White Chocolate Berry Oatmeal Cookies

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White Chocolate Berry Oatmeal Cookies

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.

Prep Time15

Cook Time15

Chilling Time:30

Total Time1

Servings: cookies

Calories: 148kcal

Author: Naomi Andres

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).

Nutrition