Raspberry White Chocolate Oatmeal Cookies
Try this Raspberry White Chocolate Oatmeal Cookies recipe, and many other delicious recipes!
Try this Raspberry White Chocolate Oatmeal Cookies recipe, and many other delicious recipes!
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 cup packed light brown sugar
- 2 1/2 cups rolled oats
- 3/4 teaspoon baking powder
- 14 tablespoons (1 3/4 sticks) unsalted butter softened
- 1 (4.25 ounces) cup all-purpose flour
- 1/4 teaspoon table salt
- 6 ounces white chocolate bar chopped (i recommend against “white chocolate†chips - they’re almost always artificial)
- 1 cup freeze dried raspberries
- Carbohydrate 9.59825249726753 g
- Cholesterol 17.6319785393225 mg
- Fat 5.90566220627309 g
- Fiber 0.742596251955196 g
- Protein 1.64039632256195 g
- Saturated Fat 3.40911630515539 g
- Serving Size 1 1 cookie (28g)
- Sodium 2048.36707446532 mg
- Sugar 8.85565624531233 g
- Trans Fat 0.498694607828289 g
- Calories 97 calories
Step-by-step
- Preheat oven to 350°F. Line baking sheet with parchment paper or Silpat.
- Beat butter and sugars until fully combined and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and oats. Add flour mixture to the butter mixture gradually and mix until barely incorporated.
- Add white chocolate and freeze dried raspberries and mix until just incorporated. Refrigerate the dough for at least 20 minutes, or up to 3 days.
- Using an cookie dough scoop (or your hands!) make 1.5-tablespoon sized balls and place on a lined baking sheet. Using fingertips, gently press down each ball to about ¾-inch thickness.
- Bake until cookies are golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
I love the combination of raspberries and white chocolate, so I was excited to try these cookies. They're soft and chewy, with a slightly crispy exterior. The raspberry flavor is tart and bright, and the white chocolate is rich and creamy. These cookies are perfect for a snack or dessert, and they're sure to be a hit with everyone who tries them.
I've made these cookies several times now, and I've found that they're very forgiving. You can use different types of raspberries (fresh, frozen, or freeze-dried), and you can adjust the amount of white chocolate to your taste. I also like to add a little bit of cinnamon to the dough for extra flavor. These cookies are a great way to use up any leftover raspberries you have on hand, and they're also a fun and easy treat to make with kids.
