Strawberry White Chocolate Oatmeal Cookies are a delicious cookie with the perfect amount of strawberry flavor, ready in under 30 minutes!
If you’re looking for a Cookie Recipe that has a fun twist on traditional Oatmeal Cookies, these Strawberry White Chocolate Oatmeal Cookies are chewy and rich, but they’re also a lighter cookie recipe so you won’t feel guilty after having one…or two…okay fine, 3.
STRAWBERRY WHITE CHOCOLATE OATMEAL COOKIES
While the freeze-dried strawberries are a perfect element in these cookies, a great thing about this recipe is that you can also substitute any other freeze dried fruit flavor you may already have at home. While you can sub out the white chocolate in this recipe for a milk or semi-sweet chocolate, those stronger chocolate flavors would probably overwhelm the flavor of the freeze dried fruit.
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These cookies are a perfect summer dessert but they’re also very welcome at parties or especially at holiday cookie exchanges. The color in these cookies gives them a striking presentation that will impress party guests or other recipients.
How to make PICTURE-PERFECT COOKIES:
If you make the cookies as directed in the recipe, you may find that most of the chocolate chips and strawberry chunks are submerged inside the cookie, resulting in a cookie that, while delicious, doesn’t look quite as striking as you’d hoped. Don’t worry, with a little extra effort, you can fix that!
The trick is to set aside about a third of the chopped strawberries and white chocolate chips and roll the cookie dough balls in them to coat the outside. Make sure to form the dough balls and then refrigerate or freeze for 10-15 minutes to make sure they’ll hold shape while rolling in the additional ingredients.
Using this technique, you’ll make cookies that come out looking so good that seeing them might even be as good an experience as eating them! (This assumes your cookie eating guest is able to pause long enough to look at the cookie before eating it, which may be difficult given their amazing aroma!)
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Tips for making Strawberry White Chocolate Oatmeal Cookies
- Keep the butter out to soften at room temperature for an hour or more before mixing. If you use melted butter, the dough will spread and flatten. On the other hand, if you use butter that’s straight out of the refrigerator and it’s too cold, it won’t cream and form air pockets. Air pockets are key to making light and fluffy cookies.
- Bake the cookies until the edges are set and slightly browned if you want them to be perfectly chewy.
- Store the cookies in an airtight container with a slice of bread to keep the cookies moist for days.
VARIATIONS ON STRAWBERRY WHITE CHOCOLATE OATMEAL COOKIES
- Baking Chips: While semisweet or milk chocolate chips may overwhelm the strawberry flavor in the cookies, you could definitely try a milder flavor of baking chip like caramel or butterscotch.
- Fruit: Swap out the dried strawberries with other dried fruits such as blueberry, banana, raspberry, or even try different combinations.
- Nuts: While there’s already a lot going on in these cookies, you could definitely try adding some crunch to the texture by adding a half cup of chopped peanuts or walnuts.
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HOW TO STORE STRAWBERRY WHITE CHOCOLATE OATMEAL COOKIES
- Serve: Keep cookies in an airtight container at room temperature for up to 3 days.
- Store: Again in an airtight container or ziplock bag, you can store your cookies in the fridge for up to a week. Microwave a cookie from the fridge for about 15 seconds to get it chewy again.
- Freeze: Freeze your cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for an hour before transferring to a freezer bag.
- 3/4 cup flour
- 1 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar , packed
- 1/4 cup butter , softened
- 2 teaspoons vanilla extract
- 1 large egg
- 3/4 cup freeze dried strawberries , coarsely chopped
- 1/2 cup white chocolate chips
- Preheat oven to 350 degrees.
- Combine flour, oats, baking soda, and salt.
- Place sugar and butter in the bowl of a stand mixer; beat at medium speed until the mixture is lighter in color, about 3 minutes.
- Add vanilla and egg; mix until well combined.
- Gradually beat in flour mixture until just combined.
- Fold in strawberries and white chocolate.
- Using a 2 tablespoon measure, put the cookies at least two inches apart on a cookie sheet lined with parchment paper.
- Bake for 11-13 minutes
Photos from a previous version of this post in 2015: