Raspberry and White Chocolate Cookies

5 from 3 votes

Delicious and chewy white chocolate raspberry cookies bring sweet and tangy flavors together for a tasty white chocolate chip oatmeal cookie you'll love!

Prep Time20

Cook Time15

Chilling Time30

Total Time1 5

Course: Dessert

Keyword: easy cookies, raspberry, white chocolate

Servings:

Calories: 240kcal

Ingredients

3/4 cup white sugar
3/4 cup brown sugar
1 cup salted butter softened
2 eggs
1 tsp vanilla extract
3 tsp raspberry jam
2 cups rolled oats
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups white chocolate chips
1 cup freeze dried raspberries

Instructions

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.
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.

Notes

Make sure to put the toppings on your cookies AFTER you baked them for 12-15 minutes or they will burn. Only add them after the cookies are baked and still warm after taking them out of the oven!
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 and Amazon, though!

Nutrition