Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Gradually add flour, mixing just until incorporated.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- In a small bowl, mix oats, brown sugar, and salt to make the crumble topping.
- Spoon a few raspberries on top of each cookie dough ball, then sprinkle with crumble mixture.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow cookies to cool on a wire rack before serving.
Notes
- Use fresh raspberries for the best flavor.
- Can substitute with frozen raspberries; drain excess moisture before use.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg