White Chocolate Raspberry Cookies bring together an incredible combination of flavors and textures. Creamy white chocolate pairs perfectly with sweet and tart raspberries, while oats give these cookies an irresistible chewy texture. Easy to make, these are a refreshing change from the standard chocolate chip cookie. Your friends and family will love these delicious cookies!
White Chocolate Raspberry Cookies
It’s the most wonderful time of the year… it’s cookie making season! While I love making the classic cookies like spritz cookies, peanut butter blossoms and gingerbread cookies, I also enjoy mixing it up and trying something new.
We love freeze dried fruit, and I’ve always wanted to work it into a recipe. I think it works wonderfully in this easy oatmeal cookie recipe. I can’t wait for you to try them!
How To Make Raspberry White Chocolate Cookies
Let’s discuss the ingredients you’ll need, and the steps you’ll take, to make these White Chocolate Raspberry Cookies. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
Ingredients
Let’s discuss the ingredients, substitutions and common questions about the items needed. Remember the actual printable recipe is found at the bottom of the page.
- Sugar – Regular granulated sugar.
- Brown sugar – I used light, but if you only have dark on hand, go ahead and use that if you’d like. These cookies may be made with 1 ½ cups of white sugar, or 1 ½ cups of brown sugar instead of ¾ cups of each. It will change the texture, but they will still taste delicious. I like the mix of sugars. White sugar tends to make cookies crisper and brown makes them nice and chewy.
- Butter – I typically use unsalted butter in my recipes, but salted works just fine. Honestly, I don’t taste much of a difference if any.
- Eggs – If you can bring your eggs to room temperature before baking, that it ideal, but not required.
- Vanilla extract – Always go with pure vanilla extract, it’s flavor can’t be beat.
- Raspberry jam – We like the Bonne Maman Raspberry Preserves.
- Rolled oats – Look for old fashioned rolled oats. Steel cut oats take too long to cook, and instant oats are too fine. Quick oats will work if needed.
- Flour – All purpose flour, and make sure to measure it by giving the flour a stir then spooning it into the measuring cup, then leveling it off.
- Baking powder – Always double check the expiration date to make sure it’s fresh.
- Baking soda – Just like with baking powder, always double check the expiration date to make sure it’s fresh.
- Salt – My favorite salt for cooking and baking is Diamond Kosher Salt. You can find it at most grocery stores.
- White chocolate chips – if you can’t find white chocolate chips, you can use 6 ounces of whatever white chocolate you like, chopped up. Or you could use milk chocolate, or semi-sweet chocolate either chips or chunks.
- Freeze dried raspberries – Can I use fresh or frozen raspberries instead of freeze-dried 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!
Directions
- 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 fridge to chill for 30 minutes. Heat the oven to 375 degrees.
- 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.
Tips and Advice
- Finding Freeze Dried Fruit – Freeze dried raspberries are a little harder to find than things like strawberries and bananas. You can easily find them at stores like Whole Foods, Trader Joes and Amazon, or order online.
- Make ahead option – You can easily make this dough in advance to bake at a later time. Make sure to wrap the dough very well and it will keep for up to 72 hours in the fridge, or up to 2 months in the freezer. When you’re ready to bake cookies, you may use the dough straight out of the fridge. Frozen dough could be left in the fridge overnight before being made into cookies.
- Storage – These cookies can be stored in an airtight container at room temperature for up to 2 weeks. Or they may be frozen for up to 2 months.
More Recipes To Try
If you love these White Chocolate Raspberry Cookies, I have lots of great Cookie Recipes and Christmas Cookie Recipes for you to try! Here are some of my favorites to get you started.
- Snowball Cookie Recipe
- Christmas Tree Sugar Cookies
- Melted Snowman Cookies
- Hot Chocolate Cookies
- Oatmeal Scotchies
- Costco Raspberry Crumble Cookies
I love to hear from readers like you! If you’ve tried this, please leave a comment and review below. If you have photos, tag me @lovefromtheoven #lftorecipes on Instagram and Pinterest. Thanks!
White Chocolate Raspberry Cookies
Ingredients
- 1 cup softened butter
- 3/4 cup granulated white sugar
- 3/4 cup light brown sugar (measure packed)
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons raspberry jam
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup freeze dried raspberries
Instructions
- Cream the butter and sugars together until light and fluffy, approximately 2-3 minutes.
- Add eggs, vanilla, and raspberry jam to the butter and sugar mixture and mix well.
- 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 the dry ingredients to the wet ingredients and mix until just combined.
- 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 fridge to chill for 30 minutes.
- Heat the oven to 375 degrees.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.
- Optional: 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. Take care to remove them quickly from the oven to avoid burning.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
How much will be one cup butter?
Can I use dried cranberries to replace the freeze dried raspberries, which I cannot find where I live.
It won’t be quite the same but you could try. I have not made them that way so I can’t speak to the result, but they should be good.