFECT!!! Really enjoyed these cookies! Tons of blackberries in my garden this year, so these were a fun treat to add some too!
Jessica says
So glad to hear Jacquelyn!
Jenice Harvey says
My new favorite cookie
I used half of white chips, too sweet for me
Big hit with everyone