White chocolate & raspberry cookies

Soft, chewy and packed with texture, the kind of bake you want on repeat. Sharp, jammy bursts of raspberry with creamy, sweet white chocolate and chunky oats. These look impressive, they taste incredible and they're easier to make than you'd think.

Time to prep : 15 minutes + 1hr chill time

Time to bake : 15 minutes

Makes : 10

Ingredients

120g butter

80g light brown sugar

80g caster sugar

1 egg

1 tsp vanilla extract

220g plain flour

½ tsp bicarbonate of soda

½ tsp fine salt

40g whole jumbo oats

100g white chocolate chips or buttons, chopped

100g frozen raspberries

Method

1. In a saucepan over a low heat (or in the microwave), melt the butter.

2. Add both sugars to a large mixing bowl and then pour in the melted butter, whisk until smooth with no clumps. Add in the egg and vanilla. Whisk together again until combined.

3. In a separate mixing bowl, add the flour, bicarbonate of soda and salt. Mix until combined.

4. Add the dry ingredients to the wet ingredients and fold together with a spatula until a soft dough forms and no flour streaks remain. Fold in the oats and most of the white chocolate chips or buttons (roughly chopped), reserving some for topping.

5. Gently fold through the frozen raspberries, they will chill the dough quickly as you fold them in, making it feel quite stiff. Only fold them through a few times, being careful not to overmix them otherwise they'll bleed into the batter.

6. Use an ice cream scoop or large tablespoon to scoop out the dough into10 portions (around 100g each), roll each into a ball and arrange on a lined tray or plate. Press a few extra white chocolate buttons or chips on top, then chill for at least 1 hour* (or overnight).

7. Pre-heat a fan oven to 160ºC and line two baking trays with baking paper.

8. Bake for 12 - 15 minutes until the edges are set and just turning golden, but the centres still look soft and underbaked. This is the perfect timing for soft and chewy centres, the cookies will continue to bake and set on their hot trays, even outside the oven.

9. Remove from the oven and allow them to cool on the tray for 10 minutes before moving to a wire cooling rack.

Nutritional Information

(per cookie)

308 calories

4g protein, 42g carbs, 14g fat

Good to know

• Frozen raspberries work better here than fresh. They hold their shape during baking, don't bleed into the dough, distribute more evenly through and stop the cookies from going soggy. No need to defrost them first, just fold them straight in.

• Chilling the dough is a key step. Please don't skip it. It firms up the melted butter and helps rehydrate the dough for cookies that spread a lot less in the oven and hold their shape better, as well as improving texture and flavour.

• Once fully cooled, store the cookies in an airtight tin or container for up to 5 days.

• Freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag or container for up to 3 months. Bake straight from frozen, adding 2 extra minutes if needed.

• You can also freeze the baked cookies for up to 2 months. Defrost at room temperature, then warm briefly in the microwave to bring back the softness.