Servings: 11 cookies
Raspberry Chocolate Oatmeal Cookies Recipe
These chewy raspberry chocolate oatmeal cookies are filled with tart raspberries and rich dark chocolate chunks. Toasted rolled oats add a nice texture to the cookies, while miso and soy sauce add depth of flavor. The cookies are kid tested and Mama Lin approved!Recipe loosely adapted from Amy Ho’s mini egg crackle cookie recipe.
Equipment
- large cookie scoop (affiliate link)
- large sheet pan or cookie sheets (affiliate link)
- stand mixer
Ingredients
- 3/4 cup (85g) rolled oats
- 1 cup (25g) freeze-dried raspberries, (see note 1)
- 1 3/4 cup + 2 tablespoons (220g) all-purpose flour, measured with spoon-and-sweep method
- 3/4 teaspoon (4g) baking powder
- 1/2 teaspoon (3g) baking soda
- 10 tablespoons (140g) unsalted butter, at room temperature
- 2 tablespoons (40g) white miso, (sodium content varies across brands, see note 2)
- 2/3 cup (132g) dark brown sugar, lightly packed
- 1/2 cup (100g) granulated white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon soy sauce, NOT dark soy sauce
- 4 ounces (117g) bittersweet chocolate, roughly chopped (see note 3)
Instructions
- Preheat the oven to 350ºF (175ºC) and position an oven rack to the center position. Line 2 large baking sheets with parchment paper.
- Spread the oats over a quarter baking sheet or a large pan and toast them for 9 to 10 minutes (see note 4). Let the oats cool as you prepare the dough.
- Roughly crush the freeze-dried raspberries with your fingers or a mortar and pestle and then set aside.
- In a bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set the bowl aside.
- In the bowl of a stand mixer, add the butter, miso, brown sugar, and granulated sugar. Beat on medium-low speed for about 3 minutes, until the mixture is very light and sticking to the sides of the bowl.
- Scrape down the sides of the bowl. Add the egg, vanilla, and soy sauce, and mix on low until everything is incorporated, about 30 seconds. Scrape down the sides of the bowl again.
- Add the flour mixture all at once and mix on low speed until just incorporated, about 15 seconds.
- Set aside 22 to 25 larger chunks of chocolate. You’ll press them onto the shaped cookie dough later.
- Add the rest of the chocolate, toasted oats, and crushed raspberries. Mix on low speed until everything is incorporated, about 20 to 30 seconds. To ensure that all the add-ins have been incorporated thoroughly, use a silicone spatula to scrape the bottom of the bowl and fold the dough a few times.
- Grab a large ice cream/cookie scoop (see note 5) to scoop out a portion of cookie dough, using a knife or spatula to level off the top of the cookie scoop. Transfer to the lined baking sheets. There should be enough dough to make about 11 cookies.
- Press 2 to 3 chocolate chunks over each ball of cookie dough. Bake the cookies one sheet at a time, for 12 to 14 minutes, until the edges are lightly golden. Make sure to rotate the pans halfway through baking to ensure even browning.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. The cookies are very soft when the first come out of the oven, so make sure they cool slightly before transferring to a cooling rack. Store any leftover chocolate chip cookies in an airtight container for up to 4 to 5 days.
Notes
- Substitutions: If you can't find freeze-dried raspberries, you can use freeze dried strawberries. The flavor profile will be different, but the texture will be similar. You can also use frozen raspberries, though I don't like the taste or texture of the cookies as much (frozen berries add moisture to the cookie dough). Use 2/3 cup (75g) of frozen berries, so you don't introduce too much moisture into the cookies. Break any large clumps of berries with your fingers.
- Miso: I used this white miso produced by Miso Master. They also sell a “sweet white miso,” which contains slightly less sodium and will work for this raspberry chocolate oatmeal cookie recipe. If you are using another brand of miso, use enough miso that will yield about 1240mg of sodium. I’m sorry that you may need to bust out a calculator to figure this out.
- Chocolate: I prefer to use 70% bittersweet chocolate bars, but feel free to use semi-sweet chocolate or chocolate chips.
- Toasting Oats: Toasting the oats isn’t necessary, but I did so to give the oats more texture and to draw out their aroma a bit more.
- Cookie Scoop: To shape the cookie dough, I used a large #16 ice cream/cookie scoop. If you don’t own a large cookie scoop, use a 1/3 cup measuring cup to shape the cookie dough. Make sure not to pack the dough into the measuring cup too tightly because the dough will be difficult to release.
- Making the Dough Ahead: If you are not ready to bake the cookies immediately, transfer them to a container and refrigerate for up to 2 days. If you want to freeze the cookie dough, use a large cookie scoop to measure out the portions of dough. Then, transfer the cookie dough to a lined baking sheet. Once frozen, transfer the dough to a freezer bag. Because these cookies are large, I recommend letting the frozen dough sit on the counter for 30 to 45 minutes before baking. Also, add another minute or two to the cooking time.
Nutrition
Serving: 1cookie | Calories: 354kcal | Carbohydrates: 49g | Protein: 4.9g | Fat: 15g | Saturated Fat: 9.3g | Cholesterol: 45mg | Sodium: 106mg | Fiber: 3.9g | Sugar: 24.9g
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