Description
Delightful soft and buttery cookies packed with fresh raspberries and topped with a crunchy crumble.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup raspberries (fresh or frozen)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract.
- Add in the all-purpose flour and salt, mixing until just combined.
- Fold in the raspberries gently to avoid breaking them.
- Combine the brown sugar, rolled oats, and a little flour to make the crumble topping in a separate bowl.
- Place spoonfuls of cookie dough onto the prepared baking sheet, then sprinkle the crumble mixture on top of each cookie.
- Bake for 12-15 minutes, or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for about a week. They can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg