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Chewy Chocolate Chunk Raspberry Oatmeal Cookies

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Take your chocolate chip cookie to the next level of deliciousness with these Chewy Chocolate Chunk Raspberry Oatmeal Cookies! You’re going to love this twist on the classic chocolate chip cookie recipe!
I’ve been baking cookies for many years and a question I often get asked is, “How do I make my cookies less dry and more chewy, soft and flavorful?”.
I’ve got the answer for you today! A great part of achieving the perfect cookie texture lies in getting that perfect bake. But, ingredients also play a key role in it.
My baking secret for yielding that perfectly chewy-on-the-outside and soft-on-the-inside cookie is Karo® Corn Syrup! I know you thought it was only for your special holiday pecan pie or a sweet topping for pancakes, but think again!
I can really taste the difference Karo® Corn Syrup​ makes in the overall texture of today’s delightful cookie and I know you will be able to as well! These are, without a doubt, some of the best cookies I’ve ever made and eaten! And now you know the trick! Cat’s out of the bag!
I’ve taken my baking game to the next level of incredible by incorporating Karo® Corn Syrup​ into my recipes. I use it often because, not only does it help produce the best, chewiest cookies, but it’s a brand I trust, with over 100 years of quality. I remember my mom baking with it, growing up, and I’ve continued the tradition in my own home with my own family.
It’s a great way to take that classic cookie recipe that’s been handed down for generations up a few notches!
For more scrumptious cookie recipes like this one, be sure to head over here.
You can see the perfect chewy texture that’s inside of these treasures, along with the melty chocolate chunks and yummy raspberry surprises. I know you’re going to fall in love at bite one!
Be sure to look for Karo® Corn Syrup​ on your next visit to the grocery store! It’s typically on the aisle with the breakfast cereal and pancake mixes and syrups.
These come together so quickly and effortlessly! Here’s how to do it:
Preheat oven to 350 degrees Fahrenheit and prepare cookie sheets by lining them with nonstick baking mats or lightly spraying them with cooking spray.
In the bowl of an electric mixer, add softened butter, brown sugar, eggs, and vanilla extract. Add Karo Corn Syrup. Cream together until batter lightens in color, scraping down the sides in between.
In a separate bowl, stir together flour, old-fashioned oats, baking soda, and salt.
Add the flour mixture to the wet mixture and mix just until incorporated. Stir in fresh raspberries and chocolate chunks by hand. Scoop 1 1/2″ dough balls (do your best to keep them as rounded as possible) and drop cookies onto the cookie sheets at least 2″ apart (8 per sheet).
Bake for approximately 8-10 minutes, or just until set. Be careful not to over bake! Let them cool on a cookie sheets for a few minutes, then carefully remove them to a cooling rack to cool completely. Store in an airtight container. Makes around 34 cookies.

Nutrition

Calories

5167 cal

Fat

191 g

Carbs

839 g

Protein

61 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields Makes around 34 cookies.

Chewy Chocolate Chunk Raspberry Oatmeal Cookies
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Ingredients

  • 1 c. butter, softened
  • 1/4 c. Karo® Corn Syrup
  • 1 1/4 c. brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1 c. old-fashioned oats
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 c. fresh raspberries
  • 1 c. chocolate chunks (I used semi-sweet)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and prepare cookie sheets by lining them with nonstick baking mats or lightly spraying them with cooking spray.
  2. In the bowl of an electric mixer, add softened butter, brown sugar, eggs, and vanilla extract. Add Karo® Corn Syrup. Cream together until batter lightens in color, scraping down the sides in between.
  3. In a separate bowl, stir together flour, old-fashioned oats, baking soda, and salt.
  4. Add the flour mixture to the wet mixture and mix just until incorporated. Stir in fresh raspberries and chocolate chunks by hand. Scoop 1 1/2" dough balls (do your best to keep them as rounded as possible) and drop cookies onto the cookie sheets at least 2" apart (8 per sheet).
  5. Bake for approximately 8-10 minutes, or just until set. Be careful not to over bake! Let them cool on a cookie sheets for a few minutes, then carefully remove them to a cooling rack to cool completely. Store in an airtight container.
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Happy baking! I hope you enjoy these as much as my family does!

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Comments

    • Hi Sharon! You can definitely use frozen raspberries, but since they tend to have more liquid, I would either reduce the amount of raspberries (maybe to 3/4 c.) or use the amount the recipe calls for (1 c.) and add a little more flour.
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