Oatmeal Raspberry Cookies with White Chocolate
These soft, chewy, and gluten-free oatmeal cookies are loaded with white chocolate and bursts of raspberries. Perfect for kids, sharing, or a quick snack!
Ingredients
- ½ cup 1 stick plus 6 tablespoons butter, softened 1.75 sticks of butter
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups gluten-free King Arthur Measure For Measure flour
- 1 teaspoon gluten-free baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats uncooked, divided
- 6 oz frozen raspberries
- 11 oz Ghirardelli Premium Baking Classic White Chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed with an electric mixer until creamy.
- Add eggs and vanilla, then mix until combined.
- Stir in oats and white chocolate chips until evenly combined.
- Drop dough by rounded tablespoonfuls on prepared baking sheets. Gently press a piece of frozen raspberry into the center of each dough ball.
- Bake for 14-16 minutes or until cookies turn light golden brown.
- Cool cookies on baking sheets for 2 minutes, then transfer to a wire rack to cool completely
Notes
- Use parchment paper for baking to simplify cleanup and prevent cookies from sticking.
- Avoid overmixing the dry and wet ingredients to keep the cookies soft and tender.
- Opt for frozen raspberries over fresh ones, as they maintain their structure better during baking.
Nutrition
Calories: 175kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mgSodium: 115mgPotassium: 80mgFiber: 2gSugar: 15gVitamin A: 116IUVitamin C: 2mgCalcium: 38mgIron: 1mg
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