Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract, continue mixing.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing until combined.
- Gently fold in fresh raspberries.
- In a small bowl, combine oats and brown sugar for topping.
- Scoop cookie dough onto prepared baking sheets and flatten slightly.
- Sprinkle crumble topping over each cookie.
- Bake for 12-15 minutes or until golden brown.
- Allow cookies to cool on wire racks before serving.
Notes
- Use fresh raspberries for the best flavor and appearance.
- Cookies can be stored in an airtight container for up to 3 days.
- For an extra burst of flavor, add a lemon zest to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg