We always have a bag of homegrown frozen raspberries in our freezer and I love to add them to scones, crumbles, tarts and smoothies. Last week I decided to see if they could be added to cookies.
I took my oatmeal raisin cookie recipe and modified it to use raspberries instead of raisins. The resulting cookies were a big hit and were finished by my boys and some friends that day!
In this recipe I have chilled the cookie dough before baking but you can bake without chilling if you wish. Chilling the dough causes it to spread less when baking so you get a slightly thicker cookie. I’m sure they are equally lovely when baked immediately.
Oatmeal Raspberry Cookies
- 110 g butter softened
- 100 g brown sugar
- 40 g white sugar
- 1 egg
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 100 g flour
- 150 g oats
- 100 g frozen raspberries
- Cream the softened butter and sugar and then add the egg and mix well
- Add the flour, baking powder and cinnamon and mix
- Then add the raspberries and oats and stir gently until all the ingredients are mixed completely
- Put the mix in the fridge for 30 minutes to chill
- Spoon into a ball, making sure not to compress too much and place onto a baking tray, leaving enough space in between for each cookie to spread. The raspberries may make the mixture a little difficult (and messy) to work with but don't worry about how the cookies look at this stage. Try to ensure an even amount of raspberries in each cookie.
- Push down gently on the top of each cookie to flatten a little
- Bake for 10 minutes until golden. They will still be soft and will not harden til they cool down completely
- Leave on the baking tray for a couple of minutes and then move to a wire rack to cool