Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla extract until combined.
- Gradually add flour, mixing well. Fold in raspberries gently.
- In a small bowl, combine oats, brown sugar, and salt to make the crumble topping.
- Drop spoonfuls of dough onto prepared baking sheets. Sprinkle crumble mixture on top of each cookie.
- Bake for 15-18 minutes or until golden brown edges.
- Allow to cool on wire racks before serving.
Notes
- Use fresh raspberries for the best flavor and appearance.
- For a more intense raspberry flavor, add a few drops of raspberry extract.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg