Raspberry Chocolate Chip Oat Cookies

Prep Time: 20 mins | Cook Time: 12 mins | Course: Dessert | Yield: 3 dozen

Raspberry chocolate chip and oatmeal cookies are a delicious and perfect treat. The tart with the chocolate and nubbly oats are the perfect combination. I believe fresh raspberries are a must as frozen raspberries would have extra moisture. Sprinkle with some flaky sea salt for an extra delicious, over-the-top cookie. Inspired by optimal recipes on Facebook https://optimalrecipes.com/raspberry-chocolate-chip.../ 

1 cup butter, softened 

1 cup sugar 

1 cup brown sugar 

2 eggs 

½ Tbsp vanilla 

2 ½ cups flour

1 cup rolled oats

1 tsp baking soda 

½ tsp baking powder 

½ tsp salt 

10 oz dark chocolate chips 

1 cup fresh raspberries 

Flaky sea salt such as Fleur De Sel, optional

In a stand mixer, cream butter, sugar, and brown sugar together for about 3 minutes. When the batter is light and fluffy, mix in eggs, and vanilla. Scrape down the bowl and mix again. In another mixing bowl, whisk flour, oats, baking soda, baking powder, and salt together. Pour over the top of the butter batter. Top with chocolate chips. Turn the mixer on low and mix to incorporate. Remove the mixing bowl and fold in raspberries with a rubber scraper. Drop cookie dough by tablespoonfuls or with a tablespoon-size cookie scoop, and sprinkle with sea salt if desired. Chill cookie dough balls for half an hour before baking. Preheat oven to 375*, 15 minutes before you are ready to bake. Bake for 10-13 minutes. The cookies will be a medium shade of golden. You could also freeze the dough balls on a baking sheet, and then transfer them to a ziplock bag until ready to bake; there is no need to thaw them first.