Description
Deliciously buttery cookies filled with raspberry and topped with a crumble.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the flour, baking powder, and salt until just combined.
- Fold in the fresh raspberries gently.
- In a separate bowl, combine brown sugar, rolled oats, and chopped nuts to create the crumble topping.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Sprinkle the crumble topping generously over each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
- For a sweeter cookie, add more sugar to the dough.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to substitute raspberries with other fruits like blueberries or strawberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg