Pumpkin Pie with Maple Whipped Cream

Oatmeal cookies with raspberries & white chocolate

white chocolate and raspberry cookies

A few months back our little family visited a café and I bought a few cookies for dessert, just because they were on display rights by the cash register. I’m an easy target that way. Anyway, they were so good that I wanted to recreate them.

I love a nice and chewy cookie, so I decided to go with an oatmeal cookie. I’m pretty happy with the result and will definitely bake them again soon for the holiday. And then I’ll add more of all the spices so they will be packed with holiday flavor.

This batch makes about 30 small cookies.

oatmeal cookies with white chocolate and raspberries


170 g butter, room temperature

200 g muscovado sugar

115 g sugar

1 tsp baking powder

¼ tsp baking soda

1 tsp cinnamon

¼ tsp ground nutmeg

2 eggs

1 vanilla bean

200 g flour

180 g oatmeal

50 g white chocolate, chopped

4 tbsp freeze dried raspberries


Whisk butter to soften it up a bit.

Add sugar, muscovado sugar, baking powder, baking soda, cinnamon, nutmeg and seeds from the vanilla bean. Whisk until well combined.

Add the eggs one at a time.

Now add the flour either with an electric mixer or by hand to combine the dough.

Add the oatmeal.

Finally add the chopped chocolate and freeze dried raspberries. Stir until well incorporated.

Wrap the dough tightly in plastic wrap and place in the refrigerator for 1 hour or up to 2 days.

Pre heat the oven to 190 degrees C

Drop by teaspoonfuls onto greaseproof paper and bake for 10-12 minutes, or until the edges are just golden.

oatmeal cookies with white chocolate and freeze dried raspberries


oatmeal cookies



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Pumpkin Pie with Maple Whipped Cream