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.

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.