Strawberry-Raspberry Oatmeal Cookies Recipe – American Special
Strawberry-Raspberry Oatmeal Cookies offer a fresh spin on a timeless favorite, blending chewy oats with the vibrant flavors of dried strawberries and raspberries. Each bite delivers a sweet and tangy punch, making these cookies an excellent choice for any cookie jar or a thoughtful gift for loved ones.
- Prep Time35 min
- Cook Time30 min
- Perform Time1 hr 30 min
- Total Time2 hr 35 min
Strawberry-Raspberry Oatmeal Cookies Ingredients :
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried strawberries, chopped
- 1 cup dried raspberries
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
How to make Strawberry-Raspberry Oatmeal Cookies :
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Cream Butter and Sugar: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, then add the vanilla extract and mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Add Oats and Fruit: Stir in the rolled oats, dried strawberries, dried raspberries, and nuts if using, until evenly distributed.
Scoop Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked but will set as they cool.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes :
Dried Fruit: Make sure the dried fruit is chopped into small pieces to ensure even distribution throughout the cookies.
Texture: For chewier cookies, use old-fashioned rolled oats; quick oats will make them slightly less chewy.
Storage: Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; just let them cool completely before freezing.
