Oatmeal Raspberry Cookies
Aug 14, 2023
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Calling all raspberry fans, these Oatmeal Raspberry Cookies will become your family’s new favorite cookie recipe! They are super simple to make. And this recipe features a fun way to add fresh fruit into your cookies!
This Oatmeal Raspberry Cookie recipe is brought to you by Naturipe Farms.
These oatmeal raspberry cookies are soft and chewy. Plus, they are packed full of fresh raspberries in every bite. They are a tasty treat the entire family will enjoy and a twist on a classic oatmeal cookie loved by all.
Oatmeal Raspberry Cookies
Fresh raspberries from Naturipe® pair perfectly with the oatmeal, dark brown sugar and the flavors of white chocolate chips. We promise you, once you have a bite, you’ll instantly reach for a second (and maybe a third) cookie. They are that good! You may want to double or triple the recipe if you are feeding a crowd!
Raspberry Oatmeal Cookie Dough
This dough is a lot softer than a typical cookie recipe. If it’s too soft, place the dough in the refrigerator for 10-15 minutes to firm up a bit. This can help make sure that the dough stays together. How soft the dough is will depend on the type of butter you use. We used an unsalted butter stick.
Ingredients for White Chocolate Chip Raspberry Oatmeal Cookies
- butter
- dark brown sugar – you can also use light brown sugar if you already have on hand
- vanilla extract
- egg
- all purpose flour
- rolled oats
- baking soda
- salt
- white chocolate chips
- Naturipe® Raspberries, chopped
You can also add a little lemon zest to your raspberry cookies to brighten them up a little bit. We’ve done this both ways, however, the kids prefer it without!
How to Make Oatmeal Raspberry Cookies
Preheat: Turn on the oven to 375°F. Line a baking sheet with parchment paper.
Cream: In a large mixing bowl, beat together the butter and brown sugar. You can do this by an electric/stand mixer or by hand. Add in the egg and vanilla extract. Mix until combined.
Then, add in the dry ingredients: flour, oats, baking soda and salt. Mix until a soft dough forms.
Stir in the white chocolate chips and Naturipe® Raspberries. Mix until the raspberries are broken down and evenly distributed throughout the dough.
Scoop about 1 1/2 -2 tablespoons worth of dough at a time and roll the dough into balls. These cookies will spread in the oven so make sure to leave at least 2-3 inches in between each cookie.
Bake for 10-12 minutes or until the edges have goldened. Let cool on the baking sheet for at least 10 minutes before you transfer them to a wire cooling rack.
How to Store
Cookies will keep stored at room temperature for at least 5-6 days in an airtight container or a cookie jar!
Our Top Raspberry Recipes
- Raspberry Margarita – call the girls over and surprise them with Margarita night and fresh raspberries!
- No Bake Raspberry & Dark Chocolate Energy Bites – Made with just five ingredients these mighty little treats can help you re-fuel, re-charge, and reclaim the day!
- Raspberry Vinaigrette – a sweet dressing perfect topped on any salad.
Why We Love Naturipe® Berries
Naturipe® is a leading global producer of nutritious berries for more than 100 years. Unique to the fresh produce industry, Naturipe is a network of family farmers who share a passion for growing berries naturally. Learn more by visiting www.naturipefarms.com.
Raspberry Cookies
Ingredients
- 1/2 cup butter softened
- 2/3 cup dark brown sugar
- 1 tablespoon vanilla
- 1 egg
- 1 cup all purpose flour
- 1 1/2 cups rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup Naturipe® Raspberries chopped
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the butter and brown sugar. You can do this by an electric/stand mixer or by hand/
- Add in the egg and vanilla extract. Mix until combined.
- Then, add in the dry ingredients: flour, oats, baking soda and salt. Mix until a soft dough forms.
- Stir in the white chocolate chips & Naturipe® Raspberries. Mix until the white chocolate chips & raspberries are evenly distributed throughout the dough.
- Scoop about 1 1/2 -2 tablespoons worth of dough at a time and roll the dough into balls. These cookies will spread in the oven so make sure to leave at least 2-3 inches in between each cookie.
- Bake for 10-12 minutes or until the edges have goldened. Let cool on the baking sheet for at least 10 minutes before you transfer them to a wire cooling rack.
- Cookies will keep stored at room temperature for at least 5-6 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
