Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and diced
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet 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 dry ingredients to wet ingredients, mixing just until incorporated.
- Gently fold in raspberries.
- In another bowl, combine oats, brown sugar, flour, and cold butter to make crumble topping.
- Drop cookie dough by tablespoonfuls onto prepared baking sheet.
- Sprinkle crumble mixture over each cookie.
- Bake for 15-18 minutes until golden brown and crisp.
- Allow cookies to cool on a wire rack before serving.
Notes
- Use fresh raspberries for best flavor and appearance.
- Chill dough for 30 minutes for thicker cookies.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg