Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) sea salt
  • 1 cup (125g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 1/2 cups (150g) quick-cooking oats
  • 1/2 cup (60g) dried mulberries, roughly chopped

Instructions:

  1. Beat the softened butter and brown sugar together until the mixture is pale and smooth.
  2. Add the egg and vanilla extract, mixing on medium speed until fully emulsified.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually stir the dry ingredients into the wet base using a spatula until no white streaks of flour remain.
  5. Gently fold in the quick oats and dried mulberries.
  6. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  7. Bake at 350°F (175°C) for 9-11 minutes until edges are deep golden brown but centers remain soft.
  8. Remove from oven and allow to firm up on the baking sheet via residual heat.