Raspberry White Chocolate Oatmeal Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick oatmeal cookies with crisp edges, white chocolate chunks, and freeze-dried raspberries. Ready in under an hour with a perfect chewy texture, they make an excellent homemade cookie.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 28- 14 tablespoons 1¾ sticks unsalted butter, softened
- 1 cup white sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup 4.25 oz. all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 2½ cups rolled oats
- 6 ounces white chocolate bar (chopped (I recommend against white chocolate chips, they don't melt in the same way))
- 1 cup freeze-dried raspberries
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 13m
- Sodium
- 52mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 22mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 52MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.