Raspberry White Chocolate Chip Cookies

With rustic texture, white chocolate chips, and sweet-tart fresh raspberries, these cookies have so many reasons to be loved.  I was inspired to create them as a seasonal Valentine’s Day update to my traditional chocolate chip cookies.

Admittedly, I indulge in a deep dark chocolate brownie on a regular basis, but I also appreciate the sweetness and texture of white chocolate, which melts perfectly in a cookie.  I even drizzle some on my heart-shaped pistachio cookies.  The raspberries add brightness to the brown sugar and oat flavors already laced throughout the cookie for a downright delicious way to celebrate the season of love and loveliness.

Each day leading up to Valentine’s Day, I have been sharing recipes, inspiration, and other tips on Facebook and Instagram leading up to a special cooking video.  Along the way, I hope you have been discovering new ways to care for yourself and others.  There are recipes for healthy snacks, heart-shaped cookies, and other dishes along with ways to reduce food waste, cook with children, and plan a cozy outdoor area for spring. So much more is coming your way during the rest of Love & Loveliness: 14 Days of Inspired Ideas.

Ingredients

1 cup plus 2 tablespoons all-purpose flour
¾ cup old fashioned oats (these will be pulsed)
12 tablespoons (1 ½ sticks) unsalted butter
¾ teaspoon baking soda
½ teaspoon kosher salt
¾ cup light brown sugar
¼ cup granulated sugar
1 egg
1 ½ teaspoons vanilla extract
1 cup white chocolate chips
6 ounces fresh raspberries

Begin by preheating the oven to 350 degrees.  

Pulse the oats in a food processor until they break down into a combination of ground and partially ground oats.  Some should resemble coarse flour while other should remain larger, but with no whole pieces remaining.  Combine with the all-purpose flour, baking soda and salt in a bowl and set aside.  

Cream the softened butter with the granulated and light brown sugar.  Add the egg and vanilla extract.  Add the flour mixture in a few additions until just combined.

Stir in the white chocolate chips, then gently fold about half the raspberries into the cookie dough.  Some will break into halves and quarters, but work gently so they don’t break into very small pieces or bleed too much juice into the dough.  The rest of the raspberries can be worked into the dough when forming each cookie.

For each cookie gently shape two tablespoons of cookie dough into a ball, adding extra raspberries that weren’t already incorporated into the cookie dough.  Some cookies may not need extra raspberries, while others may, depending on how many folded raspberries wound up in the tablespoons.  This is where the art of cookie making comes in, and it should be an enjoyable process, so expect each cookie to be different.  The dough will be slightly sticky and should have craggy little peaks.

Bake in batches on parchment-lined baking sheet on middle rack of oven for about 10 to 11 minutes, or until the edges are browned, but the middle is not completely set.  They will continue baking on the tray when removed from the oven.  Use a cookie spatula to remove from tray after about a minute, when they are stiff enough to do so.  The raspberries make the cookies a bit more tender than a traditional chocolate chip cookie, so transfer them gently.

Let cool and enjoy.  Due to the raspberries, these cookies are best stored in a single layer.