These Raspberry Blueberry Oatmeal Cookies are the perfect breakfast cookie. They incorporate your favorite seasonal berries in a delicious oatmeal cookie! (makes about 30-36 cookies)
Estimated reading time: 4 minutes
Table of contents
Raspberry Blueberry Oatmeal Cookies
Hi Everyone! Looking for a delicious breakfast cookie (or anytime cookie)?
I give you these Raspberry Blueberry Oatmeal Cookies.
Our French cousin, Lucile, is visiting this Summer and she helped make these Raspberry Blueberry Oatmeal Cookies, thank you Lucile!
Ingredients
- 1/2 cup (1 stick), PLUS 6 tablespoons unsalted butter – softened, room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1/2 teaspoon Kosher salt
- 3 cups old-fashioned oats – whole oats
- 1-2 cups berries – I use raspberries & blueberries
Kitchen Tools
- Aluminum Rimmed Baking Sheet ←I use and love these!
- Aluminum Foil or a Silicone Baking Mat ←I use and love these!
- measuring spoons and cups
- whisk
- baking spatula
- mixing bowls
- wooden spoon for mixing
- electric hand mixer
Web Story
Our Other Recipes and Posts
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- Baklava
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What Summer berries would you customize this cookie recipe with?
Please let me know in the comments below!
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Raspberry Blueberry Oatmeal Cookies
These Raspberry Blueberry Oatmeal Cookies are the perfect breakfast cookie. They incorporate your favorite seasonal berries in a delicious oatmeal cookie! (makes about 30-36 cookies)
Ingredients
- 1/2 cup (1 stick) PLUS 6 tablespoons unsalted butter, softened, room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1/2 teaspoon Kosher salt
- 3 cups old-fashioned oats, whole oats
- 1-2 cups fresh berries (raspberries and blueberries), I use raspberries and blueberries but you can customize this recipe with your favorite fresh berries
Instructions
- Preheat oven to 350 degrees F.
- Line 2 rimmed baking sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, cream the butter and both sugars.
- In a small-medium mixing bowl, combine flour, baking soda, optional cinnamon, oats, and salt. Mix well.
- Add, combined dry ingredients incrementally to the creamed butter-sugar mixture. Mix until combined.
- Add 2 eggs and vanilla, mix well.
- Add the berries, mix until just combined.
- Using a rounded tablespoon measure or medium cookie scoop, scoop the dough onto prepared cookie sheets.
- Bake 12-14 minutes, or as long as 15 minutes. The fresh berries make for a longer baking time, look for the center to be cooked. The cookies should be lightly browned and browner around the edges.
- Allow cooling for 5 minutes on the cookie sheets to firm up before moving to a wire cookie cooling rack to cool completely. Eat within 2-3 days. Store in an airtight container. Enjoy!
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 70mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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I’m sure these cookies are just as amazing as your oatmeal craisin cookies… can’t wait to make them… btw… you forgot to mention where to add the oats in the directions…just a friendly reminder…
Hello, thank you for catching that, it’s fixed now. I am so glad you like the recipe! Have a great day!