Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: Makes 2 dozen.

These tasty, easy-to-make, soft mulberry oatmeal cookies are spiced with cinnamon and can be customized with any berries on hand.

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Ingredients

>> 1/2 cup soften butter
>> 3/4 cup brown sugar (not packed)
>> 1 tsp vanilla
>> 1 egg
>> 1 cup unbleached flour
>> 1 1/4 cups rolled oats
>> 2 tsp ground cinnamon
>> 1/2 tsp baking soda
>> 1/4 tsp salt
>> 1/2 cup mulberries (fresh or frozen) (see note below)

Instructions

Preheat oven to 350 degrees F.

In a large mixing bowl beat the butter and brown sugar until smooth. Add in the vanilla and egg, then beat again until smooth.

Add all the other ingredients (except the fruit) to the mixing bowl. Using a spatula, mix the ingredients until thoroughly mixed. Fold in the fruit until blended.

Refrigerate for 20 minutes to slightly firm the dough. Drop round balls of cookie dough (ping pong ball size) onto a parchment paper covered cookie sheet. Slightly push the balls down slightly.

Bake for 10-12 minutes or until there is slight browning on the edges of the cookies. Allow the cookies to cool for five minutes on the baking sheet then transfer to a wire rack to cool completely.

Note: No mulberries? Swap out with Saskatoon berries, aronia berries or blueberries.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: Mulberry

Recipe Category: Desserts and Snacks