triple berry oatmeal cookies

absolutely bursting with fresh berries and chunks of peach, these triple berry oatmeal cookies are the perfect springtime - or anytime - treat!

berries!  what's not to love?  so many different varieties - blueberries, blackberries, raspberries, huckleberries, strawberries... the list is nearly endless - and each with it's own flavors and personality. just like apples in the fall, when berry season comes around i have a really, really hard time resisting the little gems.  i am that person, at the market, squealing with delight when the first berries of the season arrive.  in case you couldn't tell, i'm a pretty big fan.

and now, with berry season in full swing our fridge is stocked, and i mean stocked with berries. what's wrong with that, you might ask? nothing at all, except for the little fact that berries have a very short shelf-life.  they need to be eaten up quick and so, with that in mind hels and i decided to create a sweet treat to showcase the best that berries have to offer.  and no, it's not a pie - although pies are a perfect vessel for berry consumption - or a tart, or a crisp.  we took our surplus of berries and whipped up a batch of cookies.  rich, buttery oatmeal cookies, delicately flavored with vanilla, a hint of cinnamon for warmth and studded with fresh berries and chunks of peach.

not only are these triple berry oatmeal cookies insanely delicious and easy to make, they're incredibly pretty as well.  crushing berries into the  dough gives the cookies a purplish-pink tint, and the whole berries and bits of peach add little pops of brightness and color. perfect for a springtime party, picnic or just as a mid-day snack, these craveable cookies are so sure to please, we dare you to stop at just one!

happy baking!


recipe: triple berry oatmeal cookies

yields: 12-15 cookies


  • 3/4 c all purpose flour
  • 1/4 c whole wheat pastry flour (or another 1/4 c all purpose)
  • 1/2 c oat flour (oats ground in the food processor of blender until fine)
  • 1/2 c quick oats
  • 1/4 c brown sugar, packed
  • 2 tbsp maple syrup
  • 1/3 c butter, softened
  • 1 generous tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla 
  • 1 egg, beaten 
  • 1/2 c fresh blueberries (washed and thoroughly dried
  • 1/2 c fresh raspberries, washed and thoroughly dried
  • 1/2 c fresh blackberries, washed and thoroughly dried
  • 1 small, ripe peach or nectarine, peeled and diced


  1. preheat the oven to 350 & lightly grease a baking sheet (or line with parchment)
  2. in the bowl of a stand mixer, cream together the butter, brown sugar and maple syrup until fluffy
  3. add the beaten egg and vanilla, and continue mixing until well combined
  4. in a separate bowl combine the flours, oats, cinnamon salt & baking powder
  5. add the dry ingredients to the butter-sugar-egg mixture and mix until just combined
  6. add 1/2 of the berries and 1/2 of the nectarine/peach to the dough -  they will get slightly crushed but that's a good thing!
  7. gently stir in the remaining berries & nectarine/peach
  8. scoop the cookies onto the prepared baking sheet, leaving a little space between each cookie
  9. bake for 10 minutes - 18 minutes (checking mid-way through) until lightly browned but still soft
  10. remove from oven and transfer to a cooling rack



h & s