Delicious Raspberry Crumble Cookies Recipe
Sweet, buttery treat bursting with raspberry goodness.
Ingredients
Scale
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- 1 cupbrown sugar, packed
- 2large eggs
- 2 teaspoonsvanilla extract
- 2 cupsall-purpose flour
- 2 cupsrolled oats
- 1 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 cupraspberry jam
- 1/2 cupfresh raspberries (optional, for garnish)
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter with both granulated and brown sugar. Using an electric mixer, cream the mixture on medium speed until it becomes light and fluffy.
- With the mixer still running, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, pour in the vanilla extract and continue to mix until everything is well blended.
- In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Using a cookie scoop or your hands, take about two tablespoons of dough and shape it into a ball. Flatten each ball slightly and create an indent in the center with your thumb.
- Fill the indent in each cookie with about 1 teaspoon of raspberry jam.
- Place your prepared cookies on the lined baking sheets, making sure to leave enough space between each one for spreading. Bake in your preheated oven for 12-15 minutes.
- Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container to keep them fresh for up to one week.
Nutrition
- Calories: 150 per cookie
- Protein: 2 g