These Raspberry Chocolate Oatmeal Cookies are a perfect treat! They blend chewy oats, sweet raspberries, and rich chocolate chips for a delightful flavor mix.
Baking these cookies fills your kitchen with a yummy smell! I love enjoying them warm with a glass of milk—it’s pure happiness in every bite!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for these cookies since you control the salt level. If you need a dairy-free option, try using coconut oil or a plant-based butter alternative.
Oats: Old-fashioned rolled oats give these cookies a wonderful texture. Quick oats can be used, but the cookies will be less chewy. For a gluten-free option, use certified gluten-free oats.
Chocolate Chips: Semi-sweet chocolate chips add a lovely sweetness. If you want a darker flavor, dark chocolate chips work great. You can also use dairy-free chocolate for a plant-based option.
Raspberries: Fresh raspberries add a burst of flavor. If they’re out of season or you prefer dried fruit, go for dried cranberries or cherries, though the texture will be different.
How Do I Incorporate Fresh Raspberries Without Crushing Them?
Raspberries are delicate, so handling them with care is important. After washing, make sure to gently pat them dry to avoid excess moisture. When folding them into the dough, use a light touch.
- After mixing the oats and chocolate chips, spoon a portion of dough into your bowl with raspberries.
- Use a silicone spatula or rubber spatula to gently lift and fold the dough over the raspberries, turning just until combined.
- Avoid squishing the raspberries to keep them whole and juicy in your cookies!
Raspberry Chocolate Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup fresh raspberries (gently washed and dried)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 12 to 15 minutes for baking. Once those cookies are out of the oven, let them cool for about 5 minutes before transferring to a cooling rack. In total, you’re looking at around 30-35 minutes to enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly. While the oven heats up, line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugars:
In a big bowl, add the softened butter, brown sugar, and granulated sugar. Use a mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add the Eggs and Vanilla:
Next, beat in the eggs one by one, mixing well after each addition. Then, stir in the vanilla extract for that lovely aroma.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and makes sure there are no lumps in your cookies.
5. Mix Everything Together:
Gradually stir your dry ingredients into the wet mixture, being careful not to over-mix. Just mix until everything is combined—a few lumps are okay!
6. Add Oats and Chocolate:
Now it’s time to fold in the oats and chocolate chips. Use a spatula for better control to make sure everything is mixed evenly.
7. Gently Incorporate the Raspberries:
Finally, add the fresh raspberries. Gently fold them into the dough so they don’t get smashed. This way, you keep the vibrant color and juice intact!
8. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your lined baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread a bit while baking.
9. Bake the Cookies:
Place the cookie sheets in your preheated oven and bake for 12 to 15 minutes. You want them to be golden brown around the edges but still a little soft in the middle.
10. Cool and Enjoy!
Once baked, take the cookies out and let them sit on the baking sheet for about 5 minutes. This helps them firm up slightly. Then, transfer them to a wire rack to cool completely. Enjoy these cookies warm or at room temperature!
These Raspberry Chocolate Oatmeal Cookies are so tasty and comforting. Perfect with a glass of milk or a cup of tea! Enjoy!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and pat them dry with paper towels before adding them to the cookie dough. This helps prevent excess moisture, which can affect the cookie texture.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. Just keep in mind that this may slightly change the texture, making them denser.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just place them in a freezer-safe bag and they can last for up to 3 months! Thaw them at room temperature before enjoying.
Can I Add Nuts to the Recipe?
Definitely! Chopped nuts like walnuts or pecans would be a great addition. Just fold them in along with the oats and chocolate chips. About 1/2 to 1 cup should be perfect, depending on your preference!