Strawberry White Chocolate Oatmeal Cookies

by Sabrina Snyder

Last Update:

79 Comments

4.82 from 11 votes
20 cookies
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
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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, three.

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 might overwhelm the flavor of the freeze dried fruit.

Recipe Card

Dinner, then Dessert

Strawberry White Chocolate Oatmeal Cookies Recipe

Strawberry White Chocolate Oatmeal Cookies are a delicious cookie with the perfect amount of strawberry flavor, ready in under 30 minutes!
Yield 20 cookies
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Top of cookie
PrintRate

Ingredients
 

  • 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 unsalted butter , softened
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 3/4 cup freeze dried strawberries , coarsely chopped
  • 1/2 cup white chocolate chips

Instructions

  • 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, place the cookies at least two inches apart on a cookie sheet lined with parchment paper.
  • Bake for 11-13 minutes, let rest for a few minutes, then place on cooling rack.

Nutrition

Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 67mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 86IU | Vitamin C: 108mg | Calcium: 23mg | Iron: 2mg

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About This Recipe

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.

Chef’s Note

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! 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. If you form the dough balls and then refrigerate or freeze for 10-15 minutes, they’ll hold their shape while rolling in the additional ingredients.

Tips and Tricks

  • 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.

How to Store

  • 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.

Variations

  • 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.

More Oatmeal Cookies to Try!

Oatmeal Cookies Pin collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I don’t have regular oats on hand, but I do have quick 1-minute rolled oats. Can I use them in your recipe?

    Reply

  2. First time that I have tried this followed everything just adding a small amount of lemon zest. WOWEEE. A BIG FAVORITE WOW! Thank you!

    Reply

  3. They look amazing can’t wait to try!!?? I just have one question can I put fresh strawberries in them do they have to be freeze dried.

    Reply

  4. These cookies were phenomenal, so delicious and sweet, we could not get enough of this delicious treat. I can’t wait to make them again.

    Reply

  7. Ohhh yummy to my tummy, can’t wait to back a batch of these babies for my next ladies get together.  How long did you bake the 1/4 cup cookies?  I love a jumbo cookie, such a crowd pleaser!

    Thanks for the recipe, btw I have been stuck on this site all evening : )

    Reply

    1. I am so glad you’re enjoying the site!

      You’ll want to bake the cookies until golden brown, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through to ensure they’re evenly baked.

      Reply

  8. I’ve been craving oatmeal cookies lately and these might be made this weekend! Look great!

    Reply

    1. Not only are they awesome and taste rich and buttery….but they are WAY healthier than my other cookie recipes, haha. Sorry to throw you guys under the bus Oreo and Chocolate Chip!

      Reply

  11. These look wonderful! I’ve never had cookies with strawberries in them, thanks for the recipe!

    Reply

  12. I think that making these cookies as wedding favors was a great idea. I bet everyone loved them. Thank you for sharing at the #AnythingGoes Link Party.

    Reply

  13. Oh my goodness I have never seen anything like this and it looks yummy!!! I could totally use some of those right now… just gotta find someone to make them for me lol

    Reply

  19. What a lovely and different idea! They look delicious so I don’t think there would have been any left behind. Thank you for sharing with us at #AnythingGoes link up

    Reply

  20. I think I could eat a few of these in no time, too. What a wonderful wedding gift to give your guests.

    Reply

  22. These look amazing. The big strawberry pieces make it look so good. I can’t wait to give them a try!

    Reply

  23. Those cookies look yummy. I’m allergic to strawberries, is there another fruit I could substitute for it?

    Reply

    1. yes! Any freeze dried fruit works, blueberries, raspberries, mango, banana! OR, you can add dried cranberries or raisins

      Reply

  26. I love freeze dried strawberries…and cookies! These look so good and chewy! Yum – look forward to trying these!

    Reply

  27. I always enjoy a good oatmeal cookie and have added a few different items to mine over the years, but never dried strawberries or white chocolate chips. This sounds ideal for summer!

    Reply

  29. Wow these look incredible! I’ve never tried anything like these before but they look just beyond amazing!

    Reply

  30. This sounds like the most delicious combo for cookies. I wish I had the ingredients so I could make some right away!

    Reply

  33. Thanks for bringing these cookies by! They are so buttery tasting, that I am just shocked there is barely any butter in this recipe. You are such a crafty little devil.

    Reply

  35. Sabrina,
    What a lovely idea for wedding favors! I certainly wouldn’t leave those cookies on the table.
    I’ve used fresh and frozen strawberries, but since my toddlers are now teens, when I think of freeze dried strawberries I think of Special K cereal! Must find some for myself.
    These look great.

    Reply

  36. Those look so yummy! White chocolate is my favorite, and you can’t beat anything with strawberries. I’m SO making these!

    Reply

  38. These look so yummy. I love oatmeal cookies and adding strawberries and white chocolate will make them even better.

    Reply

  39. These are wedding favours I could dig! They sound so scrumptious, and white chocolate is great with fruit!

    Reply