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Raspberry Crumble Cookies

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Delightful cookies blending the sweetness of cookies with the tartness of fresh raspberries, perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup raspberry jam
  • 1/2 cup fresh raspberries (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs and vanilla, mixing until well combined.
  4. In a separate bowl, whisk together flour, oats, baking soda, and salt.
  5. Gradually mix in the dry ingredients to the wet ingredients until just combined.
  6. Scoop rounded amounts of dough onto prepared baking sheets, leaving space between each.
  7. Create an indentation in the center of each cookie for the jam.
  8. Fill each indentation with raspberry jam.
  9. Bake for 12-15 minutes until golden brown around the edges.
  10. Cool on baking sheets for a few minutes before transferring to a wire rack.
  11. Optionally, garnish with fresh raspberries before serving.

Notes

For best results, use softened butter and avoid overmixing the dough.

Nutrition

Find it online: https://hwepodcast.com/raspberry-crumble-cookies/