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These white chocolate raspberry cookies have a chewy, buttery oatmeal base that’s studded with white chocolate chips and bits of freeze-dried raspberries.
Oatmeal cookies have a reputation for being ho-hum (and raisin haters have very strong feelings about oatmeal raisin cookies), but these white chocolate raspberry cookies are anything but boring. They’re infused with raspberry flavor, chewy and buttery, and you get creamy white chocolate and crispy freeze-dried raspberries in every bite. (And let me tell you, raspberries and white chocolate definitely beat raisins when it comes to making these irresistible oatmeal cookies.)
These white chocolate raspberry cookies are the perfect treat to whip up for your friends and family for any celebration or goodie bags to go. Stack them in a decorative box alongside some Strawberry Shortcake Cookies, wrap them in individual cellophane bags with a red or pink ribbon for a super cute presentation, or just serve them right off the cooling rack!
Recipe Tips and Variations
- Adding the optional toppings. If you want to add the extra white chocolate chips and raspberries to the tops, make sure to put them on the cookies after you baked them for 12-15 minutes, otherwise they will burn.
- Getting a head start. You can make the dough up to a week ahead of time and store it in the refrigerator, or freeze it for up to two months. When you’re ready to bake the cookies, use the dough straight out of the refrigerator; frozen dough should be left in the fridge overnight before baking.
- About the freeze-dried raspberries. You can’t substitute fresh or frozen raspberries here — they need to be freeze-dried. If you can’t find them, look for freeze-dried strawberries.
Storage Instructions
Store oatmeal raspberry cookies in an airtight container at room temperature for up to 2 weeks. You can freeze these cookies in an airtight container or zip-top freezer bag for up to 2 months. Let them thaw at room temperature before serving.
White Chocolate Raspberry Cookies
Ingredients
- ¾ cup (150 g) white sugar
- ¾ cup (165 g) brown sugar
- 1 cup (227 g) salted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons raspberry jam
- 2 cups (162 g) rolled oats
- 2 cups (250 g) flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (270 g) white chocolate chips
- 1 cup (120 g) freeze dried raspberries
Instructions
- Cream the butter and sugars together. Mix in the eggs, vanilla, and raspberry jam.
- In a separate bowl, whisk together rolled oats, flour, baking powder, baking soda, and salt. Gently stir in the freeze-dried raspberries and white chocolate chips.
- Add these dry ingredients to the wet ingredients.
- Measure out two tablespoons of dough and roll into balls. Place the dough balls onto parchment paper lined baking sheets.
- Place the cookies into the fridge to chill for 30 minutes. Heat the oven to 375 °F (191 °C)
- Bake for 12-15 minutes. The cookies should be just turning golden brown. They may still be a little soft in the middle but set.
- If you want to add a pop of flavor and color to your cookies, sprinkle a few white chocolate chips and some chopped freeze-dried raspberries to the top of each one while they are still hot, then pop them back into the oven for another minute until the toppings are more baked in.
