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 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour, baking powder, and salt, mixing until a dough forms.
- Spread the dough evenly onto the prepared baking sheet.
- Gently press fresh raspberries into the dough, then sprinkle rolled oats evenly on top.
- Bake for 20-25 minutes until golden brown and topping is crispy.
- Allow to cool before serving, then enjoy your delicious raspberry crumble cookies.
Notes
- For a more intense raspberry flavor, incorporate raspberry jam into the dough.
- Ensure butter is softened for easier mixing.
- Can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg