These Raspberry Chocolate Oatmeal Cookies are a tasty treat you’ll love! With chewy oats, rich chocolate, and a burst of fruity raspberry, they tick all the boxes for flavor and fun!
What I adore about these cookies is how the sweet and tart raspberries mix with the chocolate. It’s like a party for your taste buds! And the best part? They’re easy to whip up anytime!
Key Ingredients & Substitutions
Old-fashioned Rolled Oats: These provide the chewy texture in cookies. If you’re out, quick oats can work in a pinch, but expect a softer cookie. I personally love the heartiness that rolled oats bring!
All-purpose Flour: This is essential for structure. If you need a gluten-free option, try using almond flour or a gluten-free blend. Just note it may slightly change the texture.
Butter: Unsalted butter keeps the flavors balanced. If you’re dairy-free, coconut oil or a vegan butter alternative can be used instead. I find the extra richness of butter makes a big difference!
Sugars: Using both granulated and brown sugar gives a nice depth of flavor. If you wish, substitute with coconut sugar or maple syrup (reduce liquid in the recipe slightly). I love the flavor brown sugar provides!
Raspberries: Fresh raspberries are fantastic, but you can also use frozen ones—just thaw and drain them first. I’ve tried both, and fresh always brings a bright burst to every bite!
How Do I Make Sure My Cookies are the Perfect Texture?
The key to getting that chewy texture in these cookies is in the mixing and baking. Here’s how to nail it:
- Don’t over-mix when combining wet and dry ingredients. Stop as soon as you see no more dry flour.
- Check your baking time carefully. Cookies will look soft in the center when they’re done. They’ll set as they cool.
- For extra moisture, try letting the dough rest for 30 minutes before baking. It makes a world of difference!
Raspberry Chocolate Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup (90g) old-fashioned rolled oats
- 3/4 cup (100g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (90g) semi-sweet or dark chocolate chips
- 1/2 cup fresh raspberries (plus extra for topping)
- Optional: additional melted chocolate for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 10-12 minutes of baking time. Make sure to let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack. In total, you’re looking at around 30-40 minutes until you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper so the cookies won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, and salt. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or a whisk to beat the softened butter with the granulated sugar and brown sugar until the mixture is creamy and fluffy.
4. Add Wet Ingredients:
Crack in the egg and pour in the vanilla extract. Mix everything together until fully combined—this will help create a lovely chewy texture!
5. Combine Dry and Wet Mixtures:
Slowly add the dry ingredient mixture to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to over-mix!
6. Fold in Chocolate and Raspberries:
Gently fold in the chocolate chips and fresh raspberries, being cautious not to crush the raspberries.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet. Be sure to leave about 2 inches between each scoop!
8. Decorate (Optional):
If you want to make them extra pretty, press a few additional raspberries on top of the cookie dough before baking.
9. Bake the Cookies:
Pop the baking sheet in the oven and bake for 10-12 minutes. You want the edges to be lightly golden while the center remains soft—don’t overbake!
10. Cool Down:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Drizzle (Optional):
If you like, melt some extra chocolate and drizzle it over the cooled cookies for an extra touch of sweetness!
12. Enjoy!
Now, it’s time to indulge in your chewy, chocolatey, raspberry-studded oatmeal cookies! Enjoy with a glass of milk or your favorite beverage!
This recipe yields delicious moist cookies that perfectly blend rich chocolate with fresh raspberries, just like the ones in the picture. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just be sure to thaw and drain them before folding into the cookie dough to prevent excess moisture. Gently mix them in to avoid crushing.
Can I Substitute Coconut Oil for Butter?
Absolutely! You can use melted coconut oil in place of butter for a dairy-free option. Just melt it first and let it cool slightly before mixing it with the sugars.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, consider freezing them in a single layer, then transferring them to a resealable bag for up to 3 months.
What Should I Do If My Dough is Too Sticky?
If your dough feels sticky, you can chill it in the fridge for about 30 minutes. This will make it easier to scoop and shape before baking!