Very Raspberry Oatmeal Cookies

These delicious, moist raspberry cookies are made using frozen raspberries as well as freeze dried raspberry powder for a more intense raspberry flavour and colour.

Course Dessert, Snack

Cuisine vegetarian

Prep Time 8

Cook Time 11

Total Time 19

Servings cookies

Calories 94kcal

Author Monika Dabrowski

Equipment

Large baking sheet

Ingredients

½ cup frozen raspberries chop just before using
2 tablespoons freeze dried raspberry powder
1 cup less 1tbsp old-fashioned rolled oats jumbo oats
½ cup all-purpose/plain flour
4½ tablespoons light brown sugar
¼ teaspoon baking soda
⅕ teaspoon fine sea salt
4½ tablespoons butter melted
1 teaspoon vanilla extract
1 egg room temperature, lightly beaten

US Customary - Metric

Instructions

Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl combine the oats, flour, baking soda, sugar, salt and raspberry powder. Stir thoroughly.
In a separate dish combine the egg with the vanilla extract and stir into the oats mixture along with the melted butter. Roughly chop the raspberries and fold into the mixture.
Stop stirring as soon as all the ingredients have been incorporated and the dry ingredients are no longer visible.
Drop spoonfuls of the mixture onto the baking sheet leaving some space in between. Flatten and shape the cookies a little to make sure they are round and bake in the centre of the oven for 12 minutes. These cookies will not expand very much.
Remove from the oven and set aside for 5-10 minutes before serving.

Notes

Be sure to weigh the ingredients (i.e. flour, oats and raspberries) correctly. I recommend using grams or ounces, not cups.
Use old-fashioned rolled oats, not instant.
Do not overmix the batter. Stir just to combine.
Keep the raspberries frozen until you are ready to incorporate them into the batter.
If you bake in batches keep the batter in the fridge while your first batch is in the oven.
You can make strawberry cookies using this recipe simply by substituting freeze dried strawberry powder for raspberry powder and using frozen strawberries.
Best served warm. Keep the cookies in a paper bag for up to 3 days.
To freeze these cookies arrange them in a single layer on top of a tray/plate and place in the freezer for 2 hours. Then transfer into an airtight container and freeze for up to 3 months.

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