These raspberry chocolate oatmeal cookies are a sweet treat filled with juicy berries and rich chocolate. They have a lovely chewy texture that makes every bite delightful!
Who can resist that sweet and tart combo? I love sneaking these cookies for breakfast. Don’t tell anyone, but they totally count as a healthy snack! 😉
Key Ingredients & Substitutions
Butter: Unsalted butter is best for this recipe because you control the saltiness. If you’re dairy-free, try using coconut oil or a vegan butter substitute for a similar effect.
Baking Soda: This helps the cookies rise and gives them a nice texture. If you’re out of baking soda, you can use baking powder, but use about three times the amount since it’s less potent.
Oats: Old-fashioned rolled oats give the cookies a wonderful chewiness. Quick oats are fine too, but avoid instant oats as they change the texture of the cookies.
Chocolate Chips: Semi-sweet chocolate chips bring a balanced sweetness. If you prefer dark chocolate or even white chocolate, feel free to swap them out. It’s all about your taste!
Raspberries: Fresh raspberries provide the burst of flavor. If they’re out of season, you can use frozen raspberries, but don’t thaw them before folding into the batter to maintain their shape.
How Do I Ensure My Cookies Stay Chewy?
The secret to chewy cookies lies in the mixing and baking time. Overmixing the dough can lead to tough cookies. Mix just until combined! Also, taking them out of the oven slightly undercooked ensures they stay soft as they cool.
- Use a cookie scoop for even-sized cookies that bake consistently.
- Check them at the 10-minute mark; the edges should be golden while the center looks a bit underbaked.
- Allow them to cool on the baking sheet briefly before transferring to a rack.
Delicious Raspberry Chocolate Oatmeal Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries (gently rinsed and patted dry)
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes for prep plus around 10 to 12 minutes to bake. Make sure to let them cool for a bit before digging in. The total time is under half an hour, so you can enjoy these delicious cookies in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This will keep the cookies from sticking and help them bake evenly.
2. Cream Together Wet Ingredients:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs, one at a time, making sure each one is fully mixed in before adding the next. Then, stir in the vanilla extract, which adds a lovely flavor.
4. Mix Dry Ingredients Separately:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to distribute the baking soda evenly throughout the flour, ensuring your cookies rise properly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined—don’t overmix!
6. Stir in Oats and Chocolate:
Add the rolled oats and chocolate chips to the dough. Stir until they are evenly distributed throughout the cookie dough. This step is where the yumminess really begins!
7. Fold in the Raspberries:
Gently fold in the fresh raspberries, being careful not to smush them—after all, we want those beautiful bursts of fruit in every bite!
8. Form the Cookies:
Using a rounded tablespoon or a cookie scoop, drop the dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread a bit while baking.
9. Bake to Perfection:
Bake in your preheated oven for about 10 to 12 minutes. You’ll know they’re done when the edges are lightly golden and the centers are set. Keep an eye on them to avoid overbaking!
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help them firm up and gives them that perfect chewy texture.
Now, dig in and enjoy your chewy, sweet raspberry chocolate oatmeal cookies! Perfect for sharing or keeping all to yourself. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just don’t thaw them before adding to the dough to help maintain their shape and prevent too much moisture in the cookies.
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can substitute the unsalted butter with coconut oil or a vegan butter alternative. It will work similarly, but the flavor might be slightly different.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, consider freezing them. Just place them in a freezer bag with parchment paper between layers to prevent sticking.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking blend. Check that your oats are certified gluten-free as well to ensure they meet your dietary needs.