51/2 months after the start of my social isolation baking extravaganza and I’m realizing, I’m kind of enjoying it. For the people that know me best, they’re like WHAT!!! I have always been a cook and never a baker (only when I had to). But I’ve been perfecting my own way of baking and I’m getting pretty good at it.
Like this recipe for oatmeal Saskatoon berry cookies. I have been working with an oatmeal cookie base recipe that I can adjust and add to as I please and I have nailed it! So I’m going to share this one first as it’s one of my favorite versions.
- 3/4 cup butter, room temperature
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 11/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cups oats
- 11/2 cups Saskatoon berries (fresh or frozen)
- Preheat oven to 350F and line a cookie sheet with parchment paper. In a stand mixer (or electric hand mixer) cream together butter and brown sugar. Add in vanilla and then eggs and mix until combined.
- In separate bowl mix together dry ingredients (flour, baking soda, cinnamon and salt).
- Mix the dry ingredients into the wet until combined. Then fold in the oats and Saskatoon berries.
- Refrigerate the dough for 15-20 min. Then roll dough into small balls, pat down on a parchment lined cookie sheet. Bake at 350F for 8-10 min (check at 8 min so you don’t overcook as you want them to remain chewy). Remove from oven and let cool on a wire rack. Cookies are good on the counter in an airtight container for 3 days, or in the refrigerator in an airtight container for up to a week. They also freeze incredibly well.
If you are using frozen berries, don't let them thaw before you put them in, add them to the batter frozen.
Nutrition Information:Yield: 18 cookies Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 206mgCarbohydrates: 47gFiber: 3gSugar: 10gProtein: 6g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
If you don’t have Saskatoon berries, you can substitute blueberries no problem, or dried cranberries and of course raisins. And you can switch it up altogether too, and use chocolate chunks (but I would increase the quantity to 2 cups).
Whatever way you decide to have them, I’m sure you’ll love them.
If you’re looking for more cookie ideas, check out my other recipes:
And if you make any of these recipes, I’d love to know how they turned out. You can rate the recipe and comment here or post a picture on Instagram and tag me @mysweetmess and hashtag #mysweetmess.
Till the next recipe,