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 teaspoon salt
- 1/2 cup old-fashioned rolled oats
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Mix in vanilla extract and salt.
- Gradually add flour, mixing until just combined.
- Press the dough into small rounds on the prepared baking sheet.
- Make a small well in each cookie and add fresh raspberries.
- In a separate bowl, combine oats and brown sugar, then sprinkle over each cookie for the crumble topping.
- Bake for 15-20 minutes until golden brown around the edges.
- Allow cookies to cool before serving.
Notes
- Use ripe raspberries for the best flavor.
- Can substitute strawberries or blackberries.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg