I have not found a cookie in awhile that it is hard to stop eating. You know, not so rich that you can only handle a few bites and then you’re done? But more along the lines of “Wow, those are so good I can’t believe I just ate five!!!”. Yeah, that. Let me introduce you to these White Chocolate Raspberry Cookies. They are soooooo good. The kind of good you can’t just stop at one with. The are so soft and slightly crisp around the edges and the tartness of the freeze-dried raspberries sets off the sweetness of the white chocolate perfectly. And I love the slight chewy texture from the oats. Yep, can’t make these often or we’ll be spending extra time at the gym!
Oh and the bright pinkish red bits make them a lovely treat for Valentine’s Day, don’tcha think?
- 2 c. All-Purpose Flour
- 1½ c. Quick Oats
- ½ t. Baking Soda
- ½ t. Baking Powder
- ½ t. Salt
- 1½ c. Granulated Sugar
- 1 c. Unsalted Butter
- 2 Large Eggs, room temperature
- 1 T. Pure Vanilla Extract
- ¼ c. Raspberry Jam
- 2 c. White Chocolate Chips
- 1 c. Freeze-Dried Raspberries
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, oats, baking soda, baking powder and salt.
- In an electric mixer beat the sugar and butter at medium speed until light and fluffy. Beat in the eggs, one at a time, then the vanilla and raspberry jam. Slowly beat in the flour mixture. Beat in the white chocolate chips. Gently fold in the freeze-dried raspberries. Roll into 1½” balls and place on baking sheet.
- Bake for 10 minutes, rotating pans and switching racks halfway through. Let cool on pan for 2 minutes then transfer to wire rack and let cool completely.