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Soft and chewy on the inside, crisp on the outside, and packed with flavor, these White Chocolate Chip Raspberry Oatmeal Cookies are a fun and tasty treat the whole family will enjoy!
They are the perfect twist on your classic oatmeal cookie recipe.
Easy White Chocolate Chip Raspberry Oatmeal Cookies
Who doesn’t love a good oatmeal cookie? I know I do, and these easy white chocolate chip raspberry oatmeal cookies rank high up there on the various oatmeal cookies that we can make.
Jam is the main flavor ingredient, so you don’t have to worry about the raspberries being in season. And, the white chocolate pairs perfectly with the sweet, crunchy oatmeal cookie and raspberry jam. Not only are these oatmeal cookies out of this world delicious, but they are super easy to make and take minimal effort.
How To Make White Chocolate Chip Raspberry Oatmeal Cookies
The great thing about these oatmeal cookies is that you’ll only add a few more ingredients than our classic oatmeal raisin cookie recipe. Here’s what you’ll need:
- White sugar and Brown sugar– Use your measuring cup to scoop the sugar, so it’s packed.
- Butter- Let the butter sit on the counter at room temperature for about 30-minutes to soften.
- Eggs– In baking, it is best to use room temperature eggs. Pull them out of the fridge and set them out with the butter.
- Vanilla extract– I used pure vanilla extract, but you could use imitation vanilla extract as well.
- Raspberry jam– Smuckers Raspberry jam works well. You’ll find the jams next to the peanut butter at your local grocery store.
- Rolled oats– Rolled oats are better for baking than quick oats because they retain their texture better than quick oats.
- Flour- When measuring flour, you want to spoon the flour into the measuring cup and level it out with a butter knife.
- Baking powder and soda– You will need both baking powder and baking soda for this oatmeal cookie recipe.
- White chocolate chips– I use Nestle Toll House White Chocolate chips, but you can use any brand that you prefer.
- Freeze dried raspberries– Instead of using raisins which are dried grapes, you’ll use freeze dried raspberries instead. Freeze dried raspberries are a little harder to find than things like strawberries and bananas. You can easily find them at stores like Whole Foods and Amazon, though!
Once you’ve gathered all your ingredients, get your bakers hat on, and let’s start making the best oatmeal cookies you’ve ever had!
- First, you’ll want to line 2 baking sheets with parchment paper.
- Cream the butter and both sugars together in a large mixing bowl. Then, mix in the eggs, vanilla, and raspberry jam.
- In a separate bowl, whisk together the rolled oats, flour, baking powder, baking soda, and salt. Then, gently stir in the freeze dried raspberries and white chocolate chips.
- Mix your wet ingredients and dry ingredients together.
- Measure out two tablespoons of dough out for each cookie, and roll it into balls. Place the dough balls onto the baking sheets.
- After you’ve rolled all the dough into balls, place the cookie dough balls into the refrigerator for 30-minutes.
- While the dough is in the refrigerator, preheat the oven to 375?.
- Pull the cookie dough out of the fridge, and bake the cookies for 12-15 minutes, or until golden brown.
- Let the cookies cool. Then, serve and enjoy!
Tips and Tricks to Perfect Oatmeal Cookies
- When done, the cookies should be just turning a golden brown. They may be a little soft in the middle, but will harden up as they cool.
- 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.
- Make sure to add toppings to your cookies AFTER you baked them for 12-15 minutes otherwise the toppings will burn.
FAQs
For this white chocolate chip raspberry oatmeal cookie recipe, you’ll need to bake the cookies at 375?. You’ll bake the cookies for 10-12 minutes. If you add toppings, you’ll melt them at the same temperature for 1-minute.
From start to finish, this recipe will take you about 65 minutes. You’ll need about 20-minutes to make the dough, 30-minutes chilling time, and 10-12 minutes of baking time.
You can store any leftover cookies in an airtight container at room temperature for up to 2-weeks. Just put them in your cookie jar for a quick and easy snack. Additionally, you can place them in a Ziploc freezer bag and store them in the freezer for up to 2-months.
No, you cannot! Fresh or frozen raspberries have too much moisture to be used in this recipe. This means your cookies won’t be firm when finished. You could use other freeze-dried fruit such as strawberries if you can’t find freeze-dried raspberries.
Absolutely! Just wrap the dough very tightly in a couple layers of plastic wrap then store it in the refrigerator for up to a week, or in the freezer for up to 2-months.
More Cookie Recipes You’ll Love
If you like these easy white chocolate chip raspberry oatmeal cookies, you’ll love some of my other easy cookie recipes. My Chocolate Chip Pumpkin Spice Cookies, Twix Cookies, and my Easy Oreo Stuffed Chocolate Chip Cookies are some of my favorites!
Try these cookies next:
You can find the rest of our cookies recipe index here.
White Chocolate Chip Raspberry Oatmeal Cookies Recipe
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White Chocolate Chip Raspberry Oatmeal Cookies
Equipment
Ingredients
- ¾ cup white sugar
- ¾ brown sugar
- 1 cup salted butter softened
- 2 eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons raspberry jam
- 2 cups rolled oats
- 2 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- 1 cups freeze dried raspberries
Instructions
- 1. Cream the butter and sugars together. Mix in the eggs, vanilla, and raspberry jam.
2. 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.
3. Add these dry ingredients to the wet ingredients.
4. Measure out two tablespoons of dough and roll into balls. Place the dough balls onto parchment paper lined baking sheets.
5. Place the cookies into the fridge to chill for 30 minutes. Heat the oven to 375 degrees.
6. 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.
7. 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.
