Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/3 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the raspberries.
- In a separate bowl, mix the oats and brown sugar to create the crumble topping.
- Spread the cookie dough onto a lined baking sheet and sprinkle the crumble topping evenly over the top.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Allow to cool before cutting into squares and serving.
Notes
- For best results, use fresh raspberries.
- Store in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg