Raspberry Oatmeal Cookies
Summary
These are the softest & chewiest oatmeal cookies you’ll ever make, and the
fresh raspberries add an irresistible sweetness and subtle tartness.
Store any leftovers in an airtight container on the counter for up to a week—if
they last that long!
INGREDIENTS
-
1 cup instant oats
-
¾ cup whole wheat flour
-
1 ½ tsp baking powder
-
½ tsp ground cinnamon
-
⅛ tsp salt
-
2 tbsp coconut oil or unsalted butter, melted
-
1 large egg, room temperature
-
1 tsp vanilla extract
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½ cup honey
-
6 Tbsp fresh raspberries, diced
INSTRUCTIONS
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
NOTES
It’s incredibly important to measure both the oats and flour correctly. Spoon the flour into the measuring cup and then level it off with the back of a knife. If scooped directly from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.