Description
These Raspberry Oatmeal Cookies are a delightful treat with a burst of fruity flavor in every bite. The combination of oats, raspberry preserves, and white chocolate creates a soft and chewy cookie that is perfect for any occasion.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup raspberry preserves (seedless preferred)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet mixture.
- Add oats: Stir in the oats until fully incorporated.
- Swirl in preserves: Gently swirl in the raspberry preserves, being careful not to overmix.
- Add white chocolate: Fold in the white chocolate chips if using.
- Bake: Scoop dough onto the baking sheet and bake for 10–12 minutes until golden.
- Cool: Allow cookies to cool on the pan before transferring to a wire rack.
Notes
- You can use other berry preserves like strawberry or blackberry.
- For a chewier cookie, slightly underbake and let them finish setting on the pan.
