Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat softened butter and sugar until creamy. Add egg and vanilla extract; mix well.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in raspberries.
- In a small bowl, combine oats, brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
- Drop spoonfuls of cookie dough onto prepared baking sheets. Sprinkle crumble topping over each cookie.
- Bake for 12-15 minutes until golden brown. Let cool before serving.
Notes
- Use fresh raspberries for the best flavor. Alternately, frozen raspberries can be used; drain excess moisture before adding.
- Ensure the butter for the crumble is cold for a crunchy topping.
- These cookies taste great when served slightly warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg