Description
Delight in the chewy goodness of raspberry oatmeal cookies made from scratch.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt; gradually add to the creamed mixture.
- Stir in the oats and gently fold in the raspberries.
- Drop by rounded spoonfuls onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For a healthier version, you can substitute some of the all-purpose flour with whole wheat flour.
- Feel free to add chocolate chips for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg