Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add flour and vanilla, mix until just combined.
- Gently fold in raspberries.
- In a separate bowl, combine oats, brown sugar, and salt to make the crumble topping.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet.
- Sprinkle crumble mixture evenly over each cookie.
- Bake for 15-18 minutes until golden brown around edges.
- Cool on a wire rack before serving.
Notes
- Use fresh raspberries for best flavor; frozen can be used if thawed and dried.
- Adjust baking time for softer or crunchier cookies.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg