Raspberry Oatmeal Cookies with White Chocolate Chips and Pistachio Crunch

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 tbsp raspberry jam
• 1 tsp vanilla extract
• 1 cup chopped fresh raspberries
• 1 cup white chocolate chips
• 1/2 cup chopped pistachios

Instructions:

Preheat Oven

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

Prepare the Dough

In a large bowl, whisk together the flour, oats, baking soda, and salt. In another large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the raspberry jam and vanilla extract.

Mix and Chill the Dough

Mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Fold in the chopped raspberries and white chocolate chips. Cover the dough with plastic wrap and refrigerate for 30 minutes.

Scoop and Bake the Cookies

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Sprinkle the tops with chopped pistachios. Bake for 12-14 minutes or until lightly golden brown around the edges.

Cool the Cookies

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

Servings

Makes approximately 24-30 cookies. Enjoy!