Raspberry White Chocolate Cookies

I like to consider these a healthy treat...they have fruit in them, that counts right?.

These delicious gems came about after trying to use up fruit before it went off. I will admit, I am guilty of buying fruits and vegetables with the best of intentions and forgetting about them.

That's what happened with my raspberries, I found them after a couple days in the fridge and threw them in the freezer. Knowing I wouldn't get to them before the weekend and not wanting to waste them.

I felt the urge to bake but wanted to get creative with what I had on hand, its always  a challenge but usually more rewarding when it comes to exploring the abyss that is my cupboards. Helloooo white chocolate chips!

I immediately thought of my favourite fruit scones, which are raspberry white chocolate, and I decided to make cookies.(I know, I know, why not make the mentioned scones... scones involve milk...which I typically only have on hand when I've got a recipe planned that calls for it, or I know my mother is coming to visit and will need it for her tea)

Let's not kid one another, scone vs. cookie? Cookie wins hands down.

A couple tweaks to my standard cookie recipe and these gems came to life. The colour is bright and fun and the flavour is fresh and fruity.

1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs

2 1/4cups all purpose flour
1tsp baking soda
1/2tsp salt

1 cup frozen raspberries 
1 package white chocolate pieces

Cream the butter and sugar together in a mixer, until pale and fluffy.

Add eggs in one at a time making sure they're  well blended.

Add in the flour, baking soda, and salt. Mix until soft dough has formed.

Smush raspberries in a bowl. The back of a spoon works well, or a ziplock bag and a  a desire to squish stuff! They will break down until little beads. I find its good to keep them frozen until ready to mix in, it helps to keep little burst of flavour and gives the dough a nice soft colour.

Mix the white chocolate chips, and raspberries into the dough until well combined.

Scoop tablespoon size rounds of dough onto a parchment lined baking sheet.

Bake for 9 min in an ovenpreheated  to 350°C.  A reminder, 9 minutes is my golden rule for cookies. They comeout looking slightly underdone, but they will be nicely golden brown on thebottom, and when they have cooled, the will be soft, delicious and melt in your mouth.

Give them a try and let me know what you think!

   xo Jenn