Raspberry Oatmeal Cookies are soft, chewy cookies made with rolled oats and frozen raspberries. Amazing oatmeal cookie recipe with a delicious twist!
Why you’ll love these Raspberry Oatmeal Cookies:
- Simple ingredients. Staple kitchen ingredients like sugar, brown sugar, eggs, and flour, along with cinnamon and fresh raspberries, are all that is needed to make these incredible cookies.
- Versatile. Raspberries are amazing in oatmeal cookies, but you can swap these out with blackberries or blueberries, or you can even use a combination of berries. You can also add chocolate chips or white chocolate chips…chocolate is always a good idea!
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
Full instructions can be found on the recipe card below, but here are a few tips for making perfect oatmeal cookies.
- Make sure to chill the dough. Because there are fresh raspberries in the dough, there is more moisture than normal. The dough needs to be chilled for at least 30 minutes before baking so that the cookies don’t spread too much.
- 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.
- Preheat the oven. If you put the cookies in the oven before it is preheated, they will likely spread more than you prefer!
- Make sure the raspberries are dry. You’ll want to rinse the raspberries before using, but then place them on a paper towel and gently pat them with another paper towel to remove as much extra moisture as possible.
STORING AND FREEZING INSTRUCTIONS
Because these cookies have fresh fruit in them, they won’t stay fresh for more than 2-3 days. In my house, they never last that long anyway! If you won’t be eating the cookies within the first day or two, I suggest freezing them to keep them fresh. Make sure they are completely cooled before placing them in an airtight container to freeze. Cookies can be frozen for up to 3 months.
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:
- Lemon and raspberry are an amazing flavor combination. Lemon Raspberry Cookie Cups and Lemon Raspberry Cookies are both incredible!
- Chocolate is always a good idea. Chocolate and raspberries together? Even better. Try these Raspberry Chocolate Chip Cookies and Chocolate Raspberry Cheesecake Cookies.
- These Raspberry Meltaway Cookies are made with cornstarch and powdered sugar. This recipe is one of our most popular for good reason!
Raspberry Oatmeal Cookies are soft, chewy, and made with frozen raspberries. Amazing oatmeal cookie recipe with a delicious twist!
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