Oatmeal White Chocolate Raspberry Cookies
You'll love these easy white chocolate raspberry cookies! Chewy oatmeal cookies are studded with melty white chocolate and juicy raspberries. No electric mixer needed!
Ingredients
- 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)
Instructions
- 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.
Notes
*chopped white chocolate bar or white chocolate chips
**Some baking powders can react with the acid in raspberries, causing these cookies to have blue-colored streaks. If you want to avoid this as much as possible, wait to add the frozen raspberries until after you've scooped the chilled dough. Quickly press a couple of raspberries into each scoop of dough (depending on the size) and reshape the dough balls before baking.
Storage Tips: Once the cookies are completely cooled, place them in an airtight container with parchment or wax paper between layers of cookies to prevent sticking. Store on the counter for up to 2 days, or in the refrigerator for up to 4 days.