Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Add egg and vanilla, mix well.
- Gradually add flour, blending until dough forms.
- Gently fold in raspberries.
- In a small bowl, combine oats, brown sugar, and cinnamon to make the crumble topping.
- Drop teaspoon-sized dough portions onto prepared baking sheets.
- Sprinkle crumble mixture over each cookie.
- Bake for 15-18 minutes until golden brown.
- Let cool on wire racks before serving.
Notes
- Use fresh raspberries for best flavor. Frozen can be used but may release extra moisture.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg