These Raspberry Chocolate Oatmeal Cookies are soft, chewy, and bursting with flavor! The combo of sweet raspberries and rich chocolate makes every bite a treat.
Honestly, how can you resist the magic of chocolate and berries? I love making a batch and watching them disappear at snack time. They’re easy to whip up—just mix, scoop, and bake!
Key Ingredients & Substitutions
Rolled Oats: These give your cookies a hearty texture. Quick oats can be used, but rolled oats provide more chewiness. If you need a gluten-free option, look for certified gluten-free oats.
Butter: Unsalted butter is best so you can control the salt level in your cookies. If you’re dairy-free, try using coconut oil or a plant-based butter alternative.
Flour: All-purpose flour works great here. If you want a healthier twist, you could substitute half with whole wheat flour or even almond flour, but adjust for moisture as needed.
Raspberries: Fresh raspberries are amazing, but you can use frozen ones. Just make sure to gently thaw them first and pat dry to avoid too much moisture in the dough. Blueberries can be a fun and tasty swap as well!
Chocolate Chips: I love semi-sweet chocolate chips, but feel free to switch to dark chocolate for a richer flavor or try white chocolate for something different.
How Do You Get the Perfect Texture for These Cookies?
Getting the right texture is key to making these Raspberry Chocolate Oatmeal Cookies chewy and delicious. Here are some tips to achieve perfection:
- Start by creaming the butter and sugars well—this incorporates air and creates a lighter cookie.
- Don’t overmix when adding dry ingredients; stop as soon as you see no dry flour. This keeps the cookies tender.
- Be gentle when folding in the raspberries and chocolate chips. Break as few raspberries as possible to keep bursts of flavor.
- If the dough feels dry, add milk gradually. This helps keep your cookies moist but avoid overdoing it.
Following these steps will help you bake cookies that are soft in the middle with crisp edges—just the way I love them!
Raspberry Chocolate Oatmeal Cookies
Ingredients You Will Need:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries (gently thaw if frozen)
- 1/2 cup semi-sweet or dark chocolate chips
- Optional: 2 tbsp milk (only if dough is too thick)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and another 10-12 minutes to bake. Just enough time for the delightful aroma of cookies to fill your kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take a baking sheet and line it with parchment paper. This will help prevent the cookies from sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until well mixed. It’s the perfect base for your cookie goodness!
3. Cream the Butter and Sugars:
In a larger bowl, use a mixer or a spatula to cream the softened butter with both the granulated and brown sugars. Beat them together until the mixture is smooth and creamy—this should take about 2-3 minutes.
4. Add Egg and Vanilla:
Beat in the egg until it’s fully mixed, and then add the vanilla extract. Mixing these ingredients will give your cookies a wonderful flavor!
5. Combine Dry with Wet Ingredients:
Carefully add your dry mixture to the wet ingredients—gradually add it in and mix it just until combined. Overmixing can make cookies tough, and we want them soft and chewy!
6. Fold in Raspberries and Chocolate Chips:
Gently fold in the raspberries and chocolate chips. Be gentle with the raspberries so they don’t break apart too much; you want those lovely bursts of fruit in every bite!
7. Adjust the Dough if Needed:
If your dough feels stiff or too dry, you can add milk, one tablespoon at a time. Mix until the dough reaches a soft and scoopable consistency.
8. Scoop onto Baking Sheet:
Use a spoon or cookie scoop to drop spoonfuls of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie.
9. Bake to Perfection:
Bake in the preheated oven for 10-12 minutes or until the edges are golden, and centers are set. You want them a little underbaked for that perfect chewy texture!
10. Cool and Enjoy:
Once done, take the baking sheet out and let the cookies cool for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your lovely Raspberry Chocolate Oatmeal Cookies warm or at room temperature!
These cookies are a delightful combination of chewy oats, sweet raspberries, and rich chocolate! Perfect for sharing with friends or keeping all for yourself. Enjoy every bite!
Can I Use Frozen Raspberries?
Absolutely! If you’re using frozen raspberries, just make sure to gently thaw them first and pat them dry with paper towels to avoid excess moisture that could affect the dough’s consistency.
How Do I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months—just ensure they’re fully cooled before freezing!
Can I Substitute the Flour for a Gluten-Free Option?
Yes, you can substitute the all-purpose flour with a gluten-free blend, almond flour, or oat flour. Just be aware that this may slightly change the texture, so you might need to adjust the liquid ingredients.
What Should I Do If the Dough Is Too Sticky?
If your cookie dough feels too sticky, add a little extra flour, one tablespoon at a time, until it reaches a scoopable consistency. Just be careful not to overdo it, as too much flour can make the cookies dry!
