Raspberry Oatmeal Cookies are soft and chewy oatmeal cookies loaded with old-fashioned rolled oats and frozen raspberries. I also have lots of other cookie recipes you may want to try!
Raspberry Oatmeal Cookies
This cookie recipe starts with my oatmeal raisin cookies, but without the raisins. Then, I added raspberries to the mix for added flavor and a little bit of color. They are soft and chewy with a slight crisp on the outside, just like an oatmeal cookie should be.
Cookies Ingredients & Substitutions
Oats: I prefer using old-fashioned oats, also known as rolled oats, for more texture and better flavor. However, you could get away with using quick oats in this recipe.
Sugar: This recipe includes both brown sugar and granulated sugar. Using both kinds of sugar helped make these cookies moist and rich, while also giving the cookies a crispy outside.
Raspberries: When using frozen raspberries, roughly chop them and place them back into the freezer as you make the dough. This will help lessen the raspberry bleeding into the dough.
Can I Use Fresh Raspberries?
Yes! We used frozen berries in these Raspberry Oatmeal Cookies so they wouldn’t break apart too much in the batter. However, you could certainly use fresh raspberries if preferred.
Can I Make These Cookies Ahead of Time?
Yes! If you don’t want to make the entire batch of cookies at once, or simply get them ready to bake when needed, store the dough in the refrigerator for a few days or freeze it. To freeze the dough, first, scoop the dough onto a parchment paper-lined baking sheet. Next, place the dough balls in the freezer for a couple of hours, or until solid. Then, store the dough in freezer-safe containers. When ready, bake from frozen, increasing the baking time by a couple of minutes.
How to Store Raspberry Oatmeal Cookies
To store the cookies, place them in an airtight container at room temperature. They will last 4-5 days. And, when you are ready to enjoy a cookie, try wrapping it in a paper towel and microwaving it for 15-25 seconds. This will give you that chewiness and softness you want from this cookie.
Can I Freeze These Cookies?
Definitely! In fact, you could freeze the raspberry oatmeal cookies after they have been baked or freeze the cookie dough. To freeze after being baked, first, let the cookies cool completely. Then, store in a freezer-safe container.
Raspberry Oatmeal Cookies
- 1 cup (2 sticks, 227 g) salted butter, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1½ cups (187.5 g) all-purpose flour
- 3 cups (270 g) old-fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup (250 g) frozen raspberries, roughly chopped
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Using a handheld mixer at medium-high speed, add the butter and sugars. Cream for 2-3 minutes, or until they are fully incorporated and fluffy.
- Add in the eggs and vanilla and mix until combined.
- Add in the flour, oats, baking soda, and cinnamon. With the mixer on low, mix until just combined.
- Gently fold in the frozen raspberries.
- Use a cookie scoop (1½ tablespoons) and drop the dough onto the baking sheet about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden. The tops of the cookies may appear a little wet, but they will continue to bake out of the oven. On the other hand, you don't want the cookies raw, so make sure they bake for at least 8 minutes.
- Let the cookies rest for 5-10 minutes before enjoying.
Did you make this recipe?
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