Can I use frozen blackberries?

Yep, you CAN use frozen blackberries! But do NOT thaw them first. Adding them directly into the batter will help prevent the batter from turning purple from all the extra berry juice! Also, adding an extra minute or two to your cooking time can also work fine.

Can I use instant oats?

For this specific recipe I do not recomend using instant oats because you'll need to keep them full, since the texture from rolled oats really work BEST in this scenario. If you replace rolled with instant the cookies will be softer, maybe like too soft.

How long do these cookies stay fresh?

If you keep these stored in a airtight container, you will see that you can keep these cookies good for around 3-4 days. But I'm betting you and your family will make these babies dissapear before that.

Can I use a different berry?

You can always swap the blackberries with other type of berries! But these taste SOOO good together! If you still are aiming to change them it can be blueberries or even some rasberries. Strawberries also work. Try mixing different berries and see if they work.

My cookies spread too much, what went wrong?

This might occur when the oven wasn't preheated when there was too much melted butter in your mix, or simply just maybe not chilling enough! Try making your butter soft not melted. and also try chilling them for the 20 to 30 minutes. You should get perfect results!

Blackberry Oatmeal Cookies

Description

Soft, chewy, and bursting with fresh blackberry flavor, these oatmeal cookies are a delightful twist on a classic! Perfectly balanced with sweet white chocolate chips and hearty oats.

Ingredients

Scale

Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 1 ¼ cups all-purpose flour (plus 2 tablespoons for coating berries)
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick oats
Mix-Ins:
- 1 cup white chocolate chips
- 1 cup blackberries, quartered (cut larger ones into smaller pieces if needed)

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Instructions

Prep the Oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper for easy cleanup.
Cream the Wet Ingredients: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add eggs one at a time, beating after each addition, then mix in the vanilla extract.
Combine the Dry Ingredients: In a separate bowl, whisk together 1 ¼ cups of flour, baking soda, and salt. Gradually add this to the butter mixture, mixing until just combined. Avoid overmixing.
Add Oats and Chips: Stir in the quick oats and white chocolate chips until evenly distributed.
Prep the Blackberries: Toss the blackberries with 2 tablespoons of flour in a small bowl to coat them. This helps prevent the berries from streaking the dough.
Fold in the Berries: Gently fold the floured blackberries into the cookie dough until evenly incorporated. Be careful not to overmix.
Portion the Dough: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake the Cookies: Bake for 12–13 minutes, or until the edges are lightly browned.
Cool: Let the cookies cool on the baking sheet for 5–7 minutes before transferring to a wire rack to cool completely.

Notes

Berry Prep: Coat blackberries in flour to prevent streaking and keep them evenly distributed.
Make Ahead: Chill the dough for 30 minutes for thicker cookies if desired.
Storage: Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Serving Suggestion: Pair with a glass of milk or enjoy as a sweet snack with coffee or tea.

Nutrition

Calories: 180 kcal
Sugar: 12g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Fiber: 1g
Protein: 2g