The Best Soft and Chewy Oatmeal White Chocolate Raspberry Cookies

These Oatmeal White Chocolate Raspberry Cookies are loaded with chewy oats, crunchy almonds, and sweet and tangy flavor. With buttery, golden brown edges, an extra almond flavor kick from almond extract, and hint of molasses accompanying the creamy chocolate and berry bursts, they are a family favorite in our home!

I personally tend to gravitate toward dark chocolate, but my husband and oldest daughter are big white chocolate fans.

So when they started hinting that I should turn my favorite Dark Chocolate and Cranberries Oatmeal Cookies (an old Betty Crocker recipe that I can’t find online anymore) into something featuring white chocolate, I thought that would be a fun challenge.

And, oh man, am I ever glad that they proposed the idea!

I figured a classic pairing of raspberries with white chocolate would be delicious. And almonds seemed a nutty, mellow nut flavor to round out the cookie experience.

These oatmeal white chocolate raspberry cookies pair beautifully with a strong coffee. Or a steamy cup of English Breakfast tea. Or a nice, big, cold glass of milk.

They’re perfect for an afternoon pick-me-up, or an after dinner sweet treat. Or, if you decide to use them for an on-the-go breakfast, I am definitely not going to judge you!

I just dropped off a dozen of these delicious morsels for a friend who has just had a baby. She texted and said, “These cookies are a huge success!” So apparently they make a lovely postpartum treat, too.

But let’s get on with this recipe post. You’ll be ready to bake your own Oatmeal White Chocolate Raspberry Cookies in just a few minutes!

This post may contain affiliate links. As an Amazon Associate, I make a small commission from qualifying purchases at no extra cost to you. See my full disclosure here.

What Makes These Oatmeal White Chocolate Raspberry Cookies Special?

I think you’re going to LOVE this easy oatmeal white chocolate raspberry cookie recipe if you like cookies that feature:

• a soft and chewy texture
• balance of sweetness and tartness
• a great mix of textures (creamy white chocolate chips, chewy oats, crunchy almonds, etc)
• no chill time required
• freezer-friendly
• a big batch made all at once (to bake some now, and save some for late if desired!)

What Ingredients Do I Need to Make These Oatmeal Cookies with White Chocolate and Raspberry?

• Oats – old fashioned (rolled) or quick cooking both work. I typically use quick cooking because that’s what I can easily get in my grocery store
• Flour – all purpose works fine, but I’ve also made it with whole meal for a slightly heartier version
• Butter – I use salted butter, but you can choose unsalted if you prefer that
• Eggs – this recipe calls for a hefty four eggs, but they help to bind the oats
• Sugar – white sugar or raw sugar are what I usually have on hand, but you can use brown sugar if you want and cut the molasses
• Molasses – I use this because I don’t usually use brown sugar
• Vanilla Extract – We use this Molina brand at our house (I haul it back to New Zealand with me from the USA when I visit our families). It isn’t the most up-scale, but it tastes good and it’s pretty cheap!
• Almond Extract – technically, you could skip this, but I really enjoy the extra boost of almond flavor.
• Baking Soda
• Baking Powder
• Salt – I typically use fine ground Pink Himalayan Salt
• White Chocolate Chips – I love Ghirardelli brand if I can get my hands on them!
• Freeze Dried Raspberries – you can get whole ones, but bits and pieces probably make more sense because I like to slightly crush my whole ones. I haven’t tried this recipe using raspberry powder, but if you give it a go, let me know how it works!
• Chopped or Sliced Almonds – I typically just use my knife and cutting board and hand chop/slice my almonds, but if you wanted to get them pre-sliced, that’s also a great option!

How to Make Chewy Oatmeal White Chocolate Raspberry Cookies (Step-by-Step):

• Cream the butter with a hand or stand mixer (2 minutes)
• Add the sugar, molasses, vanilla extract, almond extract, and salt to the butter, cream together (2 minutes)
• Add the eggs to the butter, mix until fluffy (2 minutes)
• Mix the flour, baking soda, and baking powder with a hand whisk in a small mixing bowl
• Add the flour mixture to the butter mixture, stirring just until combined
• Add in the oats, stirring just until combined (if using a hand mixer, you may need to swap to a wooden spoon at this point)
• Gently fold in the white chocolate chips, freeze dried raspberries, and almonds just until evenly incorporated
• Drop by spoonful (generously heaped tablespoon) onto a baking sheet (lined with baking paper for easy clean up)
• Bake at 375°F for 9 minutes, or until edges are golden brown
• Remove from oven, allow to cool about 10 minutes on the baking sheet. Move to cooling rack for further cooling, or enjoy warm (cookies will set up more as they cool)
• Optional: to make the cookies extra pretty, reserve a few white chocolate chips and raspberry pieces, and press them into the top of each cookie dough ball before you bake them.

Tips to Ensure Success When Making These Bakery Style Oatmeal White Chocolate Raspberry Cookies:

Tip 1: Let the cookies cool on the pan for 10 minutes before removing them to the cooling rack. These cookies are pretty tender and fragile when they are just out of the oven. Give them a few minutes to set up.

Tip 2: Don’t overbake the cookies! You want the edges of the cookies to just be turning golden brown, and a few spots on the top to be turning a bit golden. For maximum chewiness, make sure they don’t get too dark.

Tip 3: For easy release off of the baking sheet and simple clean up, line the baking sheet with baking paper.

Tip 4: If you’d like slightly puffier cookies, you can chill the dough for 15-20 minutes. Alternatively, you can bake these cookies from a frozen state – just add about 4 extra minutes of bake time.

FAQ About These Almond Oatmeal Cookies with White Chocolate and Raspberries:

• Can I use frozen raspberries? I have not tried these cookies with frozen (or fresh) raspberries, and I don’t think they would work well. The wet-to-dry ingredient ratio would be off.
  
• Can I leave out the almonds? Absolutely! You can opt to leave out the almonds AND the almond extract if almond flavor isn’t your thing, or you can just use one or the other for a lighter almond experience. You can also substitute other nuts or seeds if almonds aren’t your jam: pumpkin seeds, walnuts, pecans, or hazelnuts might be fun flavor options.
  
• Can I freeze the dough or baked cookies? Yes! This dough freezes beautifully (I almost always freeze at least part of the dough and then we often eat frozen chunks of dough without ever getting around to baking the rest of the cookies!). The cookies also freeze very well, and they are delicious eaten solidly frozen, slightly chilled, or allowed to thaw to room temperature.
  
• How long do these white chocolate raspberry cookies stay fresh? Stored in an air tight container, they should be fine on the countertop for 2-3 days, and in the fridge up to a week. If they are kept in a freezer bag, they should keep in the freezer just fine up to two months.

How to Serve Up These No Chill Oatmeal Raspberry White Chocolate Oatmeal Cookies:

These oatmeal white chocolate raspberry cookies are delicious paired with your favorite hot drink: tea or coffee, or with a tall, frosty glass of cold milk.

You can store them in an airtight container for several days at room temperature, so serve them up to guests or take with you if you’re visiting someone’s home.

They’re fantastic as an easy, make-ahead dessert option for hosting, or to take to a potluck or party any time of the year.

Happy Baking!

These oatmeal white chocolate raspberry cookies are a scrumptious mix of textures and flavors, and they feel both cozy and special. I’d love to hear if you bake them! Please leave me a comment if you tried them, or pin this post on Pinterest for later!

And if you like large, family-size recipes for batch cooking, I’d love to have you join my Top 5 Monthly Newsletter where I share about what has been happening in my home each week, often including new recipes I’ve developed for my slightly-larger-than-normal family of six!