Description
Chewy and rich chocolate raspberry oatmeal cookies made with hearty oats, dark chocolate chips, and bursts of tart raspberry flavor. A perfect balance of sweetness and texture in every bite.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups old-fashioned rolled oats
- 1 cup dark chocolate chips
- 3/4 cup freeze-dried raspberries (or chopped dried raspberries)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until combined.
- Stir in oats, chocolate chips, and freeze-dried raspberries.
- Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Use freeze-dried raspberries to prevent excess moisture in the dough.
- Chilling the dough for 30 minutes can help prevent spreading.
- Substitute white chocolate chips for a different flavor twist.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg