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Healthy Seasonal Recipes is a wonderful recipe website run by classically-trained Vermont-based chef, Katie Webster whose mission is to help make cooking with whole food ingredients easy, fun and delicious

See how to make these cookies in step-by-step pictures on the Healthy Seasonal Recipes website and subscribe to Katie’s weekly newsletter to get ideas for healthy and easy dinners that the whole family will love.

 


 

These cookies combine several of our favourite ingredients – oats, raspberries, chocolate and lemon – and as soon as we saw them in Healthy Seasonal Recipes‘ weekly email we went straight to the kitchen to make them!

This recipe makes around 16 cookies.

  1. Preheat oven to 325°F. Line two large baking sheets with baking paper.
  2. Whisk the plain flour, wholewheat flour, baking powder, baking soda and salt in a medium bowl.
  3. Beat butter, sugar, brown sugar and lemon zest with an electric mixer on medium until the butter is completely creamed into the sugar.
  4. Add the egg and beat to combine. Beat in the vanilla and lemon juice.
  5. Stir the flour mixture into the butter mixture on low until just combined. Beat in oats on low until just combined.
  6. Roughly chop raspberries with a sharp chef’s knife until they are in pieces about the size of a pea.
  7. Add the raspberries and chocolate chunks to the cookie dough and beat on low only until they are just incorporated. Do not overmix.
  8. Scoop 1 tablespoon balls of dough onto the prepared baking sheets. Bake, rotating the sheets about halfway through, until the cookies are spread and set – this should take 15 to 18 minutes (they may not be browned and may look slightly undercooked.)
  9. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool.

 

 

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