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These white chocolate chip raspberry oatmeal cookies have a chewy, buttery oatmeal base that’s studded with white chocolate chips and bits of freeze-dried raspberries. The perfect Valentine’s Day treat!
Oatmeal cookies have a reputation for being ho-hum (and raisin haters have very strong feelings about oatmeal raisin cookies), but these white chocolate chip raspberry oatmeal 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 irresistible oatmeal cookies.)
With Valentine’s Day coming up, these white chocolate chip raspberry oatmeal cookies are the perfect treat to whip up for your friends and family. Stack them in a decorative box alongside some Strawberry Shortcake Cookies, wrap them in individual cellophane bags tied with a Valentine’s Day gift tag and red ribbon for a super cute presentation, or just serve them right off the cooling rack!
What You’ll Need
Other than the raspberry jam and mix-ins, the ingredients here are pretty standard for an oatmeal cookie!
- White sugar
- Brown sugar – I recommend light brown sugar because it has a less pronounced flavor, but dark brown sugar will work in a pinch.
- Salted butter – The butter needs to be softened before you start the recipe.
- Eggs – The eggs should be at room temperature.
- Vanilla extract – You can switch things up and use almond extract for something different.
- Raspberry jam
- Rolled oats – Also known as old-fashioned oats.
- Baking powder
- Baking soda
- White chocolate chips – Not a fan of white chocolate? Dark chocolate works, too.
- Freeze-dried raspberries – These are often sold near the nuts and dried fruits in the snack aisle.
How to Make White Chocolate Chip Raspberry Oatmeal Cookies
These cookies are super easy to make! Here’s what you’ll need to do.
Mix the wet ingredients. Place the butter and sugars in a large mixing bowl and use an electric mixer to beat them until they’re smooth and fluffy. Beat in the eggs, vanilla, and jam.
Mix the dry ingredients. In another mixing bowl, whisk the rolled oats, flour, baking powder, baking soda, and salt. Fold in the freeze-dried raspberries and white chocolate chips.
Combine wet and dry ingredients. Pour the dry ingredients into the wet ingredients and stir until just combined.
Form the cookies. Measure two tablespoons of dough and roll it into a ball, then place it onto a parchment-lined baking sheet. Repeat with the rest of the dough. Once you’ve finished rolling the dough into balls, refrigerate the dough for 30 minutes; this helps keep the cookies from spreading.
Bake. Just before 30 minutes is up, start preheating your oven to 375ºF. Bake the cookies for 12 to 15 minutes, or until they’re just beginning to turn golden brown; they should be set in the middle, but still a little soft.
Finish. If you want to add a pop of flavor and color to your cookies, sprinkle a few white chocolate chips and chopped freeze-dried raspberries onto the tops while they are still hot, then pop them back into the oven for another minute, until the toppings are baked in.
Tips for Success
Here are some tips for getting perfect white chocolate chip raspberry oatmeal cookies!
- 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.
How to Store
Store white chocolate chip raspberry oatmeal cookies in an airtight container at room temperature for up to 2 weeks.
Can I Freeze These Cookies?
Yes, 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 Chip Raspberry Oatmeal Cookies
- 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
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.