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Strawberry Crunch Cookies

Delicious cookies featuring freeze-dried strawberries, crunchy oats, and creamy white chocolate, creating a perfect blend of textures and flavors.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it’s at room temperature for easy mixing!
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract Pure vanilla extract is best for rich flavor.
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed freeze-dried strawberries Look for quality brands like Trader Joe's or Amazon.
  • 1/2 cup oats Quick or rolled oats both work well.
  • 1/2 cup white chocolate chips Ghirardelli or Guittard are great choices.

Method
 

Baking
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture until just combined.
  5. Gently fold in the crushed freeze-dried strawberries, oats, and white chocolate chips.
  6. Scoop tablespoonfuls of dough onto ungreased baking sheets, spacing them apart.
  7. Bake for 10-12 minutes, or until edges are lightly golden. Don't overbake!
  8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks.

Notes

Store cookies in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. You can also freeze the dough for up to 3 months. For added flavor, consider chilling the dough before baking.