Raspberry Chocolate Chip Oatmeal Cookies

Servings: 12-15 cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 cups fresh raspberries
• 1 cup dark chocolate chips (at least 60% cocoa)
• Optional: chopped pecans or walnuts for added texture

Instructions:

Preheat and Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.

Cream Butter and Sugars

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract.

Mix Dry Ingredients

Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Fold In Raspberries and Chocolate Chips

Gently fold in the fresh raspberries and dark chocolate chips. If using nuts, add them now.

Scoop and Bake

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until the edges are lightly golden.

Cool and Enjoy

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips: For an extra burst of flavor, try using fresh raspberries that have been tossed with a tablespoon or two of sugar before folding them into the dough. If you prefer a chewier cookie, bake for 10-11 minutes instead. Store your cookies in an airtight container at room temperature for up to 5 days.