Description
Raspberry crumble cookies bring sweet-tart magic to your afternoon treat, blending buttery cookie bases with jammy fruit centers. Crumbly, tender, and perfectly balanced, these simple cookies deliver bakery-style satisfaction straight from your kitchen.
Ingredients
Scale
Cookies:
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup granulated sugar
Fruits:
- 1 cup fresh raspberries
Baking and Flavor:
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Warm your oven precisely to 350°F and line a baking sheet with parchment paper for easy cookie removal.
- Combine 1 cup softened unsalted butter and 1 cup granulated sugar in a large mixing bowl, using an electric mixer at medium speed until the mixture becomes smooth and creamy.
- Pour 1 teaspoon vanilla extract into the butter-sugar blend and mix thoroughly until completely incorporated.
- Grab a separate bowl and whisk together 2 cups all-purpose flour, 1 cup rolled oats, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly distributed.
- Gradually add the dry ingredient mixture to your butter blend, stirring gently until the dough just comes together without overmixing.
- Carefully fold 1 cup fresh raspberries into the cookie dough, using a light touch to prevent crushing the delicate fruit.
- Use a tablespoon to drop rounded portions of dough onto your prepared baking sheet, spacing each cookie about 2 inches apart.
- Place the baking sheet in the preheated 350°F oven and bake for exactly 14 minutes, watching for golden edges as your doneness indicator.
- Remove the sheet from the oven and let cookies rest on the tray for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Always use room temperature butter for the smoothest, most even cookie texture.
- Fold raspberries gently to prevent crushing and maintain beautiful whole fruit pieces in the cookies.
- For a gluten-free version, substitute regular flour with a high-quality gluten-free flour blend that includes xanthan gum.
- Freeze extra raspberries when they’re in season to have fresh fruit for these cookies year-round.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 167 kcal
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 21 mg