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Kristina Vänni
Kristina Vänni
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
published May 21, 2022
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Tender cookies made with chopped fresh strawberries are a surprising delight.
Makes16 to 18 cookiesPrep15 minutesCook15 minutesJump to Recipe
Jump to Recipe
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When strawberries are in peak season, there are no shortage of exciting ways to enjoy this perfect fruit. One way you might not have tried, though, is folding fresh strawberries into a batch of homemade cookies. Cookies made with chopped fresh strawberries are a surprising delight.
Fresh strawberries have a much higher moisture content than cookie additions like chocolate chips and nuts. Because of this extra moisture, I found fresh strawberry cookies work especially well with an oatmeal cookie dough as the base. The oatmeal soaks up some of the moisture from the fresh strawberries and keeps the cookies from being too mushy or soft after baking. Plus, oatmeal lends great texture to the cookies.
How to Make Strawberry Cookies
These strawberry cookies are made with a traditional oatmeal cookie dough. Chopped fresh strawberries, along with white chocolate chips, are folded into the dough, then it’s dropped onto a cookie sheet and baked until golden-brown.
How to Store Strawberry Cookies
Because these strawberry cookies are made with fresh strawberries, I prefer to store them in an airtight container in the refrigerator for optimal freshness. They can also be frozen for up to three months.
Strawberry Cookies Recipe
Tender cookies made with chopped fresh strawberries are a surprising delight.
Prep time 15 minutes
Cook time 15 minutes
Makes 16 to 18 cookies
Nutritional Info
Ingredients
- 8 tablespons
(1 stick) unsalted butter
- 1
large egg
- 8 ounces
strawberries
- 1 cup
packed light brown sugar
- 1 teaspoon
vanilla extract
- 1 1/2 cups
quick-cooking oats
- 1 cup
all-purpose flour
- 1/2 teaspoon
kosher salt
- 1/2 teaspoon
baking soda
- 1/4 teaspoon
baking powder
- 3/4 cup
white chocolate chips, divided
Instructions
Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg on the counter. Let both sit at room temperature until the butter is softened.
Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Meanwhile, line 2 baking sheets with parchment paper. Trim and finely chop 8 ounce strawberies until you have 1 cup.
Add 1 cup packed light brown sugar to the bowl of butter. Beat with the paddle attachment on medium speed until fluffy, about 2 minutes. Add the egg and 1 teaspoon vanilla extract and beat until combined, about 1 minute.
Place 1 1/2 cups quick-cooking rolled oats, 1 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder in a medium bowl and stir to combine. With the mixer on the lowest speed, gradually add the flour mixture to the butter mixture and beat until just combined, about 1 minute.
Add the strawberries and 1/2 cup of the white chocolate chips to the batter and fold in with a flexible spatula until just combined.
Divide the dough into 16 to 18 (about 3 scant tablespoon) portions. Form into balls and place on the baking sheets, spacing them even apart. Lightly press down on each dough ball until about 2 inches wide. Sprinkle with the remaining 1/4 cup white chocolate chips, then press lightly on them so they adhere.
Bake for 8 minutes. Rotate the baking sheets from top to bottom and front to back. Continue to bake until golden-brown and no longer shiny, about 7 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.
Recipe Notes
Storage: The cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.
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Cookie
Dessert
Ingredient
dairy
pantry
Eggs
