This recipe is a classic favorite that can be made with any type of cookie dough. The oatmeal gives the cookies a chewy texture.

Blackberry cookies are a type of cookie that is made with blackberries. They are typically served at breakfast or as an afternoon snack. Read more in detail here: blackberry cookies.

Blackberry Oatmeal Cookies are the finest oatmeal cookie recipe, wonderfully sweet, soft and chewy. The taste is enhanced by the addition of fresh blackberries. One of my all-time favorite blackberry dishes.

Blackberry Oatmeal Cookies have quickly become one of my new favorites! Blackberries are abundant in Washington State, where I reside. You may stop your vehicle almost anywhere in the middle to late summer and discover blackberries growing right next to the road. We go through a lot of blackberries at my home since they are always on sale at the grocery shops around here!

My kids like blackberries on their own, but I enjoy experimenting with various ways to incorporate them into dishes. I “created” Raspberry Chocolate Chip Cookies last year, and they were so delicious that I wanted to attempt something similar with blackberries this year. I thought they’d be great in a soft and chewy oatmeal cookie, so I threw in some white chocolate chips for more texture and taste! These cookies are sweet enough to counteract the blackberries’ acidity, and they turned out even better than I had anticipated!

COOKIES WITH BLACKBERRY AND OATMEAL

  • 1 cup softened butter (at room temperature)
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar (white)
  • 2 eggs
  • 2 tsp extract de vanille
  • 2 TBSP flour + 1 1/4 cup flour, divided
  • a half teaspoon of baking soda
  • 1 teaspoon of salt
  • 3 cups oats (quick)
  • 1 cup chocolate chips (white)
  • 1 cup quartered blackberries (if your blackberries are very large, chop them into sixths or even eighths!)
  1. Cream the butter and sugars together until creamy. In a separate bowl, whisk together the eggs and vanilla extract.
  2. In a separate basin, combine the 1 1/4 cup flour, baking soda, and salt; add to the creamed mixture, mixing just enough to incorporate. Combine the oats and white chocolate chips in a small mixing bowl.
  3. In a small dish, lightly coat the blackberry pieces with the remaining 2 TBSP flour until equally coated. (The flour prevents the whole batter from becoming purple when the blackberries are added! If you absolutely don’t want your batter to turn purple, freeze the blackberries for 30 minutes before coating them in flour. This time, I skipped that step and it still worked great!) Fold the blackberries into the cookie dough very lightly, just enough to distribute them evenly.
  4. Drop cookies onto a greased cookie sheet using a cookie scoop. Preheat oven to 325°F and bake for 12-13 minutes.
  5. Cool for 5-7 minutes on the baking sheet before transferring to a wire rack to cool fully. Enjoy!

After you’ve tried our Blackberry Oatmeal Cookies, try some of our other fruit-filled cookies:

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COOKIES WITH BLACKBERRY AND OATMEAL

Blackberry Oatmeal Cookies are the finest oatmeal cookie recipe, wonderfully sweet, soft and chewy. The taste is enhanced by the addition of fresh blackberries. 

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Ingredients

  • 1 cup softened butter (at room temperature)
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar (white)
  • 2 eggs
  • 2 tsp extract de vanille
  • 2 TBSP flour + 1 1/4 cup flour divided
  • a half teaspoon of baking soda
  • 1 teaspoon of salt
  • 3 cups oats (quick)
  • 1 cup chocolate chips (white)
  • 1 cup quartered blackberries (if your blackberries are large, chop them into sixths or eighths!)

Instructions

  • Cream the butter and sugars together until creamy. In a separate bowl, whisk together the eggs and vanilla extract.

  • In a separate basin, combine the 1 1/4 cup flour, baking soda, and salt; add to the creamed mixture, mixing just enough to incorporate. Combine the oats and white chocolate chips in a small mixing bowl.

  • In a small dish, lightly coat the blackberry pieces with the remaining 2 TBSP flour until equally coated. (The flour prevents the whole batter from becoming purple when the blackberries are added! If you absolutely don’t want your batter to turn purple, freeze the blackberries for 30 minutes before coating them in flour. This time, I skipped that step and it still worked great!) Fold the blackberries into the cookie dough very lightly, just enough to distribute them evenly.

  • Drop cookies onto a greased cookie sheet using a cookie scoop. Preheat oven to 325°F and bake for 12-13 minutes.

  • Cool for 5-7 minutes on the baking sheet before transferring to a wire rack to cool fully. Enjoy!

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The blackberry muffins are a classic Canadian sweet treat. They are made by combining oatmeal, flour, sugar, and baking powder with blackberries.

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