Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add egg and vanilla extract, mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in raspberries gently.
- In a small bowl, combine oats, brown sugar, flour, and cubed cold butter to make the crumble topping. Mix until crumbly.
- Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets.
- Sprinkle crumble topping over each cookie dough ball.
- Bake for 15-18 minutes until edges are golden brown.
- Allow cookies to cool on a wire rack before serving.
Notes
- Use fresh raspberries for the best flavor and appearance.
- Do not overmix the dough to keep cookies tender.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg