Raspberry Crumble Cookies
These delightful Raspberry Crumble Cookies combine the sweet tanginess of fresh raspberries with a buttery crumble topping, making for a perfect treat for any occasion.
Equipment
- 1 oven
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries Ensure the raspberries are firm and not overly ripe.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the melted butter and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. The mixture will be crumbly.
- Gently fold in the fresh raspberries, being careful not to break them apart.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- For an added touch, you can drizzle melted chocolate on top of the cooled cookies.
Notes
For an added touch, you can drizzle melted chocolate on top of the cooled cookies.
Ensure the raspberries are firm and not overly ripe to prevent them from breaking apart in the cookie dough.