Raspberry Cookies with White Chocolate are deliciously soft and chewy oatmeal cookies filled with gooey white chocolate and freeze-dried raspberries.
Raspberry Oatmeal Cookies
These cookies are so good and simple to make with the perfect about of tart and sweet flavors. These cookies are a perfect treat to enjoy with the Holidays coming up and everyone will for sure love them. You will find it easy to make alterations to the recipe if you are on a budget and can even find great substitutes below.
Key Ingredients You’ll Need
Sugar: You will need a combination of white sugar and brown sugar to add a sweet and rich flavor to the cookies.
Raspberry: You will need raspberry jam for the cookies and freeze-dried raspberries and white chocolate chips to add on top.
Rolled Oats: These will be added to the batter to make the cookies thick and more filling.
Flour: Use all-purpose flour for the best results along with the baking powder and baking soda to allow the cookies to rise in the oven.
How To Make Raspberry Cookies
Step 1. In a bowl, add the butter and sugar and beat to combine. Put in the eggs, vanilla, and raspberry jam and combine again. Add the rolled oats, flour, baking powder, baking soda, and salt into another bowl and whisk to combine. Put in the freeze-dried raspberries and white chocolate chips and use a spatula to gently mix in. Combine the wet and dry ingredients. Use a measuring spoon to portion the dough into 2 tbsp-sized balls and roll them up before arranging them onto a baking sheet lined with parchment paper. Put the sheets into the fridge for 30 minutes to chill.
Step 2. Set the oven to 375 degrees. Place the cookies into the oven for 12-5 minutes to bake until they just turn light brown and are still a bit soft in the center but set. If you what the cookies to be more eye-popping and add more flavor, you can put a few white chocolate chips and freeze-dried raspberries on top of the cookies while they are still hot. Put them back in the oven for an additional minute until the toppings are baked. Serve and enjoy!
Can I Use Fresh Or Frozen Raspberries Instead Of Freeze-Dried?
Unfortunately, no, you can not use fresh or frozen raspberries because they contain too much moisture for this recipe. If you can’t find freeze-dried raspberries, you can try freeze-dried strawberries, but of course, the raspberries would work the best.
Can I Make These Raspberry Cookies Ahead Of Time?
Yes, you can make these cookies ahead of time if you like. Just prepare the dough and wrap it up really well and store it in the fridge for up to a week or in the freezer for 2 months. When you are ready to use it, you can use the dough right out of the fridge, but if placed in the freezer, you will need to thaw the dough in the fridge overnight before baking.
Tips & Tricks
- Put the toppings on the cookies AFTER you baked them for 15 minutes or they will burn in the oven.
- You may find it a little hard to find freeze-dried raspberries, but you can buy them at stores like Whole Foods and Amazon.
- If you only have white sugar or only have brown sugar, you can use 1 1/2 cups of either sugar instead of using both. It will alter the texture, but it will work.
- If you don’t have rolled oats, you can use instant or quick oats
- If you don’t have white chocolate chips, you can use other forms of it. You can also use milk chocolate or semi-sweet chocolate as a substitute.
More Raspberry Recipes:
- Raspberry Pretzel Salad
- Chocolate Raspberry Cake
- Raspberry Mousse Cheesecake
- Raspberry Cheesecake Bars
Raspberry Cookies with White Chocolate
- ¾ cup white sugar
- ¾ brown sugar
- 1 cup butter salted, softened
- 2 eggs
- 1 tsp vanilla extract
- 3 Tbsp raspberry jam
- 2 cups rolled oats
- 2 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cup white chocolate chips
- 1 cup raspberries freeze-dried
- Cream the butter and sugars together. Mix in the eggs, vanilla, and raspberry jam.
- In a separate bowl, whisk together rolled oats, flour, baking powder, baking soda, and salt. Gently stir in the freeze-dried raspberries and white chocolate chips.
- Add these dry ingredients to the wet ingredients.
- Measure out two tablespoons of dough and roll them into balls. Place the dough balls onto parchment paper-lined baking sheets.
- Place the cookies into the fridge to chill for 30 minutes. Heat the oven to 375 degrees.
- Bake for 12-15 minutes. The cookies should be just turning golden brown. They may still be a little soft in the middle but set.
- If you want to add a pop of flavor and color to your cookies, sprinkle a few white chocolate chips and some chopped freeze-dried raspberries to the top of each one while they are still hot, then pop them back into the oven for another minute until the toppings are more baked in.
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