White Chocolate Raspberry Cookies
Creamy white chocolate pairs perfectly with sweet and tart raspberries, while oats give these cookies an irresistible chewy texture.
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
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.
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