Print
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour, plus 2 tablespoons for coating
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup white chocolate chips
- 1 cup blackberries, quartered (or cut into sixths/eighths if large)
Instructions
- Cream together butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs and vanilla extract until well combined.
- Whisk together flour, baking soda, and salt in a separate bowl, then gradually mix with wet ingredients.
- Fold in oats and white chocolate chips until evenly distributed.
- Toss blackberries with reserved flour, then gently fold them into the dough.
- Drop cookie dough onto a greased or lined cookie sheet, leaving space between each.
- Bake at 325°F for 12-13 minutes until edges are lightly golden.
- Cool on baking sheet for 5-7 minutes, then transfer to a wire rack.
Notes
Use fresh blackberries that are firm and ripe for the best flavor.
Chill the dough for about 30 minutes before baking to enhance texture.
Consider underbaking slightly for a soft, chewy consistency.
- Prep Time: 15 minutes
- Cook Time: 12-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30