Peanut Butter-Blackberry oatmeal cookies
Preparation:
Bake time:
10 minutes
14 minutes
A PB&J cookie except with fresh blackberries instead of preserves. The next level of a PB&J sandwich!
Makes 36 cookies
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1 1/4 cup (176g) Cascade Milling Organic All-Purpose Flour + 2 Tbsp
3 cups (240g) rolled oat (quick or original)
1 cup (192g) light brown sugar
½ cup (100g) white sugar
½ tsp (2.3g) baking soda
1 tsp (6g) salt
1 cup (227g) unsalted butter, at room temp
2 large eggs (100g)
2 tsp (9g) vanilla extract
1 cup (60g) peanut butter chips
2 cups (144g) whole fresh blackberries, 1 cup if you chop them.
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1. Preheat the oven to medium-low heat (325°F or 163°C). Grease or put a parchment paper on a couple of baking sheets.
2. In a bowl, cream the butter with sugars until fluffy. Add the eggs one at a time with the vanilla extract while mixing.
3. Mix in the oats and peanut butter chips.
4. In a separate bowl, mix the flour Cascade Milling Organic All Purpose flour with the salt and the baking soda. Add slowly to the oat-sugar mixture.
5. In a small bowl, gently coat the washed blackberries and gently fold them in the batter.
6. Scoop the cookies onto the baking sheets.
7. Bake for 13-14min or until golden brown.
8. Cool the cookies on a wire rack before serving.
Tips:
- To avoid having the blackberries turn the batter purple-blue, freeze them before coating them with flour and folding them in the batter. This might add a couple of minutes of baking time.
- If you like the blackberry less chunky in your cookies, cut them in ½.
This recipe nutrition panel is only provided for convenience and general guidance only. Nutrition data is gathered primarily from the USDA Food Composition Database via online calculators. Nutrition information can vary for a recipe based on multiple factors such as precision of measurements, ingredient freshness, and brands, or the source of nutrition data. We make no warranties regarding its accuracy.
Recipe created by InnovationChix.com
