Flavors and Colors of Spring
It’s March, which means spring is (almost) here. This recipe was actually created last month, in the lead-up to Valentine’s Day, so I can’t argue that it’s a recipe made for spring. Instead, it came about because I wanted to bake some cookies but wanted to incorporate some new flavors and pretty colors (pink for V-Day, of course). These ended up being so tasty and good-looking that we couldn’t resist putting the recipe up on the blog, so here it is! While it may not have been created with spring in mind, to me, spring baking is all about incorporating color and freshness wherever possible. So, in that sense, it certainly checks all the boxes. We’re really excited to share it with you, and hope you try it out!
Today’s Recipe
Today’s recipe is for our white chocolate and raspberry oat cookies, and they are truly scrumptious. In all honesty, we took our orange and chocolate chip oat cookies recipe and just slightly tweaked it, so it wasn’t too hard to develop. But that’s also how we know that this is an absolute winner of a cookie recipe! The tart fresh raspberries are perfectly balanced with the sweetness of the white chocolate, and the oats add a delicious nuttiness. We also brown the butter, which is a must for us when it comes to cookies because it adds such a nice caramelized depth of flavor and just enhances the taste of all the other ingredients. I would say that while these are still rich, the raspberries add that hit of freshness that you sometimes need in a cookie, so that the sweetness and richness isn’t too overwhelming.
The Ideal Cookie Texture
I hope I’ve described the flavor of these so well that you’re excited to make them, but let me tell you, the texture is what should really convince you. I’m not sure what you like in the texture of your cookie, as I know some people prefer them soft, some like crisp, overdone cookies, and some like them chewier. Personally, I like a cookie with all three: a crispy edge, a bit of chew, and a soft center. I also love it when cookies have interesting different textures throughout, whether that’s from add-ins like toffee, nuts, or oats, like in our recipe. This recipe definitely achieves all of the above, and it has amazing flavor. You can easily whip up a big batch and you can customize the recipe to what you have at home. What more could you want?
Ingredients
For this recipe, you’ll need butter, flour, rolled oats, baking powder and soda, brown sugar, granulated sugar, eggs, vanilla extract, salt, fresh raspberries, white chocolate, and any other add-ins you might want. You can customize this recipe: use all brown sugar, add a bit of rye or whole wheat flour, or add a sprinkle of cinnamon or cardamom. You could try using different add-ins, like cranberries or dried cherries, or add nuts like pistachios, walnuts, or macadamia nuts. As with any recipe, keep in mind that some substitutions could affect the texture of the dough, so you will want to adjust by adding more flour if it’s too wet. Don’t forget to let us know if you make any substitutions down in the comment section and tell us how the final product turns out – you may help future visitors to this recipe make their own substitutions more successfully!
Instructions
The recipe starts with browning your butter, which sounds much fancier than it is. You just heat up your butter in a saucepan, stirring frequently so that it doesn’t burn. It will foam up and bubble a lot, but you want some of the water to evaporate so that the milk solids caramelize, so just be patient. You’ll eventually see the butter turn a beautiful golden brown, and that’s when you’ll want to take it off the heat and let it cool. In the meantime, mix together your dry ingredients. Once the butter is cool enough for you to touch it without burning yourself, add the two types of sugar, eggs, and vanilla extract and whisk. Chop up the chocolate and raspberries. Add the dry ingredients into the wet and mix, then gently fold in the chocolate and raspberries. You don’t want the raspberries to turn to mush!
You can chill the dough in the fridge if it’s very runny, but this is a loose dough that you’ll have to spoon onto your baking sheet anyway. When you are ready to bake, leave plenty of space between the cookies, as they spread a lot. Bake for about 15 minutes. If they’re too soft to remove from the tray, they may need another couple of minutes. We would also suggest letting them cool on the baking sheet if you can, as they then harden up more and are easier to move onto a cooling rack. We hope you make them – enjoy!
Raspberry White Chocolate Oat Cookies
Ingredients
- 140 grams unsalted butter
- 200 grams rolled or old fashioned oats
- 170 grams all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 100 grams brown sugar
- 100 grams granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 150 grams fresh raspberries (optionally, reserve some extra raspberries and a bit of white chocolate to decorate the top of the cookies)
- 200 grams white chocolate (you can split this into 120g white chocolate, 80g other chocolate/candy like chopped-up mini eggs or toffee)
- Demerara sugar (optional)
Instructions
- Preheat the oven to 350F (175C).
- Add the butter to a saucepan and brown it on the stove over medium to low heat, continuously stirring until it turns a light golden brown color; it will continue to darken as you remove it from the heat, so don't let it get too dark! Pour this into a bowl and let it cool while you work on the dry ingredients.
- Add the oats, flour, baking powder, baking soda, and salt to a bowl. Whisk to combine, then set aside.
- Into the browned butter pan or in a separate bowl, add the brown sugar and the granulated sugar, the eggs, and vanilla extract; add in the brown butter if mixing in a separate bowl.
- Whisk together until it looks like a caramel sauce.
- Chop the chocolate into chunks if you're using a bar of chocolate or measure out your chocolate chips.
- Give the raspberries a rough chop.
- Add the dry ingredients into the wet ingredients, folding to combine until no dry spots remain.
- Add the raspberries and white chocolate, and any other mix ins, to the cookie dough.
- Fold in the chocolate and the raspberries gently.
- You can chill this in the fridge to bake a little bit later if you would like, or if the mixture is very runny.
- Prepare two baking sheets with parchment paper or a silicone baking mat.
- Divide the cookie dough into 12 equal-sized balls. These make large, bakery-sized cookies – feel free to make smaller ones! We baked this on two baking sheets with six cookies on each, as they do spread a lot.
- Add reserved raspberries (we break them apart with our hands) and chocolate chips/chunks on top of the cookies, just for extra decor. Top with demerara or pearl sugar if you would like for a bit of extra crunch.
- Bake the cookies for at least 15 minutes; we bake our two baking sheets at the same time and swap them at about the ten-minute mark. If the cookies feel super soft and impossible to move off the baking sheet, give them a few more minutes at a time. They may need up to 20 minutes of baking time depending on your oven. Remember – if you made your cookies smaller, they'll need a shorter baking time.
- Leave the cookies on the baking sheets for a few minutes after removing them from the oven to set up a little bit.
- Remove onto a wire cooling rack; they should set up more as they cool. Enjoy!
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