Hey all! My name is Julia, former college student and a home decor enthusiast who loves DIY home improvement projects and finding creative ways to decorate any living spaces on a budget. Recently moved from my dorm to my new apartment which I renovated from scratch and I am here to help you with tips & tricks about home decor/college and more 🙂
Raspberry oatmeal cookies are a delicious twist on a classic treat. I’ll share a simple recipe that combines the wholesome goodness of oats with the sweet and tangy flavor of raspberries. Perfect for a snack or dessert, these cookies are sure to become a new favorite.
I absolutely love making Raspberry Oatmeal Cookies because they combine the hearty texture of oatmeal with the sweet and tangy flavor of raspberry jam.
These cookies are perfect for any occasion, whether it’s a cozy afternoon snack or a festive party treat.
Follow my simple steps to create your own batch of delicious raspberry oatmeal cookies!
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
- 1½ cups (187.5 g) all-purpose flour
- 3 cups (270 g) old-fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup raspberry jam
How to: Step-by-Step
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, and cinnamon. This ensures that the baking soda and cinnamon are evenly distributed throughout the flour and oats.
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough. Now let it cool for 40 mins to 1hr in the fridge!
Form the Cookies
Using a spoon or a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with your fingers or the back of a spoon.
Add Raspberry Jam
Create a small indentation in the center of each flattened dough ball using your thumb or the back of a spoon. Fill each indentation with about 1 teaspoon of raspberry jam.
Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft, but they will firm up as the cookies cool.
Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade raspberry oatmeal cookies with a glass of milk or a cup of tea!
Print
Raspberry Oatmeal Cookies
Raspberry Oatmeal Cookies combine hearty oatmeal with sweet and tangy raspberry jam. Perfect for any occasion, these cookies are easy to make and sure to impress with their delicious flavor and chewy texture. Follow these simple steps to create a batch of these irresistible treats!
- Total Time: 27-30
- Yield: 20–24 1x
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
- 1½ cups (187.5 g) all-purpose flour
- 3 cups (270 g) old-fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup raspberry jam
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, and cinnamon. This ensures that the baking soda and cinnamon are evenly distributed throughout the flour and oats.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough. (Let it cool in fridge for around 40 mins to 1hr before form the cookies)
- Form the Cookies: Using a spoon or a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with your fingers or the back of a spoon.
- Add Raspberry Jam: Create a small indentation in the center of each flattened dough ball using your thumb or the back of a spoon. Fill each indentation with about 1 teaspoon of raspberry jam.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft, but they will firm up as the cookies cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to ensure even mixing and a smooth dough.
- Don’t Overmix: Overmixing the dough can result in tough cookies. Mix just until the ingredients are combined.
- Use Old-Fashioned Oats: Old-fashioned oats provide the best texture for these cookies. Avoid using quick oats or instant oats.
- Prep Time: 15 min
- Cook Time: 12-15
Related: Homemade Carrot Cake with Cream Cheese Frosting
FAQs
1. Can I use fresh raspberries instead of raspberry jam? Yes, you can use fresh raspberries, but they may release more moisture, which could affect the texture of the cookies. Consider using a small amount of raspberry preserves or reducing the fresh raspberries into a thicker jam-like consistency.
2. Can I substitute the butter with a different fat? Yes, you can substitute butter with margarine or coconut oil, but it may alter the flavor and texture of the cookies slightly.
3. How should I store the raspberry oatmeal cookies? Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months.
4. Can I add nuts or chocolate chips to the recipe? Absolutely! Adding 1/2 cup of chopped nuts (like walnuts or almonds) or chocolate chips can add extra flavor and texture to the cookies.
5. What if I don’t have old-fashioned oats? If you don’t have old-fashioned oats, you can use quick oats, but the texture will be slightly different. Avoid using instant oats as they are too fine and can make the cookies too dense.
