These Raspberry Chocolate Oatmeal Cookies are a tasty treat, bursting with sweet raspberries and rich chocolate. The oats add a nice chewy texture, making each bite satisfying!
Honestly, I can’t resist the mix of chocolate and fruit in these cookies. They always disappear quickly at home, and I might sneak one for breakfast—maybe two! 🍪
Key Ingredients & Substitutions
Rolled Oats: Rolled oats provide texture and chewiness. If you have quick oats, they will work too, but the cookies may be softer. For gluten-free options, try certified gluten-free oats.
All-Purpose Flour: Regular flour keeps the cookies light. For a healthier option, you can use whole wheat flour, but it will change the texture slightly and add a nuttier flavor.
Butter: Unsalted butter gives the best control over saltiness. If you want to cut down on dairy, try using coconut oil or plant-based butter, but the flavor will be different.
Baking Soda: This is essential for helping the cookies rise and become fluffy. Do not substitute it with baking powder in equal amounts; use less if you do, since baking powder is less potent.
Raspberries: Fresh raspberries add a beautiful tart flavor. Frozen can work in a pinch but make sure to drain them well to avoid excess moisture in the cookies.
Chocolate Chips: While semi-sweet chips are great, feel free to substitute with dark chocolate or even white chocolate for a different sweetness level.
How Do I Make Sure My Cookies Are Perfectly Chewy?
To achieve the right chewy texture, focus on a few key steps. First, do not overmix the dough once you add the dry ingredients; this helps keep the cookies tender.
- Ensure your butter is softened but not melted; this creates the right consistency for creaming.
- Don’t overbake the cookies! They should be slightly soft in the center when you take them out of the oven, as they will continue to harden while cooling.
- Let them cool on the baking sheet for a few minutes before transferring; this helps them set without breaking apart.
Raspberry Chocolate Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (can use frozen, thawed and drained)
- 3/4 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes for prep and 10-12 minutes of baking, plus a little cooling time. You can whip up these cookies in less than 30 minutes, making them a quick and delicious treat anytime!
Step-by-Step Instructions:
1. Preheat the Oven:
First, you’ll want to preheat your oven to 350°F (175°C). While it’s heating up, you can line a baking sheet with parchment paper to make cleanup easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. This helps to combine the ingredients evenly and avoids clumps. Set this mixture aside for now.
3. Cream the Butter and Sugars:
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until it’s smooth and fluffy. This will give your cookies a nice texture!
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract into the butter-sugar mixture until everything is well combined. It should start looking creamy and inviting.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture into the wet mixture, mixing just until everything is combined. Be careful not to overmix, as that can make the cookies tough.
6. Fold in Raspberries and Chocolate Chips:
Now, gently fold in the fresh raspberries and chocolate chips. It’s okay if some raspberries break, but try to keep them as whole as possible for those bursts of fruit flavor.
7. Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This helps accommodate spreading during baking.
8. Bake Your Cookies:
Pop the baking sheet into the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers look set but still slightly soft.
9. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely.
10. Serve and Share:
Enjoy these chewy, flavorful raspberry chocolate oatmeal cookies fresh out of the oven, or store them in an airtight container for later. They make perfect cookies to share with friends and family!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them well to remove excess moisture. Gently fold them into the dough to avoid breaking them apart too much.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, consider freezing them in a zip-top bag for up to 2 months.
Can I Substitute the Butter with Coconut Oil?
Absolutely! You can substitute unsalted butter with melted coconut oil for a dairy-free option. Just make sure it’s cooled slightly before mixing it with the sugars.
What Can I Use Instead of All-Purpose Flour?
If you want a gluten-free option, try using almond flour or a 1:1 gluten-free flour blend. Keep in mind that the texture may be slightly different, but they will still be delicious!