Description
Delightfully tender and buttery cookies with juicy raspberries and a crunchy oat-strewn crumble topping, offering a perfect balance of soft and crisp textures.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh raspberries
1/2 cup brown sugar
1/2 cup rolled oats
1/4 cup all-purpose flour (for crumble)
1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- For the crumble topping, mix brown sugar, rolled oats, 1/4 cup flour, and cold cubed butter with your fingers until the mixture resembles coarse crumbs.
- Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Sprinkle each cookie with a generous amount of crumble topping.
- Bake for 15–18 minutes, until the edges are golden and the topping is crisp.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure raspberries are dry before folding to avoid excess moisture.
Frozen raspberries can be used without thawing to prevent bleeding.
Use cold butter for the crumble for a crisp texture.
Dough can be chilled up to 24 hours for better flavor.
If cookies spread too much, chill the dough before baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 13g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
