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

1. Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
2. 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.
3. 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.
4. Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325°.
5. 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

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Print Pin Rate

Course: Cookies

Cuisine: American

Keyword: blackberry oatmeal cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 36 cookies

Author: Butter With a Side of Bread

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!

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!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

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