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
Scale
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
