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Description
Soft and crumbly cookies loaded with fresh raspberries and a buttery crumble topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh raspberries
- 1/4 cup rolled oats
- 1/4 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Mix in vanilla extract.
- Add flour, oats, baking powder, and salt. Stir until just combined.
- Gently fold in raspberries.
- Scoop tablespoon-sized portions onto the baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Do not overmix the dough to keep the cookies tender.
- Fresh raspberries work best, but frozen can be used if thawed and drained.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American