These scrumptious (and pretty!) White Chocolate Berry Oatmeal Cookies have the perfect chewy texture and are loaded with creamy white chocolate and tart freeze-dried berries.
Still looking for a fun and easy dessert recipe for Valentine's Day? These yummy white chocolate oatmeal cookies with strawberries and raspberries are just the recipe! They are simple and easy to make, yet everyone who tastes them is blown away by just how good they are!!
If you are looking for more recipes to make for your sweetheart (or your friends, family, or just yourself) this Valentine's Day, be sure to check out my Vanilla Bean Creme Brûlée or Irish Cream Tiramisu for an elevated classic. Or try my No-Bake Triple Chocolate Cheesecake or Homemade Chocolate Custard if you are after something decadent with lots of chocolate!
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⭐️ Why You're Going to Love this Recipe!
- Flavor: Notes of creamy white chocolate, tart berries, and hearty oatmeal come together wonderfully in these buttery cookies.
- Texture: Tender and soft with the perfect chew from the oatmeal and freeze-dried berries with smooth white chocolate chips throughout.
- Method: Have no fear, even the most inexperienced baker can make amazing homemade cookies, just follow my helpful step-by-step instructions below!
🧈 Ingredients
Here are the ingredients needed to make these white chocolate raspberry oatmeal cookies.
Ingredient Notes
- Butter: I use salted butter in most of my recipes, including this one. Most people already have salted butter on hand, so I think it's more convenient to make my recipes with it. See recipe notes for instructions on how to substitute unsalted butter.
- Sugar: A combination of brown sugar and white sugar makes for the best texture and flavor in these cookies.
- Oats: This recipe requires rolled oats for the perfect texture.
- Freeze-Dried Berries: DO NOT try to use FRESH or FROZEN berries in this recipe. You must use freeze-dried berries for the proper texture and flavor. Using fresh or frozen berries will add too much moisture to the cookie dough and cause the recipe to fail. I buy freeze-dried berries from Amazon, but if you live in the USA, Trader Joe's has a great selection of freeze-dried fruit!
- White Chocolate: Chop up a bar of white chocolate or use white chocolate chips; either works great in this recipe!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Cream together the softened butter, brown sugar, and white sugar for 1 minute. Add the eggs and vanilla.
Step 2: Continue creaming for 1 more minute or until fluffy and lightened in color.
Step 3: Whisk together the rolled oats, flour, baking soda, and salt.
Step 4: Add the combined dry ingredients and mix at low speed just until no streaks of flour remain.
Step 5: Fold in the roughly crushed freeze-dried raspberries and strawberries and white chocolate.
Step 6: Using a 2-tablespoon cookie dough scoop, scoop all the dough onto a large sheet pan that has been lined with parchment paper. Refrigerate for 30 minutes.
Step 7: After the dough has chilled for 30 minutes, arrange on a parchment paper lined sheet pan, leaving 2 inches between each cookie for spreading room.
Step 8: Bake in a preheated oven for 12-15 minutes or until slightly golden around the edges but still a little wet-looking on top. Top with additional freeze-dried berries and white chocolate after they come out of the oven, if desired.
Let cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. Bake the remaining cookies.
💡 Top Tip
Using a high-quality pan will greatly affect the way your cookies and other baked goods bake in the oven. I use and highly recommend USA Pan for great baking sheets, as they are warp-resistant and have a nice weight to them, which helps cookies bake evenly with a perfectly golden bottom and edges and a soft interior.
❓ Recipe FAQs
No. Do not use fresh or frozen berries in this recipe. The liquid content in fresh or frozen berries is too high for cookies and will ruin the texture and cause the cookies to spread into a mess. This recipe must be made with freeze-dried berries.
You could. While it would technically work, be advised that freeze-dried berries have more of a fresh and strong berry flavor than dried berries would. However, the texture of the cookies would be slightly chewier and success of the recipe would not be affected by using dried berries if you cannot find freeze-dried.
Yes. You can freeze the scooped cookie dough before baking (let thaw for 30 minutes before following the same baking instructions) or freeze the cookies once they have baked and cooled fully.
Yes. Semisweet, milk, or dark chocolate would absolutely work instead of (or in addition to) white chocolate in this recipe.
🍓More Berry Recipes
Looking for other recipes featuring raspberries, strawberries, and blueberries? Try these:
If you tried these White Chocolate Berry Oatmeal Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
White Chocolate Berry Oatmeal Cookies
Equipment
- mixing bowls
- electric handheld mixer
- measuring cups & spoons
- silicone spatula
- 2-tablespoon cookie dough scoop
- baking sheet(s)
- parchment paper
Ingredients
- 1 cup salted butter * softened to room temperature
- 1 cup packed brown sugar
- ½ cup granulated white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups rolled oats
- 2 cups all-purpose flour * spooned and leveled
- 1 ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup freeze-dried raspberries Do not use fresh or frozen berries *
- ¼ cup freeze-dried strawberries Do not use fresh or frozen berries *
- 1 cup white chocolate chips
Instructions
- In a large bowl using an electric mixer, cream together the softened butter, brown sugar, and white sugar for 1 minute. Add the eggs and vanilla and continue creaming for 1 more minute or until fluffy and lightened in color.1 cup salted butter, 1 cup packed brown sugar, ½ cup granulated white sugar, 2 eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the rolled oats, flour, baking soda, and salt. Add to the creamed butter mixture and mix at low speed just until no streaks of flour remain.2 ½ cups rolled oats, 2 cups all-purpose flour, 1 ¼ teaspoon baking soda, ½ teaspoon sea salt
- Roughly crush up the freeze-dried raspberries and strawberries before folding them into the cookie dough along with the white chocolate until incorporated throughout the dough.¾ cup freeze-dried raspberries, ¼ cup freeze-dried strawberries, 1 cup white chocolate chips
- Use a 2-tablespoon cookie dough scoop to scoop all the dough onto a large sheet pan that has been lined with parchment paper. (Don't worry about leaving space between each scoop; this is just to chill the dough before baking.) Refrigerate for 30 minutes.
- Preheat the oven to 350℉. Once the dough has chilled for 30 minutes, arrange on a parchment paper-lined sheet pan, leaving 2 inches between each cookie for spreading room. Bake, one pan at a time, in a preheated oven for 12-15 minutes or until slightly golden around the edges but still a little wet-looking on top. Top with additional freeze-dried berries and white chocolate after they come out of the oven, if desired.
- Let cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. Bake the remaining cookies.
Video
Notes
- Add an additional ½ teaspoon of salt if using unsalted butter.
- For best success, be sure to measure your flour properly using a spoon to fill your measuring cup without packing the flour into the cup, then use the dull side of a butter knife to level the top.
- The liquid content in fresh or frozen berries is too high for cookies and will ruin the texture and cause the cookies to spread into a mess. This recipe must be made with freeze-dried berries or dried berries in a pinch (will be less flavorful and chewier in texture, but won't ruin the recipe).
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