Cherries, blueberries, cranberries and chocolate chips transform these oatmeal cookies into a fruity, chewy, sweet treat that’s hard to resist.
Do I sound like a bad parent if I admit my kids have been testing my patience lately? Because they have. I’m writing this now while my youngest stands next to me with a butter knife, attempting to pry his tablet out of the protective case I put on it. It’s a poor plan and not something I want to encourage, but with only three minutes until bedtime, I’m letting it slide — for now. At least it keeps him occupied.
My older son has been talking nonstop since he got home. No breaks. He even chatted his way through mowing the yard. To top the evening off, someone accidentally knocked my new KitchenAid stock pot off the island and dented it; now the lid won’t fit. Not the end of the world, but frustrating. No one is being deliberately naughty — it’s just one of those days.
On days like this, I need cookies. Specifically, triple-berry chocolate chip oatmeal cookies. I made these recently to try and please everyone: some of my kids love oatmeal-raisin cookies; others don’t. My idea was simple — tuck a variety of favorite flavors into an oatmeal cookie so everyone would be happy. Predictably, not everyone loved them, but my husband and I enjoyed them immensely. And that’s often enough.
These cookies are buttery, packed with dried cherries, blueberries, cranberries, and studded with semi-sweet chocolate chips. The oats give them a chewy texture, while the dried fruit adds bursts of sweet-tart flavor. The recipe yields a large batch — about five dozen — which is perfect for keeping some out for immediate snacking and freezing the rest for emergencies. Frozen cookies thaw quickly and make for excellent last-minute treats.
Triple Berry Chocolate Chip Oatmeal Cookies
Cherries, blueberries, cranberries and chocolate chips make these over-the-top oatmeal cookies a fruity, chewy, sweet and delightful treat.
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 5 dozen
Calories: 126 kcal (per cookie, approximate)
Author: Amy D.
Ingredients
- 1/2 cup butter, softened to room temperature
- 1/2 cup shortening
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 1/2 cups rolled oats
- 1/2 cup dried blueberries
- 1/2 cup dried cherries
- 1/2 cup dried cranberries
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together the butter and shortening until smooth. Add the white and brown sugars and beat until light and fluffy. Mix in the eggs one at a time, then stir in the vanilla.
- Add the flour and baking soda to the wet ingredients, mixing until combined.
- Fold in the rolled oats, dried blueberries, dried cherries, dried cranberries, and chocolate chips by hand. The dough will be fairly stiff.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them a couple inches apart. Bake at 350°F for 11–13 minutes, or until the cookies are golden around the edges.
- Allow the cookies to cool on the baking sheets for one minute, then transfer to wire racks to cool completely.
Notes
This recipe makes a large batch, ideal for sharing or freezing. To freeze, arrange cooled cookies on a baking sheet and flash-freeze until firm, then transfer to a resealable freezer bag. Thaw at room temperature for a few minutes before serving. These cookies stay chewy and flavorful and are a great pantry-friendly option when you need a quick homemade treat.
Nutrition
Serving: 5 dozen (total batch). Approximate calories per cookie: 126 kcal.
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