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Chocolate Raspberry Oatmeal Cookies

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Chewy and rich chocolate raspberry oatmeal cookies made with hearty oats, dark chocolate chips, and bursts of tart raspberry flavor. A perfect balance of sweetness and texture in every bite.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups old-fashioned rolled oats
  • 1 cup dark chocolate chips
  • ¾ cup freeze-dried raspberries (or chopped dried raspberries)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until combined.
  5. Stir in oats, chocolate chips, and freeze-dried raspberries.
  6. Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
  8. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

  • Use freeze-dried raspberries to prevent excess moisture in the dough.
  • Chilling the dough for 30 minutes can help prevent spreading.
  • Substitute white chocolate chips for a different flavor twist.
  • Store in an airtight container for up to 5 days.

Nutrition

Keywords: chocolate raspberry oatmeal cookies, raspberry cookies, oatmeal cookies, chewy chocolate cookies, fruit and chocolate cookies

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