Raspberry White Chocolate Oat Cookies
These oat cookies have a great texture, with a perfect balance of fresh raspberries and sweet white chocolate!
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!
