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!

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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.

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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.

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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.

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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.

More Oatmeal Cookies

Pan of Raspberry Oatmeal Cookies Hot out Of The Oven. Cookies, Baking, Raspberry Cookies, Raspberry Oatmeal Cookies, Cookie Recipes, Cookie Exchange, Fruit Cookies, Summer Baking, Healthier Cookie Recipes, Dessert, i am baker, iambaker
4 from 2 votes

Raspberry Oatmeal Cookies

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Raspberry Oatmeal Cookies are soft and chewy oatmeal cookies loaded with old-fashioned rolled oats and frozen raspberries.

Ingredients

  • 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
  • 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

Instructions

  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi. Do you think you can use dried raspberries instead of fresh or frozen? Thanks!
    Ps. Love your recipes!!

    Fran

    1. Of course you can use dried fruits..I have used many dried fruits when I can’t get fresh or frozen….I have a dehydrator and I also use that for some fruits in recipes…good luck

  2. Ihave a question. I have made many of your recipes but this one has me baffled. My cookies stay pretty wet even after cooking longer. I’ve cooked a batch almost 20 min and all it did was burn them and after sitting they were still wet. ISTILL have half a bowl I can bake but would like suggestion. Add more flour? I’ve made almost this same recipe with oatmeal raisin and it has
    2 1/4C flour and only 2 C oatmeal. Please advise as the tase was good on first pan just still sloppy after 15min baking and fully cooled 1 hour. Thank you. Diana

    1. Hi Diana! I am baffled as well. This recipe is exactly the same as my Oatmeal Raisin Cookie recipe, only the raisins have been swapped out with raspberries. We tested it several times and with different methods (trying to see if there was any way to make them prettier too!) and never had an issue with the cookie not cooking. Is it possible there are hot spots in your oven? Are you scooping with something larger than a 1 1/2 tablespoon scoop? If the cookie is large that could affect baking times. I think what is most troubling is that you said “at 20 minutes they were burnt AND wet”. Maybe we should figure out what you mean by wet? The top can appear slightly wet even though the cookie is done. Please let me know how the rest of your batch turned out!

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