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Overhead view of cookies on cooling rack
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5 from 1 vote

White Chocolate Raspberry Cookies

These white chocolate raspberry cookies have a chewy, buttery oatmeal base that’s studded with white chocolate chips and bits of freeze-dried raspberries. 
Prep Time20 minutes
Cook Time15 minutes
Chilling Time30 minutes
Total Time1 hour 5 minutes
Servings: 30 cookies
Author: Julie Chiou

Equipment

Ingredients 

  • 1 cup (227 g) salted butter softened
  • ¾ cup (150 g) white sugar
  • ¾ cup (165 g) brown sugar
  • 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 cup (120 g) freeze dried raspberries
  • 1 ½ cups (270 g) white chocolate chips

Instructions

  • Cream the butter and sugars together. Mix in the eggs, vanilla, and raspberry jam.
    1 cup salted butter, ¾ cup white sugar, ¾ cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 3 Tablespoons raspberry jam
    two eggs, raspberry jam, vanilla, and creamed butter and sugar in a clear bowl
  • 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.
    2 cups rolled oats, 2 cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ cups white chocolate chips, 1 cup freeze dried raspberries
    freeze-dried raspberries and white chocolate chips added to cookie dough batter in a clear bowl
  • Add these dry ingredients to the wet ingredients.
    flour and oats added to raspberry cookie dough mix in a clear bowl
  • Measure out two tablespoons of dough and roll into balls. Place the dough balls onto parchment paper lined baking sheets.
    a scoop of white chocolate raspberry cookie dough in a metal cookie scoop
  • 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.

Notes

Make sure to put the toppings on your cookies AFTER you baked them for 12-15 minutes or they will burn. Only add them after the cookies are baked and still warm after taking them out of the oven!
Freeze dried raspberries are a little harder to find than things like strawberries and bananas. You can easily find them at stores like Whole Foods and Amazon, though!

Nutrition

Serving: 1 cookie | Calories: 206 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 133 mg | Potassium: 75 mg | Fiber: 1 g | Sugar: 17 g

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