Raspberry Chocolate Oatmeal Cookies

Introduction

A twist on classic oatmeal cookies, these Raspberry Chocolate Oatmeal Cookies bring together tart raspberries and melty chocolate for a seasonal, comforting treat. Inspired by berry harvests and cozy baking afternoons, this recipe delivers quick, crowd-pleasing cookies with a satisfying chew and rich flavor. If you enjoy fruity cookie variations, try this take after browsing our Italian raspberry thumbprint option for a different jammy experience: Italian Raspberry Thumbprint Cookies.

Why This Recipe Works

Balanced flavor: sweet chocolate chips and bright raspberries create a pleasant contrast.
Simple texture: rolled oats give chewiness while a touch of flour keeps structure perfect for quick baking.
Fast and forgiving: minimal steps and common pantry ingredients make it ideal for busy bakers looking for reliable results (great for raspberry chocolate chip cookies lovers).

Ingredients

A concise list that’s easy to assemble: 1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter (softened), 1 large egg, 1 teaspoon vanilla extract, 1/2 cup sweetened dried raspberries (or fresh raspberries), and 1/2 cup chocolate chips. For a lighter take, see our low-carb raspberry cheesecake cookies for ideas on texture swaps: low-carb raspberry cheesecake cookies.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a bowl, combine the oats, flour, brown sugar, granulated sugar, baking soda, and salt.
In another bowl, cream together the softened butter, egg, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Fold in the raspberries and chocolate chips.
Drop spoonfuls of dough onto a lined baking sheet.
Bake for 12–15 minutes or until edges are golden.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

Tip: If using fresh raspberries, fold them gently to avoid turning the dough pink—freeze briefly to firm them up if desired.
Tip: For chewier cookies, replace 2 tablespoons of flour with extra oats.
Variation: Swap chocolate chips for white chocolate or chopped nuts for a different texture and flavor balance.

Serving Suggestions

Serve warm with a glass of milk, a cup of coffee, or alongside vanilla ice cream for a simple dessert. These cookies also travel well in a bakery tin for picnics or lunchboxes.

FAQ

What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

Is this recipe suitable for specific diets?

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

How should leftovers be stored?

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Can I prepare this recipe in advance?

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

Conclusion

For a similar riff and more healthy baking tips, see this recipe for Healthy Raspberry Chocolate Chip Oatmeal Cookies | Amy’s … a helpful reference when experimenting with oat ratios and fruit choices.