Blackberries, with their juicy and sweet-tart flavor, have a fascinating history that spans thousands of years. The history of blackberries is a tapestry woven with ancient uses, cultural symbolism, and artistic inspiration. These delectable berries have captivated people across different cultures and have been cherished for their taste and medicinal properties. From their medicinal properties in traditional medicine to their role in folklore and literature, blackberries have left an indelible mark on human history.
Blackberries have held symbolic meaning in various cultures throughout history. In some European folklore, blackberries were associated with protection against evil spirits and were often used in rituals and ceremonies. They were also believed to bring good fortune and prosperity to those who consumed them.
In Celtic mythology, blackberries were associated with the changing seasons. It was believed that the blackberries gained their rich color when the fairies and spirits of the ‘otherworld’ would bless them during the summer months. Eating blackberries after a certain date, often referred to as ‘Old Michaelmas Day, also called Devil Spits Day’, was considered bad luck, as it was believed that the devil had claimed them according to old British folklore.
Their journey across continents and their ability to adapt to different environments speak to their resilience and popularity.
Brion & I became aware of these wonderful berries several years ago. Now, every chance I get I try to incorporate them into something I’m making whether its sweet or savory. Today they are front and center in these cookies adding loads of flavor.

Servings |
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- 1 1/2 cups old-fashioned oats
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 tsp pure vanilla
- 36 - 48 blackberries
Ingredients
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- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- In a mixing bowl, whisk together the old-fashioned rolled oats, flour, baking soda, cinnamon & salt. Set dry mixture aside.
- In a separate mixing bowl, cream together the softened butter, sugars until the mixture is light & fluffy.
- Add egg & vanilla to the wet mixture & beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
- Scoop cookie dough onto the prepared baking sheets, leaving enough space between each cookie.
- Make an indentation in the center of each cookie with your thumb or the back of a spoon. Fill each indentation with 3-4 blackberries. If they are large cut them in half.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.