Raspberry Oatmeal Cookies Recipe
If you’re craving a cookie that’s chewy, fruity, and just bursting with comfort, Raspberry Oatmeal Cookies are the answer to your snack-time prayers. Imagine wholesome oats mingling with luscious raspberry preserves, all wrapped up in a soft, golden bite. The oats give every cookie a delightful chew, while the ribbons of raspberry add a sweet, tangy twist that sets these apart from your standard oatmeal bake. Whether you need a lunchbox treat or a sweet pick-me-up with your afternoon tea, these Raspberry Oatmeal Cookies have a way of brightening up any day.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Raspberry Oatmeal Cookies is how the simplest ingredients work together to create a truly crave-worthy treat. Each item on this list brings something important to the table, from a perfectly soft crumb to just the right amount of sweetness.
- Unsalted butter (1/2 cup, softened): The backbone of any great cookie, butter delivers moisture, richness, and that classic flavor we all love.
- Light brown sugar (1/2 cup, packed): Adds depth and a hint of caramel thanks to its molasses content, making every bite extra chewy.
- Granulated sugar (1/4 cup): Lends pure sweetness and helps the cookies bake up with a little crispness at the edges.
- Large egg (1): Binds everything together and ensures your cookies have just the right texture.
- Vanilla extract (1 teaspoon): Compliments the raspberry and oat flavors with a cozy fragrance and taste.
- All-purpose flour (3/4 cup): Provides structure without making the cookies too dense or cakey.
- Baking soda (1/2 teaspoon): Just enough to lift the dough for a soft, puffy cookie.
- Salt (1/4 teaspoon): Enhances all the other flavors so the sweetness and fruitiness really pop.
- Old-fashioned rolled oats (1 1/2 cups): These are at the heart of every batch, bringing texture, wholesomeness, and that beautiful oat flavor.
- Raspberry preserves, seedless preferred (1/2 cup): Swirl in for juicy ribbons throughout; seedless keeps every bite smooth.
- White chocolate chips, optional (1/2 cup): For a creamy, sweet touch that pairs fabulously with raspberry.
How to Make Raspberry Oatmeal Cookies
Step 1: Prep Your Baking Sheet
Preheat your oven to 350°F and line a baking sheet with parchment paper. This small step ensures your Raspberry Oatmeal Cookies won’t stick, and it helps them bake up evenly with golden bottoms.
Step 2: Cream the Butter and Sugars
Grab a large bowl and blend together the softened butter, brown sugar, and granulated sugar. Mix until the blend looks light, fluffy, and just a little irresistible—this is the first secret to achieving that signature chew.
Step 3: Add the Egg and Vanilla
Crack in your egg and add the vanilla extract. Beat everything together until fully combined. This creates a rich base that holds your cookie dough together and infuses every bite with an inviting aroma.
Step 4: Combine Your Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This quick whisk ensures your leavening and seasoning are evenly distributed, which means perfectly risen and balanced cookies every time.
Step 5: Mix Wet and Dry Together
Gradually add the dry mixture to your wet ingredients, stirring gently just until no streaks of flour remain. Be careful not to overmix—overworking the dough can make cookies tough instead of tender.
Step 6: Stir in Oats
Fold the rolled oats into the mixture. They should be thoroughly incorporated, so every cookie is packed with chewy, hearty texture but still easy to scoop.
Step 7: Swirl in Raspberry Preserves
Dollop the raspberry preserves onto the dough and gently swirl with a spatula or spoon. Don’t overmix—aim for visible, juicy ribbons of raspberry in your dough. This is what makes Raspberry Oatmeal Cookies so striking (and delicious).
Step 8: Add White Chocolate Chips (Optional)
If you’re going for the extra touch, fold in the white chocolate chips now. Their creamy sweetness is a delightful complement to the tartness of the preserves.
Step 9: Scoop and Bake
Scoop out tablespoon-sized mounds of dough onto your prepared baking sheet, spacing each about 2 inches apart to give them room to spread. Bake in the preheated oven for 10–12 minutes, or until the edges look golden and the centers are just set.
Step 10: Cool and Enjoy
Let the cookies cool on the pan for a good 5 minutes—they’ll set up a bit more and be easier to transfer. Finish cooling them on a wire rack, if you can resist eating them straight from the tray!
How to Serve Raspberry Oatmeal Cookies
Garnishes
Try a light dusting of powdered sugar on top for a touch of elegance, or a drizzle of melted white chocolate for an extra-special finish. Both options add a baker’s touch and make your Raspberry Oatmeal Cookies look bakery-ready.
Side Dishes
Nothing beats pairing these cookies with a cold glass of milk or a hot mug of tea. For something a little different, serve them alongside a scoop of vanilla ice cream or some tangy Greek yogurt—the cool, creamy sides really let the raspberry flavor shine.
Creative Ways to Present
Stack Raspberry Oatmeal Cookies in a mason jar for a charming gift, or plate them on a wooden board with fresh berries and other small treats for a colorful dessert spread. They also make adorable ice cream sandwich bases if you’re feeling playful!
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Oatmeal Cookies soft and fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to 4 days—if they last that long!
Freezing
For longer-term keeping, freeze the cookies in a zip-top bag or sealed container. They can be frozen for up to 2 months; just let them thaw at room temperature when you’re ready for a treat.
Reheating
To bring back that just-baked freshness, pop a cookie or two in the microwave for 10–15 seconds or warm them in a 300°F oven for a few minutes. They’ll taste like they came right out of the oven.
FAQs
Can I use fresh raspberries instead of preserves?
You can, but the preserves lend a sweeter, more evenly distributed raspberry flavor. Fresh raspberries can make the dough wetter, which may affect the cookie’s texture—if you try it, gently fold in a small handful and expect slightly softer cookies.
Are Raspberry Oatmeal Cookies gluten-free?
As written, this recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute with your favorite 1-to-1 gluten-free baking blend and ensure your oats are certified gluten-free.
What’s the best way to get those pretty raspberry swirls?
For beautiful fruity ribbons, dollop the preserves on top of the oat dough and use a gentle folding or swirling motion. Don’t stir too much—less mixing means more distinct raspberry streaks in each Raspberry Oatmeal Cookie.
Can I double the recipe?
Yes, doubling works great—just use a larger bowl and, if baking all at once, rotate your trays for even baking. Extra cookies freeze beautifully or make wonderful gifts!
Can I omit the white chocolate chips?
Absolutely! White chocolate is optional. The Raspberry Oatmeal Cookies are deliciously fruity and satisfying all on their own, but you can always stir in dark chocolate chips or toasted nuts if you want a change.
Final Thoughts
Go ahead—gather your ingredients and treat yourself to a batch of Raspberry Oatmeal Cookies! Whether you’re sharing with friends or sneaking a quiet midnight snack, these cookies are bound to become a cherished staple in your kitchen. Enjoy every chewy, berry-filled bite!
Print
Raspberry Oatmeal Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Indulge in these soft and fruity Raspberry Oatmeal Cookies that are bursting with flavor. The delightful combination of oats, raspberry preserves, and white chocolate chips make these cookies a perfect treat for any occasion.
Ingredients
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
Additional:
- 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.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture.
- Stir in oats: Stir in the oats until fully incorporated.
- Add preserves and chocolate: Gently swirl in the raspberry preserves and fold in the white chocolate chips if using.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheet and bake for 10–12 minutes until golden.
- Cool: Allow cookies to cool on the pan for 5 minutes 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
