Oatmeal Raspberry and White Chocolate Cookies

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Whenever I collect my children from school, they ask me, ‘what snack have you got, Mum?’

This is before I have had a chance to say ‘hello, how was your day?’

Don’t get me wrong, I know they eat very well at school with a hot school meal at midday and appropriate snacks either side, but the bottom line is, they come out of school ravenous! Yes, they have a long day as their after school sports activities are incorporated within the school day (which is great, saves me more ‘ferrying’ and car journeys) but they are tired and they are hungry.

Anyway, they do need to eat something between leaving school, waiting for an older sibling to finish, travelling home in the traffic, unloading the car of bags, coming in, me heating/finishing the dinner preparation and plating it up

rapsberry cookies (1 of 1)

There is indeed a fine balance between giving your a child a ‘tide-me-over’ snack, and over filling them so that they won’t eat their supper. I have tried various snacks, biscuits, crackers, fruit, bread etc. and with some of these options I am repeatedly asked, ‘What else can I have? What else can I have?’…They just don’t do the job.

So my thought process with this cookie was…porridge oats – a little filling and enough to give them some energy until dinner time, white chocolate chunks – just a little sweet, chocolate fix and the raspberries – well, as these are in ‘season’, they are in abundance at the supermarket and more importantly, a great flavour combination.

These cookies are incredibly quick and easy to bake. No chilling and waiting times here. In fact, I was undecided whether to put the raspberries on the top of the dough, or fold it into the dough, so I tried both ways, as you can see from the photos. Do whatever suits you. They taste great. They are chewy and moist and unlike other snacks, or biscuits, with porridge oats which I think can be a bit dry and unappetising.

raspberry cookie 2 (1 of 1)

 Did these cookies ‘tick all the boxes’? Well, put it this way. The cookies were consumed and complimented; we travelled home from school; we unloaded the car; I served up the dinner, all in radio silence. The children cleared their dinner plates. What can I say?… Bliss!

raspberry cookie 3 (1 of 2)

A little update (September 2016). I make these cookies fairly frequently and I would suggest that as the recipe makes quite a large batch, try freezing half the dough, with the fruit and bake when you need them. Also, turn the trays half way through the bake and push the fruit further into the cookie. I now prefer to drizzle the white chocolate over the baked cookie, instead of adding chunks to the dough. Makes for a prettier cookie, don’t you think…?

Source: Adapted from ‘The Silver Palate Cookbook’ by Julee Rosso & Sheila Lukins, with Michael McLaughlin

Oatmeal Raspberry and White Chocolate Cookies

Serving Size: Makes approximately 20 Cookies


  • 170g unsalted butter, softened
  • 120g granulated sugar
  • 200g Demerara sugar
  • 1 large egg
  • 2 tbsp. water
  • 1/2 teaspoon vanilla paste, or 1 teaspoon vanilla extract
  • 100g plain flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 290g porridge oats
  • 200g fresh raspberries (blueberries or blackberries)
  • 100g white chocolate chunks, or chopped


  1. Preheat the oven to 180 degrees C.
  2. Prepare two baking trays with baking parchment.
  3. Cream together the butter and both sugars until light and fluffy. Add the egg and beat. Add the water and vanilla paste/extract and mix thoroughly.
  4. In a separate bowl, sift the flour, baking powder and salt together. Add to the egg and sugar mixture and combine thoroughly. Add the oats and mix together. Fold in the chopped chocolate or chocolate chunks. (Alternatively, drizzle the white chocolate over the cookies, once baked).
  5. Either, cut the raspberries in half and gently fold into the mixture, without mashing them too much. Spoon the dough with an ice cream scoop and roughly roll into a ball shape and space equally on the baking tray. With the back of a spoon, slightly flatten to cookie dough.
  6. Or, Spoon the dough with an ice cream scoop and roughly roll into a ball shape. Space equally on a baking tray. Flatten the dough slightly with the back of a spoon and then place a couple of whole raspberries onto the dough.
  7. Bake for about 20 minutes, turning the trays have way through the bake, until golden in colour around the edge.
  8. Leave to harden slightly on the tray and then transfer to a wire rack to cool thoroughly. Store in an airtight container.


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