Raspberry Oatmeal Cookies with White Chocolate Chunks

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup fresh raspberries
• 1 cup chopped white chocolate

Instructions

Step 1: Preheat and Prepare Baking Sheets

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

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

Step 3: Cream Butter and Sugars

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

Step 4: Beat in Eggs and Vanilla

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

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Step 6: Fold in Raspberries and White Chocolate

Gently fold in the fresh raspberries and chopped white chocolate.

Step 7: Scoop and Bake Cookies

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

Step 8: 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. Enjoy your delicious Raspberry Oatmeal Cookies with White Chocolate Chunks!

Note: This recipe was generated using a list of ingredients and instructions, but may not be suitable for actual cooking or baking. Always follow proper food safety guidelines and use caution when working with hot ovens and sharp objects.