Preheat oven to 350 degrees F/ 175 degrees C. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.
Using an electric mixer, combine butter, sugars, egg, milk and almond extract until light and fluffy.
Whisk together the flour, cinnamon, baking soda, and salt and add to the butter mixture.
Add the rolled oats and coconut, mix thoroughly and then very gently stir in the Saskatoon berries. Be careful not to break them -you don’t want purple cookie dough!
Drop by spoonfuls on to parchment paper lined cookie sheet.
Bake at 350 degrees for 12 – 14 minutes. Cool for 3 minutes, then move to a cooling rack for an additional 3-5 minutes or until set.
📖 Variations & SubstitutionsBerries: if you don't have Saskatoon berries, you can substitute blueberries. You can also use fresh or frozen berries (just be sure to thaw and drain off any excess liquid)Almond extract: you can substitute vanilla extract💭StoringYou can store these in a airtight container in the fridge for up to 4 days. However, they freeze really well, so I usually put them in the freezer immediately after they have cooled to extend their freshness. I simply freeze them in a ziplock freezer bag and they stay fresh for up to 6 months. They thaw out quickly, but you can microwave them for 10 seconds if you are in a hurry to eat them! :)My Amazon Recommendations (affiliate links)
📋 Saskatoon Berry Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 155Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin A 190IU4%
Vitamin C 0.9mg1%
* Percent Daily Values are based on a 2000 calorie diet.