I didn’t realize until I started editing this post that my last two recipes here involved raspberries as well! Haha clearly I’m a bit obsessed this summer, but for good reason! They’re at their peak, providing juicy, sweet, and tart berries that work in a variety of dishes and cocktails. If you go berry picking and wind up with a ton, just know that I’ve definitely got you covered on recipes!
My sweet tooth had me craving some soft and chewy oatmeal cookies, so naturally I choose a 100 degree day here in Portland to bake a huge batch! My efforts were not in vain though because these Raspberry Chocolate Chip Oatmeal Cookies are some of the best I’ve ever baked! I’ve devoured at least 4 more since I started writing this post and each bite provides a perfect balance of berries, sweet chocolate chips, and fluffy old fashioned oats. My only suggestion would be to pick a cooler day to make these!
(makes 20-24 cookies)
1 1/4 cups all-purpose flour
3/4 cup old fashioned oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 large egg
1/2 cup mini chocolate chips
3/4 cup fresh raspberries
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. I used two baking sheets and then just waited for the pans to cool slightly before finishing off the rest of the dough for the second round.
In a medium sized bowl, combine flour, oats, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugars with an electric mixer for 1 to 2 minutes or until it’s nice and fluffy. Beat in vanilla extract and egg. With the mixer running, slowly add flour mixture until combined.
Fold in chocolate chips and raspberries until mixed.
Drop a heaping tablespoon of cookie dough onto the prepared baking sheet about 2 inches apart from one another, then gently press down with the back of the spoon to lightly flatten.
Place in the oven to bake for 10-12 minutes or until edges and bottom are golden.
Remove from the oven and slide parchment paper with cookies onto a cooling rack. Give them a few minutes and then you can easily slide them off the paper and directly onto the rack to finish cooling. I highly recommend devouring one or two while they’re still warm though!
Serve right away or make ahead and store them in an airtight container at room temperature. Cookies will keep for 3-4 days, but something tells me they’ll be devoured well before then!