Soft, chewy and bursting with flavor these Oatmeal Raspberry White Chocolate Cookies are a fun and tasty treat that everyone can enjoy.

Ok hear me out, I know that this cookie does not seem like it should be made during the holiday season, but this is one cookie that for some reason we have always made during the holidays.

While everyone is enjoy their eggnog, molasses, anise and other flavored desserts (which we have as well) we also love to enjoy raspberry and white chocolate.

I love oatmeal cookies and these Oatmeal Raspberry White Chocolate Cookies rank high up there on the various oatmeal cookies that we do make.

Now I’m not saying that you NEED to make these during the holidays, I’m just saying that it is one dessert that we do make during the holidays.

It’s a nice change of pace if you know what I mean, just like I feel how lemon shouldn’t just be a summer flavor or pumpkin a fall flavor.

These cookies should be an all year long flavor as well! That is one reason why I am throwing this curveball at you today, and I hope you like it!

Some of our other favorite cookie recipes that we have on our site include: Linzer Cookies, Chewy Sugar Cookies and Oatmeal Cream Pies!

WHY THIS RECIPE WORKS:

Using jam as a main flavor ingredient you don’t have to rely on raspberries to be in season.
The white chocolate pairs perfectly with flavor.
These are super easy to make and take minimal effort.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Granulated sugar
Brown sugar
Salted butter
Eggs
Vanilla extract
Raspberry jam
Rolled oats
All-purpose flour
Baking powder
Baking soda
Salt
White chocolate chips
Freeze dried raspberries

HOW TO MAKE OATMEAL RASPBERRY WHITE CHOCOLATE CHIP COOKIES, STEP BY STEP:

Cream the butter and sugars together.
Mix in the eggs, vanilla, and raspberry jam.
In a separate bowl, whisk together rolled oats, flour, baking powder, baking soda, and salt. Gently stir in the freeze-dried raspberries and white chocolate chips.
Add these dry ingredients to the wet ingredients.
Measure out two tablespoons of dough and roll into balls.
Place the dough balls onto parchment paper lined baking sheets.
Place the cookies into the refrigerator to chill for 30 minutes.
Preheat the oven to 375 degrees F.
Bake for 12-15 minutes. The cookies should be just turning golden brown. They may still be a little soft in the middle but set.
If you want to add a pop of flavor and color to your cookies, sprinkle a few white chocolate chips and some chopped freeze-dried raspberries to the top of each one while they are still hot, then pop them back into the oven for another minute until the toppings are more baked in.

CAN I MAKE THE DOUGH AHEAD OF TIME?

Yes, just wrap the dough really well and it will keep for up to a week in the refrigerator or up to 2 months in the freezer.

When you’re ready to bake cookies, you may use the dough straight out of the refrigerator. Frozen dough should be left in the refrigerator overnight to defrost before being made into cookies.

I CAN’T FIND ROLLED OATS CAN I USE STEEL CUT OR INSTANT?

No, steel cut oats take too long to cook, and instant oats are too fine. You could substitute quick cooking oats instead, but the texture of the cookies will be different.

CAN I USE FRESH OR FROZEN RASPBERRIES?

No, they have too much moisture to be used in this recipe. You could use other freeze-dried fruit (such as strawberries) if you like.

But really, it is worth it to find the freeze-dried raspberries – these cookies are delicious! We are able to find the freeze dried raspberries usually at Whole Foods or even on Amazon!

HOW TO STORE:

These cookies can be stored in an airtight container at room temperature where they should keep for up to 2 weeks.

They may be also be frozen, to do this let cookies cool completely and place in a freezer container or bag and they should for up to 2 months.

Let defrost in the refrigerator overnight.

TIPS AND TRICKS:

You can use any white chocolate you like, white chocolate chips or chunks is what work best in these.
You can also use raspberry jelly or preserves for this recipe.
Easily double this to serve to more people.
These can be frozen, see my tips above.
If you plan on placing white chocolate and freeze dried raspberries on top of cookies make sure they are done baking or they will burn.

Looking for that fun and flavorful cookie that you will not be able to get enough of then you need to make these Oatmeal Raspberry White Chocolate Cookies!

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If you’ve tried these OATMEAL RASPBERRY WHITE CHOCOLATE COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Oatmeal Raspberry White Chocolate Cookies