Can you get someone fired by giving them cookies?
I’m not sure I want to know the answer to that because I certainly thought I did last fall!
In October, after perfecting the recipe for my toffee coffee cookies, I packed up a few in a little bag to hand to the funny college-aged cashier with dreadlocks at Trader Joe’s. When I failed to see him on every one of my bi-weekly shopping trips after that day, I basically blamed myself for him losing his job.
A few months later, on a rainy Saturday morning in February, I sprinted through the downpour into the store, picked up my usual bananas, spinach, and eggs, and hopped into the shortest line. As I waited for the girl to finish packing up the previous patron’s bags, I glanced towards the employee station—and there he was! Smiles, positivity, dreadlocks, and all.
Whew—he just changed his shift!
Fast forward to last week, a random Wednesday in July, and I happened to pick his line again. As I handed over my 8 bananas (I eat one every morning with breakfast, so they disappear faster than my dark chocolate stash!), he asked if I planned on baking banana bread.
“I’m not sure yet,” I replied. “But I’m baking cookies this afternoon!”
“Will you bring me some?”
“I already did!”
“I remember—and they were the BEST cookies ever!” He turned to the shopper ahead of me and explained, “She’s the nicest person ever! I just asked if she’d bring me cookies one time, and she showed up, like, 40 minutes later with the best cookies!”
He continued, looking back at me, “I get off work at 6, so… If I gave you my address, would you mind dropping them off? I live just around the corner!”
Laughingly, I agreed. But… I kind of forgot to mention that I needed to photograph them first. Sometimes people don’t quite understand the whole “food blog” thing.
“Wait, so you bake… And take pictures… Of everything? As your job?” is the typical response I get.
Sometimes it’s just easier to say that I bake for a living!
But anyway, back to the story… These Healthy Raspberry Oatmeal Cookies were the ones that I baked! Incredibly soft and chewy, with just the slightest hint of spice, these treats taste like the epitome of summer from their fresh juicy berries and light floral notes. With their sweet flavors, nobody will be able to tell they’re low fat, clean eating, and less than 100 calories each. (Yes, they’re made with NO butter, refined flour or refined sugar!)
For the cookie dough base, I started with the most popular recipe on my blog: my blueberry oatmeal cookies. Hundreds of readers have baked them, and they commented that not only were those the softest and chewiest cookies they’ve ever made, but their families and friends couldn’t tell they were healthy. That’s basically the biggest compliment a healthy baking blogger could ever ask for!
To make sure your cookies turn out extremely soft and chewy, you must measure both the whole wheat flour and old-fashioned oats correctly. Lightly spoon each into the measuring cups, and level with a knife. Do NOT stick the measuring cup into the container and scoop them out. You’ll end up with 1.5 times as much, which will dry out your cookies and leave them crumbly. (For a more detailed explanation, check out my Baking Basics!)
Chilling is mandatory. Initially, the dough will be very sticky, almost like thick muffin batter. Chilling allows the oats to absorb some of the liquids and thicken up the dough. If you forget to chill, you’ll end up with one big cookie blob, so learn from my mistake and pop the bowl in the fridge!
When dividing up the cookie dough to place on the baking sheet, try to drop them into rounded scoops, about as tall as they are wide. The raspberries contain a fair amount of water, which they release while baking, so the cookies spread a lot. Shaping the dough into taller mounds helps minimize the spread (so that don’t form that dreaded cookie blob!).
Because we’re using honey, which crystallizes at a lower temperature than granulated or brown sugar, we’ll bake these cookies lower and slower than your typical recipes: 325°F for 13-15 minutes. Do not over-bake them!
When you remove the cookies from the oven, they should still look and feel underdone—that’s good! We’ll let them cool for at least 15 minutes on the warm baking sheet, which allows the centers to finishing cooking through without the outsides turning crisp and crunchy. They’ll stay soft for an entire week, if they last that long!
(And yes, I did double-check. It was pure torture leaving the container on the counter for the full seven days!)
Bright and fruity, these Healthy Raspberry Oatmeal Cookies require some serious willpower not to devour the entire batch! Those cute pink freckles, with the oaty flecks peeking through, are just too tempting—and their extra soft, chewy texture makes them even more addictive!
The next day, after finishing their photo shoot, I dropped off a plate of these cookies at the cashier’s house with his roommate. Although he wasn’t home, hopefully I’ll hear about them on my next TJ’s visit!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 😊) I’d love to see your cookies and feature them in my Sunday Spotlight series!
| Healthy Raspberry Oatmeal Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) honey
- 6 tbsp (53g) fresh raspberries, diced
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
For more tips and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page.
{clean eating, low fat, low calorie}
Amy,
What would be a good gluten-free flour substitute for oatmeal cookies like these?
PS
These cookies look amazing, and I REALLY want to try them!! 🙂
Thanks Maggie; I really hope you like them! 🙂 If you already have a go-to GF flour blend, that should work just fine. My friend Jane at “The Heritage Cook” has a great GF flour blend here that she uses for almost everything as well. Hope that helps!
Hi-
I used coconut flour as the gluten free option but I followed every other step. They came out crumbly and are falling apart after cooling for an hour 🙁 any suggestions?
Coconut flour behaves very differently than other flours. It’s 3 times as absorbent, so you would only need to use ¼ cup in this recipe. If you used a full ¾ cup of coconut flour, that would be why your cookies were crumbly and falling apart. I hope that helps and your next batch turns out perfectly Kaitlin!
Adding an egg helps when you’re using coconut flour.
Coconut flour always absorbs more moisture than regular or GF flours.
Oh crap….I just made the same mistake. 🙁
I recommend reviewing my Oatmeal Cookie FAQ Page (it’s linked to in the Notes section underneath the Instructions) before making any substitutions in this recipe. That will definitely help with your next batch Jane! 🙂
These look absolutely amazing Amy!
Thanks Jules! 🙂
yum amy these look divine & so soft (just how i like my cookies)! i bet they taste amazing.. definitely craving an oatmeal cookie now. thanks for sharing!
Thanks Thalia! I love my cookies soft and chewy too. Crunchy cookies just aren’t quite as satisfying! 😉
Wow that is super nice of you to share your cookies – I’d bet you are the favorite customer! These look delicious, I’ve never made cookies with fresh raspberries before. Pinned to try!
Thank you Sherri, for both your sweet comment and the pin! 🙂 I hadn’t made fresh raspberry cookies before either, but since my eyes were bigger than my stomach in the produce section at the grocery store last week, I just had to try!
That is one of the sweetest stories I’ve read! Aw, he totally got you right – sweetest person ever? Um, yes! Haha, and true that, it is so much easier to just say, “I bake for a living.” Blogging is truly its own world!
I really really like fruit in my cookies. I never thought I would say that, but the raspberry oatmeal combo is so delicious! Pinned!
Aww thank you Mary Frances, but I think the sweetest person award goes to you! You comment on so many blogs, leaving thoughtful and personal notes, which takes a lot of time and is the mark of a true friend. So from the bottom of my heart, thank you for that! 🙂
I love this new installment in the continuing story of the nice TJ clerk! Can’t wait to hear what he thought about these new cookies! Well, I know what I think … GORGEOUS!!!! I want them in my belly! All of them! Now!!! 😀 Pinning!
I saw him yesterday — he loved them!! His eyes lit up when I asked and kind of rolled back a little bit when he said how good they were, which I think is the mark of a truly genuine compliment. 😉 If I had any left after giving most of the cookies to him, I’d ship you some right away! And thanks for the pin too Shelley!
Such gorgeous cookies! I’m all about raspberries lately! Yum! 🙂
Thank you so much Jocelyn! Berries in the summer are basically a requirement. 😉
These look amazing!!! I am gluten free so I substituted Pamela’s Baking Mix for the flour.
Thanks Amanda! Did Pamela’s Baking Mix work as a 1-to-1 substitution? I really hope you enjoyed the cookies!
They are very good, for being gluten free I am happy with how they turned out. The consistency/texture is always different when using gluten free ingredients. : )
Thank you so much for your feedback! I’m hoping to start baking more GF goodies, so I love hearing about what products work as well as their taste and texture. 🙂
Can I use frozen raspberries?
I haven’t tried it, but I think that would work! If your frozen raspberries are really icy and covered in lots of crystals, I’d recommend thawing them first. Too much extra liquid in the dough will make them spread like crazy in the oven! 😉 I hope you enjoy the cookies Nicole!
Can I use strawberry’s instead of raspberries?
Made these with Strawberry’s and my grandma and I pretty much ate the whole batch in one sitting!!
I’m so happy you enjoyed the cookies Rachel! You’re so sweet to share them with your grandma, and your strawberry version sounds fabulous. I definitely need to try that next! 🙂
I do not have whole wheat flour right now, but I really want to bake these. Would regular flour work as a substitute?
Yes, it should! 🙂 I’m excited to hear what you think of the cookies Amber!
These sound delicious! Is there anything you can use instead of coconut oil? Thanks
Thanks Cat! In the Notes section beneath the recipe, I included that both melted unsalted butter or melted margarine may be substituted in place of the coconut oil. 🙂 I hope you enjoy the cookies if you try them!
How silly of me! I was too distracted by the delicious looking photos to read the full recipe! I will definitely be trying these. Thanks
No worries Cat! I always forget to look through the Notes section beneath other recipes too. I get so excited by the ingredients and instructions that I forget they’re there! 😉 I really hope you enjoy the cookies!
Wow, these look fantastic! Can’t wait to bake these! One potential problem, though: I live in Luxembourg, and they haven’t discovered the wonders of vanilla extract here, yet. How crucial is this to the recipe? Can I do without the extract, or is there a delicious substitute you could suggest? Merci! xx
No vanilla extract Karrie? That’s so strange! I think the cookies will still taste fine without it, but if you had other extracts in the area (like almond, perhaps), you could try substituting those instead. Somehow I doubt that Luxembourg has those too. 😉 Do they sell vanilla paste, by chance? Or any other vanilla-like products?
Thanks for the quick response! I’m afraid they’ve only got “vanilla sugar”…orange blossom water and rose water are everywhere, interestingly enough!
You’re welcome Karrie! That’s so funny about the orange blossom and rose water. I think you should be fine without the vanilla. I’ve heard it’s really easy to make your own though! Averie from “Averie Cooks” has an awesome tutorial on her blog; it’s here if you want to check it out!
You can make your own vanilla extract with some vodka and a split vanilla bean. Let it sit for a few weeks and it smells divine and tastes amazing in baking!
Thanks for sharing your tips Lori!
Hey!
Great recipe – will be trying it out soon!
Have to ask though, would I need to melt the honey first before mixing it in?
Thanks Ashley! 🙂 Generally, honey comes as a fairly thick liquid, so no need to melt it; it’ll still mix into the batter just fine like that. I hope you enjoy the cookies!
Hi Amy,
We don’t get fresh or frozen raspberries here. However, we do get dried ones. Will that work? Should I add something to the recipe to get the same texture?
Is there any alternative fruit? All dried berries – raspberry, blueberry are really expensive. Can these be made without the fruit?
You can use whatever you’d like Avantika! Chocolate chips, raisins, any other dried fruit, fresh fruit… I’ve used dried blueberries, dried apricots, dried pineapple and coconut, and dried cherries before. It’s a really adaptable recipe, so feel free to pick your favorite mix-in! 🙂 I hope you enjoy them!
Hey, so I just made these and am eating them right now. They are super yummy, but the only issue I have is that mine turned out with the consistency of a biscuit. Now I don’t have a problem with biscuits, but I’m trying to figure out where I went wrong. These are the things that I did differently (I just can’t see how they would change that much).
I used unbleached all purpose flour instead of whole wheat, I used Mexican vanilla extract, my eggs were straight out of the fridge, and I doubled the recipe.
Ok so apparently I have a problem following directions. 🙂
What are your thoughts?
I’m glad you’re enjoying the cookies Desirae! When it comes to the texture of cookies, the usual culprit is how you measure the flour and oats. Did you lightly spoon and level them, or did you scoop straight from the containers? I’ve found that when I do the former, I end up with over 1.5 times as much, which would really dry out the cookies and give them a drier biscuit-like texture. Do you think that might’ve been the case?
I just made these! Although they’re delicious they are definitely not chewy like your photo. They’re not dry but kind of “springy” if you will. I measured all ingredients like you stated. They basically stayed in the shape I scooped them out as. I even tried flattening some. I did double the recipe so I’m wondering if that might have been the problem?
I’m really sorry about that Samantha; that must’ve been disappointing! Normally when oatmeal cookies hold their shape instead of spreading and have the texture you described, it could be due to a few factors. Adding too many oats, using old-fashioned oats instead of instant (and not running them through a food processor first), not adding enough liquid sweetener (in this case, honey), or chilling for longer than 2 hours while leaving the cookie dough uncovered can all cause those issues. I haven’t tried doubling the recipe before, so I’m not quite certain how that would affect the cookies either. Does any of this help? I want to make sure we solve this so your next batch turns out perfectly!
My cookies came out muffin-y as well. Pretty frustrated, since I’ve made two batches now that turned out exactly the same following the directions to a t. I’m not sure what I’m doing wrong.
I’m really sorry about that Niky; that must’ve been disappointing! Normally when oatmeal cookies hold their shape instead of spreading and have the texture you described, it means that there are too many dry ingredients and not enough wet. This could be due to a few factors. Adding too many oats, adding too much flour, using old-fashioned oats instead of instant (and not running them through a food processor first), not adding enough liquid sweetener (in this case, honey), or chilling for longer than 2 hours while leaving the cookie dough uncovered can all cause those issues. Does any of this help? I want to make sure we solve this so your next batch turns out perfectly!
Yes! That’s exactly how mine are. I couldn’t think how to describe the texture until I read this post. I measured the oats and flour as directed, used a room-temp egg, did not double the batch, and made no substitutions. I’m not sure what would have caused the texture to be “springy” like this, unless my expectations were off.
I was assuming they’d be like Nestle Toll House Oatmeal Scotchies (my favorite cookies!). They’re flatter and crispier on the bottom and outside, but still soft in the middle. The difference there, I think, is that they have brown sugar in them. That helps them both be crispy and gooey in the middle. I’m not sure it’s so much a problem with the recipe here, but me not reading the description closely enough. I went back afterward and found “That won’t let them crisp up too much, and they’ll still stay soft for an entire week!” I missed those key phrases the first time through.
But I did notice that in the pictures and in the video your cookies are flat across the top, while mine are still rounded mounds. Do you have any ideas why that might be?
Thanks for the recipe, and thanks in advance for your suggestions. I look forward to trying this recipe again! 🙂
I’m sorry the cookies didn’t turn out how you expected Amanda; that must have been disappointing. These cookies are not meant to be crisp at all, just soft and chewy. If the cookies were rounded mounds and springy/cakey, that could be due to a few things. Too many dry ingredients in the cookie dough, especially oats, would lead to that issue since oats are like little sponges and soak up lots of liquid. Even when measuring them with the spoon-and-level method, be sure to use a really light hand! Also, if the cookie dough was chilled or baked for too long, that would lead to the springy/cakey texture. If you watch my video, that’ll show you what the texture of the cookie dough should be before baking. If your cookie dough is stiffer than the video, then you’ll need to flatten the cookie dough to about half its height so the cookies don’t stay as rounded mounds. The amount of juice in the raspberries will also influence whether the cookies spread in the oven. More juice = more liquid = more spreading. I hope that helps and your next batch turns out perfectly! 🙂
You’re probably right. I bet it was the amount of juice in the raspberries. I was so afraid they’d be runny that I probably didn’t put enough in. Do you measure the whole raspberries or chop them and then measure? I measured first so that I’d err on the side of fewer berries. That was probably my problem.
I measured the whole berries as well Amanda, but since some raspberries are firmer while others are juicier, that could affect the measurement. It’s okay to err on the side of too many for these cookies! 🙂 I hope that helps for your next batch!
Thank u!! It was an amazing recipe..I liked the way you explained it! I’ve tried this recipe and it was amazing and healthy..looking forward for your new recipes 🙂
I’m so glad you enjoyed the cookies, and I’m looking forward to hearing about what else you try! 🙂
oh my goodness gracious, I now have a new favorite cookie recipe!!
(Umm, I have to admit that I licked the spatula all clean!)
Thanks so much for this beautiful recipe!!
xxx, Alli
I’m so glad you enjoyed the cookies Alli! I always lick the spatula too… No shame. 😉
Is there a substitute for honey you would recommend?
I’d recommend agave or pure maple syrup Susan. They’re both liquid sweeteners as well, so they’ll behave similarly. Try to stay away from solid sweeteners like granulated or brown sugar because the cookies won’t be as moist. I’d love to hear what you hear of them if you try them!
On the photography note, please please please consider posting pictures of the dough or at least one of the making process. There are tens of pictures of baked cookies and despite your detailed description of how the dough texture must be just right and the proportions of flour exactly correct, there’s not one picture of the process?? Why? It’s very confusing and an oversight on your part I think. Hope mine are aok now! They’re currently in the oven…
I also see that many others have had this problem too! Re dough consistency… You have a camera- help us all out!
Thanks for your feedback Jenny! Process photographs are very time-consuming, which is why I rarely include them. I hope your cookies turned out beautifully!
If i dont have fresh raspberries can i use frozen? Do i need to let them thaw first?
Yes Yael, you can definitely use frozen! I’ve done it both ways, and the only noticeable difference is that the thawed raspberries don’t bleed or stain the cookie dough as much. I’d love to hear what you think of the cookies if you try them!
I was so excited to try this recipe but… sigh… my cookies came out green in the middle [insert “ew” face]. I’m no master baker, but I can generally follow a recipe and not have it turn strange colors. Any idea why this may have happened? I also had the biscuit texture issue although I tried to measure as you described. I want to try the recipe again, the pictures look so amazing. I just have to get it right!
I’m so sorry about that Megan; that must have been disappointing! I’ve never seen cookies turn out green before, but I’m wondering if it had something to do with the raspberries you used. Were they completely fresh and without mold? And was the mixing bowl completely clean? So strange! Make sure the oats aren’t packed into the measuring cup, and don’t over-chill the cookie dough. I included a link to my video that shows the texture of what the cookie dough should look like right before baking. If yours is thicker, you’re more likely to end up with biscuit-like cookies. I hope that helps!
Hey Amy – I’m excited that I stumbled upon this recipe and am planning to make these cookies today! Just a quick question first – do you know if rice malt syrup would be a suitable substitute for honey? I’m assuming it will be seeing as I have used it in baking before to replace honey. Let me know! 🙂 x
I haven’t worked with rice malt syrup before Phoebe, but if you’ve had success substituting it for honey before, I’m guessing it’ll work just fine in these cookies. I can’t wait to hear what you think of them!
Is there anything you can substitute for the coconut oil? I have a coconut allergy 🙁
Yes Tammy! I included substitutions for the coconut oil in the Notes section beneath the recipe. 🙂 Both melted butter and melted margarine would work too.
I am wondering if I could use homemade oat flour for these rather than a gluten free flour. I don’t typically keep gluten free flour around because I’ve never found one I like all that much.
I haven’t tried it before Ambra, but I think that should work. I hope you enjoy the cookies!
I only have regular rolled oats. Is there something I can do to make this recipe work?
Yes! Measure out the same amount of old-fashioned oats, add them to a food processor, and pulse 7-10 times. I hope you enjoy the cookies Ariana!
Hello, i was wondering if i could add protein powder in this recipe to make it high in protein but lesser carbs and fat. please advise. thanks!
I haven’t tried protein powder in these cookies before Kae, but I actually have a protein powder cookie recipe coming later this week that’s much lower in carbs! 🙂
Hello just wanted to say I’m a first time baker and decided to make these cookies as my first time trial, and well these are AMAZING! They taste great easy to make and best of all a healthy treat for my kids! Thank you so much for sharing I’m just about to make another batch this afternoon so again thank you for making my first time easy to follow and supper yummy too lol
I’m so glad you and your kids enjoyed the cookies Shawna! I’m really touched that you want to make another batch again so soon. Your kids have the best mother to bake them homemade treats! I hope all of your baking turns out just as well in the future too! 🙂
These were pretty and good, but I can really taste the honey more than anything. I followed the recipe to a T but added some chocolate chips. Any suggestions to lessen the honey taste?
I’m sorry about the honey taste Michelle; that must have been disappointing. I’d suggest switching to agave or ½ cup of brown sugar (or coconut sugar) + 4 tablespoons of milk. Neither of those have quite the same aftertaste as honey. 🙂
I just made these cookies last week, and they are delicious! At first I was a little disappointed by how small they were for each serving, because I’m dieting and have a huge sweet tooth, but these are so satisfying! I’ve shared with four of my GUY friends and they all approved (although my boyfriend asked me to add a little more honey to his next time lol). Thanks for sharing! I look forward to making more of your recipes! 🙂
I’m glad you enjoyed the cookies Jessica! I’m really touched that they were guy-approved, and I can’t wait to hear what recipes you try next!
These cookies look good. I’m looking forward to trying them. I was just wondering, why not just list the measurements in weight instead of linking to a lengthy explanation of how to measure properly? I like baking with recipes in weights because I can scoop however I want, and I often skip the measuring cups altogether. The scale doesn’t lie 😉 (Which is why I need these cookies lol.)
Thanks Alyssa! Not everyone owns a kitchen scale, especially here in the US, so I like to a detailed description so anyone can make these recipes. 🙂 Shortly after I made these particular cookies, I started adding weights to my recipes, so this version has the weights if you need them. I hope you enjoy the cookies!
These look great! I’m going to try making these today. I wonder if you added white chocolate chips to them if they would be even better? I guess that would kind of defeat the purpose of making healthy cookies though. Well here it goes!
I’m sure adding white chocolate chips would make them even better Liz! Besides, being healthy is all about moderation anyway. 😉 I hope you enjoy the cookies!
I love this recipe is similar to one that my grandma used to make, thank you very much for sharing and inspiring me 🙂
My pleasure Nicole; I really hope you enjoy them!
looking forward to trying them but…..I am allergic to coconut-any suggestions for substitution? or can I just use veg or canola oil? Thanx 🙂
I’d recommend using unsalted butter and melting it just like the coconut oil. I hope you enjoy the cookies Gail! 🙂
Thanks so much. Just made these for my meal prep lunches. Couldn’t wait… had to try a few 🙂
My pleasure Nikki, and I really hope you enjoyed them!
I don’t bake often, but these raspberry oat cookies look fantastic, so it’s time to get out my cookie sheets and mixing bowls.
Thanks for your kind words and sharing my cookies on social media Kristi! I really hope you enjoy the cookies if you try them!
Hi. I would like to make this for my daughter’s special day at school for snacks.
I’d like to make it into a shape of fish using a cookie cutter.
How do you suggest i make it into a fish shape?
Should I just make a big flat sheet of cookie and cut it into a shape using a cookie cutter?
I’ve baked twice in my life. So I pretty much know nothing about baking.
I’d appreciate your advice.
Thanks.
You’re so sweet to want to bake these for your daughter Moon! Since this recipe wasn’t designed to be a roll-out/cut-out type of cookie, I’d suggest doing something similar to what you suggested. Lightly coat a 9″-square baking pan with nonstick cooking spray, and press the cookie dough across the bottom using a spatula. (You can skip the chilling step if baking them like this!) Bake at 325°F, and check on the pan after about 15 minutes. They may need more time, but they’ll be done when the center of the pan just feels slightly gooey. Let them cool completely to room temperature in the pan before cutting with your fish cookie cutter. I’d love to hear how that turns out for you!
I tried these today with strawberries+almonds instead of raspberries! They turned out perfectly 🙂 (Gluten-free as well!)
I’m so glad you enjoyed the cookies Kayla!
I had the same issue as some others, followed recipe but came out springy and like a biscuit. 🙁
I’m sorry the cookies didn’t turn out for you Shelley; that must have been disappointing. Like with the other commenters, the cookie dough probably contained too much flour or oats. Both of these will dry out the cookies and give them a cakey texture. Both ingredients should be measured with a light hand using the spoon-and-level method. I’ve found that if I directly scoop either from the container, I end up with 1.5 times as much, which would definitely cause the issues that you experienced. Overbaking the cookies will also result in a dry, cakey texture, so be sure that your oven doesn’t run hot and you remove the cookies from the oven after no more than 15 minutes. Hopefully your next batch turns out perfectly!
If you accidentally make your cookies too dry, the easiest way to fix that is to put a couple pieces of bread in the container with the cookies.. it’ll moisten them up in no time!
That’s a great tip — thanks for sharing Loren!
Hi, i’m a new baker and would love to try this recipe. I’ve read the FQ page (this helps a lot!! ) but still not sure for the oat I have the quick cooking oat but it’s an Irish type and also have a rolled fashion one. Is it ok to use the irish type.? I try to find a wayto use up this quick oats and would be in heaven if they work in this recipe !! Thanks :)))
I’m glad you found the FAQ page helpful! I haven’t had any experience with the Irish type in this recipe, but I know that the old-fashioned rolled kind will work. You’ll have to pulse them in the food processor until they’re about half of their original size, but they’ll work just fine in the recipe once you do that. I really hope you enjoy the cookies!
Thank you for this! I was looking for a recipe to take on vacation that I wouldn’t feel guilty for the kids to snack on. I added some dark chocolate chunks and almond slices, subbed in some almond flour for extra protein (1/4 cup) and used half butter /half coconut oil. Even my fiancée who hates fruit ate these!
That’s quite a compliment coming from your fiancée Rachel — thank you so much for sharing that with me! I love the sound of your modifications too. Have a wonderful vacation!
I picked up some raspberries on sale on Monday, leaving me in a desperate scramble to find some way to use them before they went bad. I didn’t have a lot, though, so a lot of the recipes out there were of no use to me. I ended up with the PERFECT amount for these cookies (a few overly-squishy ones had to be consumed, resulting in perfection) despite worrying that I wouldn’t have enough. These are the first cookies I’ve made since… I don’t even know when. Certainly since I buckled down to learn how to cook healthfully! They turned out amazing! I ended up having to put 3 of the 15 cookies on a separate sheet for fear of them all baking together (a few still touched edges, a problem easily rectified). My boyfriend can’t have dairy, and thus no normal buttery cookie, so these are just tops. 🙂 Thanks for providing the recipe!
I’m so glad you enjoyed the cookies! I’m really touched that this was the first cookie recipe you’ve tried in a long time; it means a lot to me. That’s really kind of you to share with your boyfriend and make something he can enjoy too! 🙂
He has a lot of issues when it comes to food, which leads him to eat a lot of very specific processed foods. I’m eager to find healthy stuff he’s able to eat and enjoy and that might even improve his health. I’m very thankful for the food bloggers like yourself that provide me the tools to that end! <3
That sounds really difficult for him! You’re really thoughtful to try to help find healthier options. I hope you find more recipes that the two of you enjoy!
I want to make these but have no honey. Can I substitute Karo syrup do you think?
Thank you!
I would recommend against Karo syrup, but I have a list of acceptable substitutions here! (You can also access this page by clicking the link that reads “Oatmeal Cookie FAQ + Video Page” in the Notes section beneath the recipe.) I hope you enjoy the cookies Carole!
just made these and they were sooooo delicious!! They are a bit dangerous, actually…couldn’t quit eating them 8| 🙂
I’m so glad you enjoyed the cookies! “Dangerous” is my all-time favorite compliment! 😉
I’m vegan. Do you think Flax egg and agave would substitute well for the egg and honey?
Yes, the agave will definitely work! I don’t have very much experience with flax “eggs.” However, I do know that Ener-G works perfectly as an egg substitute in this recipe, so I think a flax “egg” should work as well. I hope you enjoy the cookies Toni!
Did it work with flax eggs?
Hi. Thank you for sharing your recipe! After having the batter chilled for 30 minutes, I noticed it turned into a greyish color. Did this come from the oxidation of the raspberries? I really appreciated your input. Thanks!
Yes, you’re correct about the color change. That shouldn’t affect the taste of the finished cookies. I hope you enjoy them Anna! 🙂
Hi Amy! Can I use use old fashion rolled oats instead of instant oat? A can I take almonds and process them until they are a flour like consistency and use them as the whole wheat flour??
I answer both of these questions on my Oatmeal Cookie FAQ page, which is also linked to in the Notes section beneath the recipe. 🙂 I hope you enjoy the cookies!
Seriously so amazing! Made these this morning and I may have to make a few batches to satisfy the toddler and hubby. I know they probably don’t last long but I’m prepping snacks for when this next baby comes, do you they’d freeze well?
I’m so glad you enjoyed the cookies Kelly! Yes, these cookies freeze really well; they should last for at least 3 months, if not up to 6, in the freezer. And congratulations on your new baby, too! 🙂
Does anyone know what containers this would be for 21 day fix?
They are great. Though I made one mistake… I replaced the egg with half a banana. They turned out great, only a tad too sweet for me. I will reduce the amount of honey next time.
Big thanks for sharing lovely cookie ideas!
I’m glad you enjoyed the cookies Agnes! 🙂
I can’t even begin to explain how I feel right now! Without ever hearing that oatmeal raspberry cookies were a thing, I dreamt of them a month or two ago and have not been able to stop thinking about the light pink flecks, the sweet smell, and the mouth watering taste I imagined those glorious looking pieces of heaven to have. I was half heart broken this morning when I finally decided to see if they were a thing and discovered they would not be my delectable creations, but also very excited to see that they can be made without having to try a thousand different recipes!
Yours look by FAR the most promising that I’ve stumbled across and I am incredibly excited to make them and experience their taste and smell for real!
I really hope you enjoy the cookies Phanie! 🙂
Awesome! I didn’t have any difficulty in making these cookies and they are great!
I’m so glad you enjoyed the cookies Christina!
Soooo just for anyone who makes it this far down in the comments, who wants to try this recipe, and who is a baking idiot like myself, let me just tell you.
I made this recipe twice. The first time was great! The second, not so great. But here’s why: I used steel cut oats that were… I guess… old fashioned… you know, the ones that don’t even look like typical oats? Anyway, I realized too late that I’d used these rolled oats last time (aka they look like oats and are instant). The cookies are still edible- and fairly tasty… they’re just a weird type of crunchy/chewy that you might experience when eating steel cut oats raw-ish. There you go. Totally my fault.
Note: I know that people say you can just run the old fashioned oats through the food processor and pulse it 7-10 times, but I’m pretty sure I would still like these cookies best with the regular instant oats she recommends.
I’m glad the cookies turned out for you the first time Haylie! I appreciate you sharing your second experience as well. Steel-cut oats are actually different than old-fashioned rolled oats (yes, there are 3 main types of oats — who knew there could be so many?! 🙂 ), and it’s basically not possible to create your own “instant” oats from steel-cut oats. Hopefully you’re able to get regular instant or old-fashioned oats before you bake these cookies again!
Hi Amy,
Can I add nuts to this recipe, like walnuts ? Will it make it dry ?
Thanks
Yes, you can easily add nuts to the cookie dough, and they shouldn’t change the texture. I’m excited to hear what you think of the cookies Denise! 🙂
Hey There!
I am on a pancreatitis diet and cant have oil or butter, is there something i can substitute for? these look so amazing and with limited options im dying for something sweet!
That sounds difficult Tiffani — I’d be dying for something sweet if I were you, too! The cookies do need some source of fat in order to have a really chewy texture, so without fat, they’ll turn out more on the cakey side. You can substitute 3-4 tablespoons of unsweetened applesauce or mashed banana (the cookies will taste like banana, if you use the latter option!) for the butter/coconut oil and egg yolks. (If you can’t have egg whites, you’ll need to add another 2-3 tablespoons more.) I’d love to hear how that turns out for you!
Made them last night. I had some this morning. The texture was weird because I didn’t have the right oats, but the taste was good! I’ll make it again and try your other recipes.
I’m glad you enjoyed the flavor Zehra! I’d love to hear how the cookies turn out when you’re able to find the correct oats, and I’m excited to hear what recipe you try next! 🙂
I changed it to 5 stars because I received compliments. I added slivered almonds into the recipe, too. It came out just right. And I’m happy that this was healthy. Yes, I will share what I try next.
Wonderful — I’m so happy to hear that Zehra! 🙂
So I have made these twice. The first time was tastes but they weren’t right. This second time they are also tastes and I measured ingredients in grams and they are still semi dry. The don’t seem to have the same chewey texture that your photos have. They are a lot closer than before but seem to still be dry. What could I be doing? Thanks!!
Oh no! Let’s work together to figure out what happened Samantha so you get chewy cookies next time! 🙂 Did you make any substitutions to the recipe? And did you read my Oatmeal Cookie FAQ page and watch the videos there too? (It’s also linked to in the Notes section under the Instructions!) Those videos, especially the last three, show the texture of the cookie dough at each stage of the recipe, which should really help!
Can I freeze the cookies if I make extra? Thanks
Yes, definitely!! These freeze really well. I actually have some in my freezer right now! 🙂 I can’t wait to hear what you think of the cookies Clara!
I made those cookies for some friends today and everybody loved them, thanks for the great recipe😊 This is the fourth variation of the cookie recipe, I have tried the apple pie one, the carrot cake and the raisin one, I loved all of those😊
Katja x
I’m truly touched that you’ve made four of my oatmeal cookie recipes, and that also means a lot to me that everyone enjoyed them Katja! Thank you for sharing that with me! 🙂
Made these this afternoon. My dad has a huge sweet tooth but is diabetic, and our whole family is trying low fat/ low calorie in support. These are a hit! I replaced the butter/oil with unsweetened applesauce to cut down the fat, and diced apples instead of raspberries. Perfect for the season! Will definitely make again!
I’m so glad you and your family enjoyed the cookies Mary! That means a lot to me that you’d make them again! 🙂
This may be a dumb question, but how do you measure 6T of raspberries before dicing? I can maybe awkwardly fit 2raspberries in a tablespoon cavity at most, and that just st doesn’t seem right at all.
That’s not a dumb question at all Ulysses! I use a kitchen scale to measure the raspberries, so no awkward squishing. 🙂 You can also use a ¼ cup measuring cup and add enough raspberries until they’ve made a small mound over the top (aka a “generous” ¼ cup). That should be about the same as 6 tablespoons. I can’t wait to hear what you think of the cookies!
Hey 🙂
Do you think I can substitue the raspberries with some frozen blueberries? 🙂
Frozen and completely thawed blueberries would work Alisa! 🙂 I can’t wait to hear what you think of the cookies!
These cookies are so creative! I would love to try these out! I prefer a slighty crunchy cookie that can be broken apart. Do you know how could I get that texture with these cookie?
I really appreciate your interest in my recipe Kaitlyn! This recipe was specifically designed for soft and chewy cookies. If you flatten the cookie dough with a spatula and bake them longer, you may be able to get them to be firmer, but I can’t guarantee that they’ll have an overly crunchy texture since I haven’t tried it myself. I’d love to hear what you think of them if you try them!
Hi Amy,
I want to try these for my son’s preschool Valentine party. I want to get them to be in a heart shape. Given how they spread and are soft do you suggest I cut out the hearts after they are done? Thank you!
Yes! Cutting them after baking is best. 🙂 I can’t wait to hear what you think of them Aaryn!
So, I just wanted to start off saying that I don’t actually like oatmeal raisin cookies. Maybe I ate too many of them as a kid, who knows, but usually they’re on the last of my cookie list.
However, I’ve been trying to find more sweet recipes that I can eat while staying low calorie, because sweet things seem to be the one thing I can’t give up. And then I figured, hey, maybe it’ll be different with raspberries instead of raisins. I already have a friend who eats all of my baked goods, and he volunteered to be my taste test.
Holy shit. These cookies are so good, I had to keep myself from eating all of them so that my friend could try them too. They are definitely going into my recipe book, and I’ve already shared it with all my dieting friends.
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I’m truly honored that you’d give my oatmeal cookie recipe a try, especially since you aren’t usually a fan of oatmeal cookies, and that means SO much to me that you loved these! Thank you so much for your kind words about these cookies — and for sharing my recipe with your dieting friends too!! 🙂 If you’re interested, I have quite a few more oatmeal cookie recipes very similar to these here, if you’re up for trying new flavors (that don’t involve raisins)!
Hi Amy, I am looking to make these cookies for a friend and only have frozen raspberries. Will this affect the recipe?
P.S The biscuits look great.
Thanks Taylor! If you thaw your raspberries and pat them dry to remove excess moisture, that will be fine. 🙂 I can’t wait to hear what you and your friend think of these cookies!
Thanks Amy, my friend loved them. Will be making them again. Yum!!
That means a lot to me Taylor — thank you!! 🙂
Hi, can I use rolled oats for this recipe? I don’t have any instant oats to hand. Or are rolled oats and instant oats the same thing?! Many thanks.
I really appreciate your interest in my recipe Aisha! Rolled oats and old-fashioned (not instant!) oats are the same thing. I’ve actually covered how to adopt this recipe for rolled/old-fashioned oats in the Notes section underneath the Instructions. 🙂 I can’t wait to hear what you think of these cookies!
What is the calorie content of each cookie?
The full nutrition info is included underneath the recipe! 🙂 I can’t wait to hear what you think of these cookies Lauren!