Strawberry-Raspberry Oatmeal Cookies Recipe – American Special
These Strawberry-Raspberry Oatmeal Cookies are a delightful easy cookie recipe that bring together chewy oats and bursts of tangy dried fruit—dried strawberries and raspberries—for a flavor boost. Whether you need a quick snack idea or a wholesome breakfast treat, these cookies hit the spot with warmth, sweetness, and texture. They’re perfect when you want something homey, satisfying, and just a little indulgent.
- 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 :
Oat Variety: Use old-fashioned rolled oats for best texture—instant or quick oats will make them softer and less hearty.
Fruit Texture: Chop the dried strawberries and raspberries into small pieces so they distribute evenly and don’t make large gaps in the dough.
Baking Time: Edges should turn golden while centers may seem slightly underbaked—cookies will firm up as they cool.
Storage Tips: Store completely cooled cookies in an airtight container at room temperature for up to a week. Freeze extras for longer keeping—but thaw before serving.
Nut Additions: Optional chopped nuts like walnuts or pecans add crunch and richness; stir them in if you like extra texture.
