These Raspberry Chocolate Oatmeal Cookies are a fun treat with chewy oats, rich chocolate, and a fruity twist! They’re easy to make and perfect for any snack time.
I’ll confess, I can never resist sneaking one (or two!) straight from the cookie jar. They’re great warm or with a glass of milk—just delicious!
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These oats give the cookies their chewy texture. If you’re in a pinch, quick-cooking oats can work, but they may alter the texture slightly. I love the hearty bite from rolled oats!
All-Purpose Flour: This is the base of the cookies. If you need a gluten-free option, try using a gluten-free all-purpose blend. It can often substitute one-for-one in recipes.
Butter: Unsalted butter is best for this recipe so you can control the salt level. If you’re dairy-free, coconut oil or a plant-based butter can be solid alternatives.
Baking Soda: This helps the cookies rise and gives them a nice texture. Make sure it’s fresh for the best results!
Raspberries: Fresh raspberries add a lovely tartness! If they’re out of season, frozen ones are just fine; just make sure to drain any excess water after thawing.
Chocolate Chips: Semi-sweet chocolate is classic, but dark or milk chocolate can be used based on your taste. White chocolate will also pair well with the raspberries!
How Do I Ensure My Cookies Stay Chewy?
Keeping your cookies chewy is all about the right balance of ingredients and baking time. Follow these tips to achieve that perfect texture:
- Don’t overmix the dough once you add the dry ingredients; mix just until combined.
- Take the cookies out of the oven when the edges are set but the centers look a little soft—this helps them stay chewy as they cool.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up while still being soft inside.
With these simple tips and ingredient insights, you’ll be on your way to baking delicious Raspberry Chocolate Oatmeal Cookies that everyone will love! Enjoy your baking!
How to Make Raspberry Chocolate Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup (90 g) old-fashioned rolled oats
- 3/4 cup (95 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (90 g) fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
- 1 cup (175 g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 10-12 minutes for baking. Allow the cookies to cool for a bit after baking. Altogether, you’ll be enjoying these delicious cookies in about 30 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. This helps to combine the dry ingredients evenly so your cookies rise perfectly!
3. Creaming the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes, and it gives your cookies a great texture!
4. Adding the Egg and Vanilla:
Next, add the egg and vanilla extract to the butter mixture, mixing until everything is well combined and smooth. This adds flavor and richness to your cookies!
5. Combining Wet and Dry Ingredients:
Gradually mix the dry ingredient mixture into the wet mixture. Stir just until combined—don’t overmix, as it could change the texture of your cookies.
6. Folding in Raspberries and Chocolate Chips:
Now, gently fold in the raspberries and chocolate chips. Be careful not to break the raspberries too much, as you want those lovely little bursts of flavor in every bite!
7. Dropping Cookies onto the Baking Sheet:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie so they have room to spread while baking.
8. Baking Your Cookies:
Pop the cookie sheet in the oven and bake for 10-12 minutes. You want the edges to be golden brown and the centers to still be soft. They will firm up as they cool!
9. Cooling the Cookies:
Once baked, take the cookies out and let them sit on the baking sheet for about 5 minutes. This helps them set. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Your chewy, chocolatey raspberry oatmeal cookies are ready! Serve them fresh with a glass of milk or store them in an airtight container for later snacking. Enjoy the delightful combo of textures and flavors!
These cookies will give you a yummy, sweet treat that combines the heartiness of oats, the richness of chocolate, and the juicy tartness of raspberries. I hope you love them as much as I do!
Can I Use Different Types of Berries?
Absolutely! You can substitute raspberries with other berries like blueberries or chopped strawberries. Just keep in mind that the flavor will change slightly, but it will still be delicious!
What’s the Best Way to Store These Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well to avoid freezer burn!
Can I Make These Cookies Vegan?
Yes! To make a vegan version, you can substitute the butter with coconut oil or a vegan butter alternative, and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit to thicken).
Why Did My Cookies Turn Out Flat?
Cookies can turn out flat for a few reasons: make sure your butter isn’t too warm and that you’re using fresh baking soda. Also, check that you’re measuring your flour accurately—too little flour can lead to flat cookies. A kitchen scale can help with this!