Chewy white chocolate raspberry cookies with oats are a delicious dessert any time of year! (Especially since this recipe uses frozen raspberries, which can be found year-round in many places.)
These cookies are studded with melty pools of sweet white chocolate and juicy raspberries. No electric mixer needed!
Raspberry Oatmeal Cookies with White Chocolate Chunks
I have this thing about raspberries. I’m quite smitten with them. In fact, they might be my favorite fruit? (But don’t quote me on that – it changes by the day!)
There is something special about them, though. They’re tart and sweet at the same time, and they pair well with so many things. (Like chocolate, pistachios, almonds, other fruit…the list goes on.)
Case in point: these oatmeal cookies with raspberries and white chocolate chunks. The sweetness of the melty white chocolate compliments the juicy, fruity raspberries perfectly. The oats make them extra chewy, too!
For another fun take on the classic oatmeal cookie, try these oatmeal chai cookies with pecans!
Here’s what you’ll need to make these oatmeal raspberry cookies:
- all-purpose flour: The base of these cookies.
- baking soda & baking powder: For rise.
- salt: To enhance the flavors and balance sweetness.
- unsalted butter: To make these cookies moist and chewy!
- brown sugar: Brown sugar is best in this recipe for a more caramelized flavor. Plus, it adds to the chewy texture. White granulated sugar should work, too, if you’d prefer.
- egg: For structure.
- vanilla extract: For flavor enhancement.
- oats: Old-fashioned or rolled oats are best here for the right oatmeal cookie texture and structure. I don’t recommend using quick oats or steel-cut oats.
- raspberries: Frozen raspberries are ideal for less messy cookies, as they stay intact better. If you only have fresh raspberries, just freeze them ahead of time!
- white chocolate: I recommend using a high quality white chocolate bar like Lindt or Ghirardelli, and chopping it into small pieces. You can also use white chocolate chips if desired.
How to Make Raspberry White Chocolate Cookies
To make these cookies, start by whisking together the dry ingredients (flour, baking soda, baking powder, and salt) in a medium bowl.
In a separate, larger bowl, whisk the melted butter and brown sugar vigorously (this helps the sugar dissolve). Then, whisk in the rest of the wet ingredients (egg and vanilla extract).
Sift the dry ingredients into the wet ingredients. Stir gently with a spatula until there are just a few flour streaks left. Add the chopped white chocolate and oats and stir again. Then, carefully fold in the frozen raspberries.
Cover the bowl and chill the dough in the refrigerator for 10-15 minutes. Next, use a cookie scoop to scoop the dough onto two parchment paper-lined sheet pans. Be sure to leave plenty of space between the dough balls for spreading.
Bake at 350 degrees Fahrenheit for 13-15 minutes (for larger cookies) or 10-12 minutes (for smaller cookies).
Let the cookies cool completely. Then, place them in an airtight container and store on the counter for up to 2 days, or in the refrigerator for up to 4 days.
Use parchment paper or wax paper between layers of cookies to keep them from sticking together.
What size cookie scoop should I use?
A 3-Tablespoon scoop will yield about 12 large cookies. You can also use a 1.5 or 2-Tablespoon cookie scoop, which should yield 18-24 smaller cookies. (Just bake smaller cookies for a few minutes less).
Why do raspberry cookies turn blue?
Some baking powders can react with the acid in raspberries, so if you add the frozen raspberries before chilling the dough, they may thaw enough to cause this reaction. (This happened to some of my cookies, as you can see!)
To avoid this as much as possible, you can wait to add the frozen raspberries until after you’ve scooped the chilled dough. Just press a couple of frozen raspberries into each scoop of dough (depending on the size) and reshape the dough balls before baking.
Can I use fresh raspberries?
If you want to use fresh raspberries, I highly recommend freezing them 24 hours in advance before making these cookies. Frozen raspberries stay intact much better when they’re folded into the dough.
Raspberry Cookie Toppings & Mix-Ins
Make these cookies your own by adding:
- chopped pistachios (or other nuts)
- dark or semisweet chocolate chips/chunks (instead of white chocolate)
- crushed pretzels
- shredded coconut
These ultra chewy cookies are a fun, flavorful take on the classic oatmeal cookie. They’re definitely a new favorite for me, and I hope they are for you, too!
If you make these white chocolate raspberry cookies, I’d love if you shared your thoughts with a rating and comment below.
More cookie recipes to try:
- Iced Lemon Mascarpone Cookies
- Almond Butter Cookie Bars
- Chocolate Chip Pomegranate Cookies
- No Bake Nutella Thumbprint Cookies
- Peanut Butter Chocolate Chip Cookie Bars
More raspberry desserts:
Oatmeal White Chocolate Raspberry Cookies
- 1 cup all-purpose flour (spooned and leveled to measure)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted (1 stick)
- ½ cup brown sugar, packed
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 cup old-fashioned oats
- ¾ cup frozen raspberries
- ½ cup white chocolate chunks* (about 2.5 oz)
- Preheat oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, vigorously whisk melted butter and brown sugar. Add egg and vanilla extract. Whisk well until combined.
- Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Stir in oats and white chocolate chunks until no flour streaks remain. Gently fold in frozen raspberries.**
- Cover and chill the dough in the refrigerator for 10-15 minutes.
- Use a cookie scoop to scoop the dough onto the two prepared cookie sheets, spacing the dough balls apart evenly. (A 3-tablespoon scoop will yield 12 large cookies, whereas a 1.5 or 2-tablespoon scoop should yield 18-24 cookies.) Each cookie sheet should hold 6 large cookies or 12 small cookies.
- Bake for 13-15 minutes (for larger cookies) or 10-12 minutes (for smaller cookies), until golden and slightly under-baked looking in the center. Let cool completely.