These Raspberry White Chocolate Oatmeal Cookies are super thick with crisp edges, big chunks of white chocolate and freeze dried raspberries. This post is sponsored by Reynolds®.
It’s almost Valentine’s Day! Are you a fan of celebrating Valentine’s Day with lots of over the top lovey dovey stuff, or are you one to keep it more low key? Most people either love the holiday or hate it, but I find myself a little indifferent this year – I’m happily single, glad to spend the day seeing the new movie Single with some of my best friends and devouring something with lots of chocolate.
Whichever way you like to celebrate, I think we can all agree that one of the best parts of Valentine’s Day is spoiling yourself and/or the ones you love with delicious goodies.
Obviously, as a baking blogger, I can’t think of a better Valentine’s Day gift than a big plate of cookies, brownies, or something chocolate. A lot of people tend to go for cutesy desserts on Valentine’s Day, but I’m way more interested in the taste. I want to make treats that will have their recipients moaning at the flavor, and “cute” conversation hearts just don’t get there for me.
These super thick and flavorful Raspberry White Chocolate Oatmeal Cookies, though? They definitely get the reaction I’m looking for. These cookies are swoon-worthy, and the combination of flavors and textures makes a cookie that’ll definitely help you keep your Valentine ;)
The cookie dough is heavy on the oats, which creates a super thick and hearty cookie. The leaveners help keep the dough from getting too dense. They create some rise and also assist in developing a shatteringly crisp exterior while the insides of the cookies stay super moist and chewy. Win – win – win.
I baked these cookies a few days after I made the dough – it keeps super well in the fridge for a few days (like most cookie dough), but place the formed cookie balls in the freezer if you’re planning on making the dough more than three days in advance. I shaped the balls and set them in the fridge on a baking sheet lined with one of Reynolds® Cookie Baking Sheets. While I was ready to bake, I baked them on the cookie baking sheet and tossed it – no clean up required, and the cookies always come right off. I seriously never make cookies anymore without a sheet of parchment.
Freeze dried raspberries give that bold, tart raspberry flavor without adding the moisture that comes with fresh raspberries. The fruity flavors pairs incredibly well with the creamy white chocolate, but be sure to use good quality white chocolate! This is important. “White chocolate” chips are barely real chocolate and don’t melt well – I highly recommend buying the bars and chopping them yourself. The difference is incomparable.
If you’re not a fan of white chocolate, switch in some dark or semi-sweet chocolate chips or chunks (you know I always recommend chunks if you’ve been around here before :D). Both would be absolutely delicious in these. Enjoy!
Remember to #bakerita if you try the recipe!
Raspberry White Chocolate Oatmeal Cookies
- 14 tablespoons (1¾ sticks) unsalted butter softened
- 1 cup sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (4.25 oz.) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 2½ cups rolled oats
- 6 ounces white chocolate bar chopped (I recommend against “white chocolate” chips - they’re almost always artificial)
- 1 cup freeze dried raspberries
- Preheat oven to 350°F. Line baking sheet with parchment paper or Silpat.
- Beat butter and sugars until fully combined and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and oats. Add flour mixture to the butter mixture gradually and mix until barely incorporated. Add white chocolate and freeze dried raspberries and mix until just incorporated. Refrigerate the dough for at least 20 minutes, or up to 3 days.
- Using an cookie dough scoop (or your hands!) make 1.5-tablespoon sized balls and place on a lined baking sheet. Using fingertips, gently press down each ball to about ¾-inch thickness.
- Bake until cookies are golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
Recipe adapted from Crispy Salted White Chocolate Oatmeal Cookies