These Raspberry Chocolate Oatmeal Cookies are a tasty treat combining juicy berries with rich chocolate and hearty oats. They’re the perfect snack for any time of the day!
I love how the tart raspberries and sweet chocolate meld together. It’s like a party in my mouth! Plus, they’re easy to make, so you can whip up a batch in no time!
Key Ingredients & Substitutions
Rolled oats: The backbone of these cookies, rolled oats add chewiness and texture. If you’re gluten-free, make sure to use certified gluten-free oats for safety.
Flour: Whole wheat flour gives a nutty flavor, but you can use all-purpose flour if that’s what you have on hand. Oat flour is also a great gluten-free substitute!
Raspberries: Fresh raspberries offer a bright, tart flavor. If unavailable, any other berry like blueberries or chopped strawberries works well. Frozen raspberries can also be used but make sure to thaw and drain them first.
Butter: Unsalted butter is standard, but you can substitute with coconut oil or even a plant-based butter for a dairy-free version.
Chocolate: I enjoy using semi-sweet chocolate chips because of their balanced sweetness. Dark chocolate chips or chunks can add a richer flavor!
How Do I Achieve the Perfect Cookies Without Overmixing?
Mixing the dough correctly is vital to achieving soft, chewy cookies. Overmixing can result in tough cookies. Follow these steps:
- Combine dry and wet ingredients just until they are blended; small lumps are okay.
- When adding raspberries and chocolate chips, fold gently to avoid smashing the berries.
- Use a cookie scoop for even drops, ensuring all cookies bake evenly.
By being gentle with your dough, you’ll create delightful cookies every time!
Raspberry Chocolate Oatmeal Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup rolled oats
- 3/4 cup whole wheat flour or all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Wet Mixture:
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Flavor Boost:
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup semi-sweet chocolate chips or chopped chocolate
- Optional: extra chocolate to drizzle on top after baking
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prep, with an additional 10-12 minutes of baking time. Don’t forget to add 5 minutes for cooling! In total, you can have these scrumptious cookies ready in under 40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This will make cleanup a breeze!
2. Prepare the Dry Ingredients:
In a medium bowl, mix together the rolled oats, flour, baking soda, salt, and ground cinnamon. Whisking these together first helps to ensure even distribution of the dry ingredients.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This step is essential for a light cookie texture!
4. Add the Egg and Vanilla:
Beat in the egg and vanilla extract to the butter-sugar mixture. Mix until everything is well incorporated.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep your cookies soft and chewy.
6. Fold in Raspberries and Chocolate:
Gently fold in the raspberries and chocolate chips. Be careful not to mash the raspberries too much; you want to keep those lovely chunks intact!
7. Shape the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake!
Place the baking sheet in the oven and bake for 10-12 minutes. Watch for the edges to turn golden brown while the centers remain slightly soft.
9. Cooling Time:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely—if you can wait!
10. Adding a Chocolate Drizzle (Optional):
For an extra touch of sweetness, melt some chocolate and drizzle it over the cooled cookies. This will make them even more irresistible!
11. Serve and Enjoy!
Your chewy, soft raspberry chocolate oatmeal cookies are ready to be enjoyed! They make a fantastic snack or dessert. Store any leftovers in an airtight container—if there are any!
This recipe yields about 12-15 delicious cookies. Enjoy baking and savoring every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, just make sure to thaw and drain them well before adding them to the dough to avoid extra moisture in your cookies.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
What Can I Use Instead of Butter?
You can substitute softened butter with coconut oil or a plant-based margarine for a dairy-free option, or even applesauce for a lower-fat version, although this may change the texture slightly.
Do I Have to Use Whole Wheat Flour?
Nope! You can use all-purpose flour if you prefer. Whole wheat flour adds a nutty flavor and more fiber, but your cookies will still turn out delicious with all-purpose.
