raspberry oatmeal cookies
Deliciously soft and chewy raspberry oatmeal cookies packed with hearty oats and bursts of frozen raspberries for a fruity twist.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 sticks salted butter softened
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 cup frozen raspberries roughly chopped
Instructions
Preparation Steps
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Using a handheld mixer at medium-high speed, cream the butter and sugars together for 2-3 minutes until fluffy and fully incorporated.
- Add in the eggs and vanilla extract; mix until combined.
- Mix in flour, oats, baking soda, and cinnamon on low speed until just combined.
- Gently fold in the frozen raspberries to preserve their shape.
- Use a cookie scoop (approximately 1.5 tablespoons) to drop dough onto the baking sheet about 2 inches apart.
- Bake for 8-10 minutes, or until edges are lightly golden. The tops may appear slightly wet but will set as they cool.
- Let cookies rest on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
These cookies freeze well; store leftovers in an airtight container at room temperature for up to 5 days.