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

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

•  ½ cup (1 stick), PLUS 6 tablespoons unsalted butter - softened, room temperature
• ¾ cup dark brown sugar
• ½ 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
• ½ 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

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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

Yield: 36 cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

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)

4.0 Stars (7 Reviews)

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Ingredients

• ½ cup (1 stick) PLUS 6 tablespoons unsalted butter, softened, room temperature
• ¾ cup dark brown sugar
• ½ 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
• ½ 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

1. Preheat oven to 350 degrees F.
2. Line 2 rimmed baking sheets with silicone baking mats or parchment paper.
3. In a large mixing bowl, cream the butter and both sugars.
4. In a small-medium mixing bowl, combine flour, baking soda, optional cinnamon, oats, and salt. Mix well.
5. Add, combined dry ingredients incrementally to the creamed butter-sugar mixture. Mix until combined.
6. Add 2 eggs and vanilla, mix well.
7. Add the berries, mix until just combined.
8. Using a rounded tablespoon measure or medium cookie scoop, scoop the dough onto prepared cookie sheets.
9. 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.
10. 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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils

Nutrition Information:

Yield: 36 Serving Size: 1
Amount 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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Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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