When I made the Cherry Almond Cookie Pies, JP asked if I could make a version without nuts for his nephew. Well, since JP is partially responsible for how Lon and I met, the least I could do was design a recipe for him. See JP was one of the first people I met in college, the second person on the first day of school, to be exact. Fast forward to after graduation, JP works with a cool gal named Resa. Resa is Kasi’s bestfriend. Kasi is Lon’s sister. Got it?

Bitten Blackberry Oatmeal Cookie Pie 4

So, JP was looking for recipes to use for school functions, so for some reason a bake sale came to mind. I guess I really liked those in elementary school. It meant that I got to bake something (or watch my mom make something)  and then eat that and all the stuff that I bought at the sale. By the way, I was quite the little business lady back then, always selling the most in the third grade.

Blackberry Oatmeal Cookie Pies for sale 2

Back to JP’s nephew, he can’t have nuts, but I still wanted these to be crumbly. The oatmeal does that well and the overall effect is a soft, easy to bite through cookie muffin. Yup, you read right, cookie muffin! It started as cookie pies but these came out lighter and the bottom doesn’t feel like a crust. This recipe is also a notch easier than the Cherry Almond Cookie Pies, making it a more reasonable endeavor for a mom. I don’t have any kids around to taste-test on, but it got rave reviews from 9 lovely ladies. Oh, and Lon loved them too!

Blackberry Oatmeal Cookie Muffins
~24 cookie muffins

  • 1 cup all-purpose flour
  • 1 cup old fashion oats
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter, cut into 10 pieces
  • 1 large egg
  • 1 cup seedless blackberry preserves
  • 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F. Spray a (24 piece) mini muffin tin with non-stick spray. Set aside.

2. Put flour, oats, brown sugar, baking soda, and salt in a food processor bowl. Pulse a few times. Add butter and pulse a few times, until it looks like coarse sand. Add egg and pulse a few times.

food processor dough dough mixture

3. Put 1 tablespoons of oat/flour mixture into each mini muffin cup. Press down with fingers so it’s flat. Reserve the rest for later.

oatmeal bottom

4. In a separate bowl, stir together blackberry preserves and vanilla extract. Spoon about 2 teaspoons into each muffin cup, on top of the dough you pressed into the bottom.

blackberry preserve filling 2

5. Sprinkle the remaining oat/flour mixture on tops of each cookie pie. Bake for 20 minutes or until preserves are bubbling and the cookie pies are golden. Don’t worry if some of the preserves bubble out and look a little messy.

before baking

6. Remove from the oven and cool completely in the muffin tin before removing. Use a paring knife to loosen around the edges. Remove and serve.

Blackberry Oatmeal Cookie Pies for sale 5

*They can be stored in a air-tight container in room temperature and kept for 2 days.

posted by jessica at 08:21 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.