These Raspberry Chocolate Oatmeal Cookies are a tasty sweet treat! They combine chewy oats, fresh raspberries, and chunks of chocolate for the perfect flavor mix.
Trust me, the burst of raspberry juice with chocolate is like a little party in your mouth. I love serving these warm, right out of the oven, with a glass of milk. Yum!
Key Ingredients & Substitutions
Butter: Unsalted butter is great for baking as it allows you to control the saltiness. If you’re in a pinch, you can use margarine or coconut oil, though the texture may shift slightly.
Brown Sugar: The brown sugar adds moisture and a nice caramel flavor. If you’re out of brown sugar, you can use a mix of white sugar with a little molasses (1 tablespoon per cup of sugar) to mimic its taste.
Oats: Old-fashioned rolled oats give the best texture. You can substitute with quick oats in a pinch, but avoid instant oats as they won’t provide the same chewiness.
Chocolate Chips: Semisweet chocolate chips are perfect, but if you want a darker touch, use bittersweet or dark chocolate. You can also try white chocolate for a different flavor!
Raspberries: Fresh raspberries shine in these cookies, but you can swap in frozen ones if needed; just make sure to thaw and drain them well to avoid excess moisture.
How Do I Make the Cookies Chewy?
To get those perfectly chewy cookies, pay special attention to the butter and sugar creaming process. Here’s how:
- Beat the butter and sugars together until they’re light and fluffy, which creates air bubbles that help the cookies rise and stay soft.
- Use rolled oats instead of quick oats for a heartier texture that contributes to chewiness.
- Avoid overmixing the dough when adding flour—just mix until combined to keep the cookies tender.
Finally, bake the cookies until the edges turn golden but the centers look slightly underbaked; they’ll continue to cook a bit after coming out of the oven!
How to Make Raspberry Chocolate Oatmeal Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips
Fruits:
- 1 cup fresh raspberries (gently rinsed and patted dry)
How Much Time Will You Need?
This delightful recipe will take approximately 15 minutes to prepare, followed by 12-15 minutes of baking time. Allow for an additional 5 minutes for cooling on the baking sheets, making it a total of around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). While the oven is heating up, line your baking sheets with parchment paper or silicone mats. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to cream these together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, continuing to mix until everything is well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that the leavening agent (baking soda) is evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures:
Gradually add the flour mixture to the bowl of wet ingredients, mixing just until combined. Be careful not to overmix; it’s okay if there are a few small lumps.
6. Stir in Oats and Chocolate Chips:
Add the rolled oats and semisweet chocolate chips to the dough. Stir gently with a spatula or wooden spoon until everything is evenly distributed.
7. Fold in the Raspberries:
Now, gently fold in the fresh raspberries. Be careful not to crush them too much; we want those bursts of juicy flavor in the cookies!
8. Scoop the Cookie Dough:
Using a rounded tablespoon or cookie scoop, drop the cookie dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading during baking.
9. Bake the Cookies:
Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges turn a golden brown. The centers might look slightly soft, but they’ll firm up as they cool.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delicious Raspberry Chocolate Oatmeal Cookies while they’re still warm!
These cookies are such a lovely blend of soft oats, melting chocolate, and tart raspberries. Perfect for sharing, or keeping all to yourself!
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them well to avoid excess moisture in the cookie dough, which might make the cookies too wet.
Can I Substitute the Oats?
It’s best to use old-fashioned rolled oats for the ideal texture. If you need to substitute, quick oats can work, but avoid instant oats as they may make the cookies too mushy.
How Do I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
What Can I Use Instead of Butter?
If you need a dairy-free option, you can substitute unsalted butter with coconut oil or a plant-based butter. Keep in mind that the texture may vary slightly, but the cookies will still be delicious!
