Raspberry Oatmeal Cookies are soft, chewy, and made with frozen raspberries. Amazing oatmeal cookie recipe with a delicious twist!
WHAT ARE RASPBERRY OATMEAL COOKIES?
These cookies are ones you can easily make at home! Using staple kitchen ingredients like sugar, brown sugar, eggs, and flour, with the addition of cinnamon and raspberries, these cookies are one of a kind! This unique cookie recipe is a combination of flavors and textures that complement each other so well. Once you try oatmeal cookies with raspberries, you’ll never put raisins in them again! A little secret? Add some chocolate chips in as well, and you may not be able to stop eating them!
TIPS FOR MAKING THE BEST COOKIES
Three kitchen items really help you make the best cookies ever! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile.
First, I line my cookie sheets with a piece of parchment paper or a silicone baking mat. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops. I use the medium-sized scoop for most cookies.
INGREDIENTS IN RASPBERRY OATMEAL COOKIES
Butter – The recipe calls for 1 cup of butter, which is equal to 2 full sticks. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.
Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.
Eggs – Add 2 large eggs to the dough to help bind everything together.
Vanilla extract – The higher the quality of the vanilla, the better.
Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
Baking soda and baking powder – Baking soda and baking powder act as the leavening agents in the cookies, so make sure they aren’t expired.
Cinnamon – Two teaspoons of cinnamon add the perfect flavor to these delicious oatmeal cookies.
Salt – Just a little bit of salt helps all of the other flavors to pop.
Oats – The recipe calls for rolled oats. You can use quick oats if you’d rather, or even a combination of the two.
Raspberries – Add 1 cup of frozen raspberries to the dough. You can use fresh raspberries if you prefer, or even a different type of berry or combination of berries.
HOW TO MAKE RASPBERRY OATMEAL COOKIES
Preheat oven to 375°.
Cream butter and sugars together for 2-3 minutes.
Add eggs and vanilla and mix for another 2-3 minutes.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture and mix just until combined.
Stir in the oats.
Chill the dough for 30 minutes in the refrigerator and then gently mix in the frozen raspberries.
Use a 2 tbsp cookie scoop to scoop the dough onto cookie sheets that are lined with parchment paper or silicone baking mats.
Bake for 12-15 minutes or until centers are set. Don’t overbake!
Cool for about 5 minutes on the cookie sheets before transferring to a wire rack to cool completely.
HOW TO MAKE THE BEST OATMEAL COOKIES:
After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour. Keep in mind though that oatmeal cookie dough is a bit stickier than other cookie dough and that’s ok!
- Use a combination of oats. The recipe calls for old-fashioned oats, but quick oats work just fine too. I love to use half rolled oats and half quick oats if I have them both on hand.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Don’t overbake the cookies – when I take mine out of the oven, they still look slightly under-baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?
If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!
More delicious raspberry cookie recipes to try:
- RASPBERRY ALMOND KISS COOKIES
- LEMON RASPBERRY COOKIE CUPS
- LEMON RASPBERRY COOKIES
- RASPBERRY CHEESECAKE COOKIE CUPS
- RASPBERRY CHOCOLATE CHIP COOKIES
- RASPBERRY CHEESECAKE COOKIES
- RASPBERRY WHITE CHOCOLATE COOKIES
- CHOCOLATE RASPBERRY THUMBPRINT COOKIES
- RASPBERRY MELTAWAY COOKIES
- CHOCOLATE RASPBERRY CHEESECAKE COOKIES
- RASPBERRY CHEESECAKE COOKIES
Raspberry Oatmeal Cookies are soft, chewy, and made with frozen raspberries. Amazing oatmeal cookie recipe with a delicious twist!
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