1 cup butter, softened to room temperature

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 tsp vanilla extract

1 1/4 cups flour + 2 TBSP flour, divided

1/2 tsp baking soda

1 tsp salt

3 cups quick oats

1 cup white chocolate chips

1 cup blackberries, quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)

Step 1: Make Cookies!

Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.

Combine the 1 1/4 cup of flour, baking soda and salt in a separate bowl and add to the creamed mixture, mixing just enough to combine. Gently mix in the oats and white chocolate chips.

Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn’t do that step this time around and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.

Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325.

Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely.