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These Raspberry White Chocolate Oatmeal Cookies are super thick with crisp edges, big chunks of white chocolate and freeze dried raspberries.

Raspberry White Chocolate Oatmeal Cookies

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 28 cookies 1x
  • Category: Dessert


  • 14 tablespoons ( sticks) unsalted butter (softened)
  • 1 cup sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (4.25 oz.) 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


  1. Preheat oven to 350°F. Line baking sheet with parchment paper or Silpat.
  2. Beat butter and sugars until fully combined and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated.
  3. 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.
  4. 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.
  5. Bake until cookies are golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.