These Raspberry White Chocolate Oatmeal Cookies are super thick with crisp edges, big chunks of white chocolate and freeze dried raspberries. This post is sponsored by Reynolds®.
Whichever way you like to celebrate, I think we can all agree that one of the best parts of Valentine’s Day is spoiling yourself and/or the ones you love with delicious goodies.
These super thick and flavorful Raspberry White Chocolate Oatmeal Cookies, though? They definitely get the reaction I’m looking for. These cookies are swoon-worthy, and the combination of flavors and textures makes a cookie that’ll definitely help you keep your Valentine ;)
I baked these cookies a few days after I made the dough – it keeps super well in the fridge for a few days (like most cookie dough), but place the formed cookie balls in the freezer if you’re planning on making the dough more than three days in advance. I shaped the balls and set them in the fridge on a baking sheet lined with one of Reynolds® Cookie Baking Sheets. While I was ready to bake, I baked them on the cookie baking sheet and tossed it – no clean up required, and the cookies always come right off. I seriously never make cookies anymore without a sheet of parchment.
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Remember to #bakerita if you try the recipe!
Raspberry White Chocolate Oatmeal Cookies- 14 tablespoons (1¾ sticks) unsalted butter, softened
- 1 cup sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (4.25 ounces) cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 2½ cups rolled oats
- 6 ounces white chocolate bar, chopped (I recommend against “white chocolate” chips - they’re almost always artificial)
- 1 cup freeze dried raspberries
- Preheat oven to 350°F. Line baking sheet with parchment paper or Silpat.
- Beat butter and sugars until fully combined and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and oats. Add flour mixture to the butter mixture gradually and mix until barely incorporated. Add white chocolate and freeze dried raspberries and mix until just incorporated. Refrigerate the dough for at least 20 minutes, or up to 3 days.
- Using an cookie dough scoop (or your hands!) make 1.5-tablespoon sized balls and place on a lined baking sheet. Using fingertips, gently press down each ball to about ¾-inch thickness.
- Bake until cookies are golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
This post is sponsored by Reynolds® Kitchens and Socialstars; as always, all opinions are my own. Follow Reynolds on Pinterest! #ReynoldsCrowd
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