Raspberry Rose Oatmeal Chip Cookies

Raspberry Rose Oatmeal Chip Cookies

By Anna Luetters


  • 12 tablespoons room temp unsalted butter (1.5 sticks)
  • 1/4 cup melted coconut oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 cups rolled oats
  • 2 bars Trader Joe's Raspberry Rose chocolate (about 1 cup, chopped)
  • 2 drops pink gel food coloring


  1. Preheat oven to 350 and line a baking sheet with parchment paper

  2. In a stand mixer or large mixing bowl, beat butter and coconut oil until starting to get fluffy, add both sugars and vanilla and continue to mix until light and fluffy. Add eggs one at a time, beating after each until incorporated. Add two drops of pink gel food coloring.

  3. Sift flour and baking soda into a bowl, slowly add to the wet ingredients (half at a time or less) mixing throughout.

  4. Add in oats one cup at a time, mixing to incorporate until evenly spread throughout the batter.

  5. Use a knife to roughly chop both chocolate bars. Add to the batter and mix until evenly spread throughout.

  6. Spoon about 2-3 tablespoons of batter into balls and place on your baking sheet about 2 inches apart. These will be big cookies!!

  7. Bake for 15-17 minutes, toothpick test to see if the center is done. Enjoy!


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